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Strawberries in moscato syrup with moscato ice

You'll need

500 gm strawberries (about 2 punnets), hulled 330 gm (1½ cups) raw caster sugar 200 ml pink moscato 2 limes, juice only 125 gm raspberries (about 1 punnet)   Moscato ice 55 gm raw caster sugar 100 gm strawberries (about ½ punnet), hulled and coarsely chopped 550 ml pink moscato ½ lime, juice only


  • 01
  • For moscato ice, combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves, bring to the boil, remove from heat and cool. Transfer to a food processor with strawberries, process until smooth, then pass through a fine sieve (discard solids). Combine strawberry purée, moscato, lime juice and 100ml water, then pour into a shallow metal tray and freeze until firm (4-5 hours). Scrape into ice crystals with a fork and freeze until firm (1-1½ hours). Makes about 750ml.
  • 02
  • Coarsely chop 100gm strawberries and combine in a small saucepan with sugar, moscato and half the lime juice. Stir over medium-high heat until sugar dissolves, then bring to the boil and cook until a light syrup forms (3-4 minutes). Strain through a fine sieve, chill, then stir in remaining lime juice.
  • 03
  • Thinly slice remaining strawberries, combine with raspberries, and divide among serving bowls, then drizzle with syrup and serve topped with moscato ice.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2009

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