500 gmstrawberries (about 2 punnets), hulled330 gm(1½ cups) raw caster sugar200 mlpink moscato2limes, juice only125 gmraspberries (about 1 punnet)Moscato ice55 gmraw caster sugar100 gmstrawberries (about ½ punnet), hulled and coarsely chopped550 mlpink moscato½lime, juice only
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.
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.
Thinly slice remaining strawberries, combine with raspberries, and divide among serving bowls, then drizzle with syrup and serve topped with moscato ice.