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Strawberries in moscato syrup with moscato ice

Australian Gourmet Traveller dessert recipe for strawberries in moscato syrup with moscato ice.

By Emma Knowles
  • Serves 6
  • 20 mins preparation
  • 5 mins cooking plus chilling, freezing
Strawberries in moscato syrup with moscato ice
Strawberries in moscato syrup with moscato ice

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    Thinly slice remaining strawberries, combine with raspberries, and divide among serving bowls, then drizzle with syrup and serve topped with moscato ice.
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  • Author: Emma Knowles