“The name says it all: it’s a cheat’s sorbet. When you’re pushed for time, why would you do it any other way? I actually think it is as good as, if not better than, a sorbet, as it contains only the natural fruit, so it’s pure, but you might like to add some icing sugar to balance the tartness of the raspberries. The strawberry salad is simple.”
- 500 gm frozen raspberries
- 250 gm (1 punnet) strawberries, hulled and sliced
- 125 gm (1 punnet) fresh raspberries
- 1-2 tbsp pomegranate molasses, plus extra (optional) to serve
- 1 tsp caster sugar
- 1Process frozen raspberries in a food processor until crumbly – they will start off looking like crumbled frozen raspberries, but don’t worry. Add 80-125ml hot water or enough to help process and melt the berries a little. Continue processing, scraping down sides occasionally, until you end up with a smooth raspberry ice (3-4 minutes). Add icing sugar to taste, then serve straight away or freeze until required. Makes about 600ml.
- 2Meanwhile, toss strawberries in a bowl with fresh raspberries, pomegranate molasses, sugar and freshly ground black pepper to taste. Stand to lightly marinate (10-15 minutes), then divide among four chilled serving glasses, scoop sorbet on top and serve immediately drizzled with extra pomegranate molasses, if you like.
This recipe is from the February 2010 issue of .
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