750g caster sugar
75g glucose syrup
75g pomegranate molasses
1kg strawberries (green leaves removed)
juice of two lemons
1Heat the sugar with the water, glucose, pomegranate molasses and sumac in a large saucepan. Bring to a simmer.
2Grill ¾ of the strawberries over a wood fire or bbq until they are slightly blackened or in your oven at 200˚C for 5 minutes. You can omit this step but it adds a nice smoked nuance.
3Add 750g of the strawberries to the syrup and cook until soft. Add the rest of the fruit to the pan without cooking and blitz immediately, until smooth. Set aside to cool, then add lemon juice and vodka.
4Chill overnight, then churn in an ice-cream machine for 20 minutes, or according to your manufacturer’s instructions, then freeze.
As always, matching a dessert wine with a dessert is tricky with excessive sweetness of either stifling the potential romance. The pomegranate molasses is the key link here, enriching the fruit sweetness of the strawberry-based sorbet. So, treat yourself to a vinous pleasure with Ernie Loosen’s lush Beerenauslese sourced from four of his Grand Cru vineyards. Its smells of lime marmalade and tastes of grilled pineapple and wild honey. Despite these lush flavours, the finish is clean and crisp in harmony with that of this bright breezy sorbet.