Strawberry and pomegranate carpaccio

4 servings Prep: 30 mins, Cooking: 10 mins
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A fruit carpaccio with fennel infused watermelon sorbet.

By Food24 January 06 2014
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Ingredients (7)

Sorbet:
4½ cup watermelon juice
½ cup sugar
½ tsp fennel — seeds
2 Tbs lemon juice
Carpaccio:
400 g strawberries
1 tsp icing sugar
1 pomegranate - peeled and seeded mint leaves — separate entries
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Method:

Fennel infused watermelon sorbet:

Add ½ cup of watermelon juice, sugar and fennel seeds to a pot and bring to a simmer. Remove from the heat then add the lemon juice.

Put this aside and allow it to cool down completely. Leave the fennel seeds in the mixture.
   
Add the other 4 cups of watermelon juice and place it in the fridge to chill further.
   
Make the sorbet in your ice-cream maker as per the manufacturer’s instruction.

strawberry and pomegranate carpaccio

Thinly slice the strawberries and sprinkle with icing sugar. Let it stand for a few minutes for the icing sugar to “melt”.
   
Add the pomegranate seeds and decorate a few fresh leaves of mint.
   
Lastly, add scoops of watermelon sorbet.

Recipe reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.



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