Strawberry-raspberry icecream

Puree the strawberries with the raspberries, lemon juice and balsamic vinegar and a pinch of freshly ground pepper.

Boil 100 ml water (or 50 ml water and 50 ml rosé) with the sugar in 3-4 minutes to a syrup and let cool slightly. Spoon the syrup through the fruit puree.

Spoon the mixture into ice lolly pops or small plastic containers or cups. Cover it with cling film and stick a stick or long spoon through it into the fruit puree. No cling film. Then prick the sticks in after 1.5 hours of freezing. Freeze the ice creams for a total of 3-4 hours.