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Process 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.
Meanwhile, 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.