Method

• 1.
  Using a small melon baller, scoop out as many balls from the strawberries as you can. Cover and chill until ready to serve. Enclose remaining strawberry flesh in a piece of muslin, set over a bowl and squeeze out as much juice as possible. Reserve strawberry juice for the granita, discarding seeds. Place sugar and 150ml water in a pan over high heat. Bring to the boil, then add vanilla pod and seeds, and lilly pillies. Remove from heat and set aside to cool.

• 2.
  For the granita, combine the moscato, sugar, 1 cup (250ml) reserved strawberry juice and 1 cup (250ml) water in a bowl, stirring until sugar dissolves. Cool. Pour into a shallow tray and place in the freezer for 30 minutes or until partially frozen. Remove container from freezer and break up the crystals by scraping the surface with a fork. Return to the freezer for 30 minutes, then remove and scrape crystals again. Repeat this process every 30 minutes for 6-7 hours until light, fluffy ice crystals form.
• 3.
  For the honey cream, whisk double cream and honey in a bowl until soft peaks form. Chill until ready to serve.
• 4.
  To serve, combine strawberry balls with lilly pillies in syrup and divide among six serving bowls. Top with moscato granita and bush honey cream.