In medium saucepan, bring lime juice and grenadine to boil over moderate heat. Cook about 1 minute.
In food processor, whirl raspberries and strawberries for 30 seconds or until puréed. Press fruit through a fine sieve to eliminate seeds. You should have 2 C of purée, if not, add enough water to make 2 C.
Stir purée into syrup until well combined. Pour mixture into a 20 × 20 × 5 cm pan, cover with plastic wrap and freeze for 2 hours or until centre almost frozen.
Remove from freezer, beat until smooth. Return to freezer for 45 minutes, then beat again until smooth. Freeze 2 to 3 hours before serving. Garnish with berries.
- 2 C lime juice
- 2 Tbsp grenadine syrup
- 300g frozen unsweetened raspberries, thawed
- 300g frozen unsweetened strawberries, thawed