Still on the Italian Feast from a few weeks back! Finally we made it to dessert! Luckily for me I live very close to a very cheap local produce market, so purchasing raspberries in bulk was a non-issue. If you don’t have a reasonable source of them, use frozen ones (defrost them first) or substitute with strawberries if you can get those.
This recipe is simple and clean and delicious. Traditionally, you are meant to strain the raspberries of all their little seeds, but I think they look pretty, adding texture and interest to this dish so I never strain mine (perhaps I am just lazy!).
- 500gm fresh raspberries
- 120-150gm caster sugar
- 1tbs balsamic glaze/thickened balsamic vinegar
- juice of 1/2 lemon
- 50ml water