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
Heat a pan with the water and 100gm of the caster sugar to form a sugar syrup. Cool and add the balsamic glaze.
Squish the raspberries with a fork (or your hands), add the remaining sugar (to taste, I like sorbet quite tart, if you want it sweeter you can always add more at this stage). Add the lemon juice, and mix the syrup in.
Freeze, and mash it up with a fork every 30 mins-1 hour so that it doesn’t set in a rock hard block. (repeat until set).
Before serving, remove from the freezer and leave on the bench at room temp for 5-10 minutes or until it has softened slightly.
Serve with a fresh mint leaf on top, or with chocolate mousse or a chocolate torte!
Elisa's Table 