I was recently gifted with a kilo's worth of fresh raspberries from Rena's farm as she has had a bumper crop this year and I was fortunate enough to get my hands on some - for free! If you were from Melbourne you'd know what an amazing gift that is as the current price for a measly 200g punnet of fresh raspberries is close to $7.00.

Rena is my neighbour's aunt and she makes the most divine raspberry jam and plum sauce that I have ever tasted. Although the children love Rena's plum sauce they're not that keen on fresh raspberries as they find them a little too tart.

Rather than make a Semolina & Raspberry tart I decided to make some Sorbetto di Lamponi - Raspberry Sorbet. Can I tell you, both my two children and my neighbour's children for that matter, could not get this sorbet down their necks fast enough.

So I guess there's no question as to what I'm going to do with the other half a kilo of raspberries sitting in my freezer drawer!



Sorbetto di Lamponi - Raspberry Sorbet

Jessica from La ciliegina sulla torta uses gelatin in her sorbetto. I chose to omit the gelatin and the sorbetto worked out just fine - perfect in fact!

Recipe adapted from La ciliegina sulla torta

Ingredients

500g of fresh (350g raspberry purée)

Juice of a large lemon

Juice of two oranges

130g caster sugar

100ml water

Method

1. Place the raspberries in a food processor and blend them into a purée. Strain the purée through a sieve and discard the seeds.

2. Make a syrup with the sugar and water. Once the syrup is cool add it to the purée along with the citrus juice.

3. Put the mixture in your ice cream maker and proceed according to the manufacturers instructions.