Raspberries are one of Mother Nature’s most delectable
treats. Easy to grow and tedious to pick make them the ideal challenge/reward
fruit. We have a 48’ foot run of the ever bearing Heritage variety along one
side of the fence that encloses the garden. They bear fruit in July for a
couple of weeks and then from mid-August through to the first frost.
They are a raspberry lovers dream come true. The yield is an
embarrassment of riches; countless large mixing bowls of berries get picked
throughout the season. With a bounty like this it’s easy to be extravagant with
them. I developed this recipe for raspberry sorbet that is the essence of
raspberry goodness. It requires four cups of raspberries, an amount that would
stretch even the largest purse if one had to buy them, but when one grows them
it’s another story.
Raspberry Sorbet
4 c. fresh picked raspberries
3/4 to 1 c sugar depending on sweetness of berries
1 T. fresh lemon juice
Puree the berries. If you like a seedless sorbet, strain the
puree, otherwise I add the sugar, mix to dissolve and chill for an hour.
Just before adding the raspberry puree to the ice cream
maker, mix in the lemon juice.
Freeze according to manufacturers directions.
Serve with a spring of your favorite herb to garnish.
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