This time of year, when the raspberries lie thick on the bushes, we anticipate every possible confection, from whole raspberries (easy to pick, wash and inhale) to the labour-intensive raspberry sorbet.
This takes a huge number of raspberries (because at a minimum I must double the recipe), bashed to a pulp in a food processor,
and then mashed with a spoon through a sieve to remove all those pesky seeds.
It makes a glorious puree, doesn't it? Once you have about five cups,
you can add a simple syrup.
The combination is finished in an ice cream maker (or if you foolishly sold yours in the garage sale - in the freezer, beating every 15-30 minutes until solid).
It's hard to describe the incredible flavour of this sorbet. You'll just have to make it yourself to experience it.