Fresh Fruit Sorbetto Recipe
Seasonal flavours, raspberry coulis, candied walnuts, seasonal fruit
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Ingredients
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Sorbetto Base
Raspberry Coulis
Candied Walnuts
Seasonal Fruits
Method
Prepare the Sorbetto
Make the Sorbetto Base
In a blender, combine the fresh raspberries, granulated sugar, water, and lemon juice. Blend until smooth. Strain the mixture through a fine sieve to remove seeds, then pour into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency.
Freeze the Sorbetto
Transfer the sorbetto mixture to a container and freeze for at least 4 hours or until firm.
Prepare the Raspberry Coulis
Make the Coulis
In a small saucepan, combine fresh raspberries, powdered sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain to remove seeds and let cool.
Prepare the Candied Walnuts
Candy the Walnuts
In a skillet, combine walnuts, granulated sugar, water, and cinnamon. Cook over medium heat, stirring constantly, until the sugar has melted and the walnuts are coated, about 5-8 minutes. Spread on parchment paper to cool.
Assemble the Dish
Serve
Scoop the sorbetto into bowls, drizzle with raspberry coulis, sprinkle with candied walnuts, and top with seasonal fruit.