sorbetto ai lamponi e limone
for 6
800 g fresh ripe raspberries
1 whole thick-skinned lemon, washed
350–400 g caster sugar (depending on the sweetness of the raspberries)
juice of ½ lemon
Cut the whole lemon into 1 cm pieces and remove any pips. Put the pieces into a food processor with the caster sugar, and blend until the lemon and sugar have combined to a thick purée. Little pieces of the lemon skin should still be visible. Add the raspberries and continue to blend until combined. Add the lemon juice, then taste and add more juice if necessary. The lemon flavour should be intense, but it must not overpower the raspberries.
Pour into an ice-cream machine and churn for 20 minutes. Remove to the freezer and allow to get stiffer before serving. Alternatively, pour the mixture into flat freezing trays and freeze until solid, stirring to break up the crystals every half hour, about 1½ hours.