When it comes to fruit – raspberries are only just the beginning. It’s
pretty much up to your imagination. I’m toying with the idea of freezing
some fresh figs if only I could stop eating them long enough to get them
frozen. The only thing you’ll need to do is adjust the amount of sugar
to balance the natural sweetness of your chosen fruit. Raspberries
are pretty tart so if you’re using sweeter fruit I’d start with about ½ the
amount of sugar suggested below and add to taste.
The cream is really optional here. It adds a lovely creaminess but if
you’re after a fresher and more waistline friendly(!) option by all means
leave it out but you might need to play around with the sugar levels.
- 300g (10oz) frozen raspberries
- 1/3 cup sugar (approx 70g or 2 1/2oz) or to taste
- 1/2 cup double cream (48% milk fat minimum)
Place all ingredients in a food processor and whizz until you have a
smooth creamy mixture that looks like soft gelato.
Taste and add extra sugar if you think it needs it.
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