Sorbetto di Lampone

  • 1 package of frozen raspberries
  • 1 frozen ripe banana, without the peel or 1 egg white beaten to a light foam
  • 2 Tablespoons honey or sugar

Ingredients 2:


Pound the frozen fruit into chunks.

In a food processor, using the pulse action, quick mash the frozen fruit with your choice of sweetener. Return to the freezer until ready to serve. If the mixture freezes solid, allow to soften in the refrigerator before serving.



Use a combination of fruits and berries. If using stone fruits such as peaches or nectarines, blanch to remove skins and pit before freezing.

A splash of lemon juice adds balance and brightness – not tartness – to any fruit sorbet.

Play a bit and add fresh herbs, coconut milk, citrus zests and spirits/liqueurs to add personalized flavors. Alcohol doesn’t freeze, so it will improve the texture, but don’t add too much (1-3 Tablespoons) or it will be too soft.