Raspberry Sorbet with Balsamic Drizzle


Ruby-red and tangy-sweet, raspberries are a special treat.

Lamponi, (raspberries) ripe with flavor from early summer through fall’s first frost, are versatile little frutti (fruits).

I use fresh raspberries in salads, macerated in balsamic berries, transform them into a sauce, (poached pears with raspberry sauce) blend them into a frullato (Italian smoothie) and in frozen desserts like this recipe for raspberry sorbet.

Italians have been pairing balsamic vinegar and berries for a very long time. Each ingredient enhancing the flavor of the other … a¬†perfect pairing.


  1. Using a vegetable peeler, cut zest in 1-inch strips from the orange and lemon.
  2. In a small saucepan, bring the water, sugar, orange and lemon strips to a boil (simple syrup).
  3. Remove from heat, cool completely.
  4. Once the mixture is cool, strain through a fine-mesh strainer.
  5. Using a blender or food processor, puree the berries and the simple syrup until smooth. Chill mixture in the refrigerator until cold, about an hour.
  6. Transfer the raspberry mixture to an ice cream maker (follow manufacturer’s directions).

Serve with balsamic drizzle.

Grape Granita
Frozen Italian Pudding Pops