Lampone: Authentic Raspberry Sorbet
Serves: 1 quart
  • 15.5 ounces / 440 grams raspberries, whole (about 2.5 pints / 1.2 liters)
  • 1.75 ounces / 50 grams cold water
  • 14.62 ounces / 415 grams sorbet syrup (see page 162 in book, see below), cooled and whisked prior to measuring.
  1. Place the raspberries, water, and sorbet syrup in a bowl.
  2. Blend well with an immersion blender, making sure to incorporate all the raspberry pieces into the liquid.
  3. Freeze: Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer’s directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 30 to 55 minutes.
  4. Using a rubber spatula, scoop the sorbet into a storage container.
  5. Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet, seal the container with an airtight lid, and put it in the freezer.
  6. Freeze at least 4 to 6 hours. When ready, the sorbet should be firm enough to scoop but soft in texture.
  7. Serve: Enjoy the fresh sorbet as soon as possible. If using the next day or after, allow at least 10 to 20 minutes for the sorbet to soften outside of the freezer before eating.
Recipe by The Nourishing Gourmet at