Raspberry Sorbet

Summer....has finally arrived! Today was not exactly the model summer solstice day as it was a bit gray and not so summer like. However, I am looking forward to the smattering of summer days coming our way in the next few months. I got so excited about the prospect of summer that I took it upon myself to open up all the windows in our suite to air out the winter/spring congestion. I'm afraid by doing so I may have negatively contributed to Mike's hay fever. Sorry honey!

Speaking of summer, have you seen all the beautiful local berries that are beginning to appear at the farmers markets? I’m afraid my list of fruit dishes and desserts to try is becoming a bit ambitious! I find inspiration for cooking everywhere but there is something overwhelming about summer produce. It’s just too hard to pass up!

This particular dessert is very easy and light compared to traditional desserts. You could easily make it with whatever berries or soft fruit you have on hand. Peaches and blackberries come to mind when I think of a nice variation.

Recipe featured in the July 2010 issue of Martha Stewart Living magazine. Recipes yields 4 servings.

• 1/4 cup water
• 1/4 cup sugar
• 3 cups fresh or 300g frozen raspberries

1. Stir together water and 1/4 cup sugar until sugar dissolves.
2. Pulse raspberries in a food processor until coarsley chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze for at least 30 minutes.