For the Sorbet


  1. Cook the risoni according to packet directions, drain, set aside until serving.
  2. Place the raspberries and white wine in a blender and puree.
  3. Place the water, cranberry juice, sugar, cinnamon and cloves into a saucepan and mix well.
  4. Bring to the boil over medium heat until the sugar is dissolved, add the pureed raspberries and return to the boil
  5. Remove the pan immediately from the heat, strain the soup through muslin lined seive; do not squeeze the residue as this will make a cloudy soup.
  6. Adjust flavor with the lemon juice to taste.
  7. Cover tightly and refrigerate. When you are ready to serve, pour the cold soup into small bowls, place a ¼ cup of cooked risoni into the centre of the bowl, top with a scoop of raspberry sorbet, fresh raspberries and garnish with the fresh mint leaves. Raspberry Sorbet: Method:
  8. Place the sugar and water into a heavy based saucepan, over a low heat bring to the boil until sugar has dissolved, cool.
  9. When the syrup is cool, put the raspberries and lemon juice into a food processor and with the motor running add the syrup and blend until smooth. Strain the puree through a fine sieve to remove seeds.
  10. Transfer to an ice-cream maker and freeze according to instructions.

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