Make Mine Gelato
Warmer days ahead means fun and refreshing desserts. That always makes me want gelato! The best are from Sicily where this treat is like gold. Sicilians eat it for breakfast stuffed into a rich tasting brioche bun. We can all dream. But a nice way to have gelato is over toasted slices of pound cake; add so colorful fruits like raspberries and pineapple and make a great raspberry coulis sauce.
One half pint (1 cup) raspberries, gently washed and dried
4 tablespoons sugar
1 teaspoon fresh lemon juice
Puree the berries in a food processor or blender until very smooth. Strain the juice in a fine mesh sieve over a bowl; discard the seeds and residue pulp.
Stir the sugar and lemon juice into the bowl with the raspberry puree. I store the sauce in plastic squeeze bottles, then decorate the plates of spumone just before serving.
Store the sauce in the refrigerator.