Raspberry

Used in 2 recipes on RecipeWiki.

Sweet-sharp and intensely perfumed, raspberries are soft, hollow berries whose small seeds give a slight grit. They are delicate, and that shapes how they are used: piled raw onto Pavlova, where their tartness cuts through the meringue and cream, or puréed and sieved for Raspberry Sorbet, where their flavour stays vivid even when frozen. For sorbet, frozen raspberries work just as well as fresh and are often cheaper. Buy punnets with no juice staining the bottom, keep the berries unwashed in the fridge, spread out if you can, and eat them within a day or two; rinse them gently only just before using.