Last night’s very pretty dessert: slices of store-bought angel food cake with homemade mini Lemon Sorbet Cups and Citrusy Raspberry Sauce. (Remember: when making Sorbet Cups, freeze the hollowed-out fruit before filling with sorbet.)
CITRUSY RASPBERRY SAUCE:
In a medium-sized bowl (or with a mortar & pestle), mash together 1/2 cup fresh raspberries with a squeeze of fresh lemon juice and 2 tsp superfine sugar. Add a splash of water or a touch more lemon juice to loosen, if necessary.
Alternative serving idea: Place mini Sorbet Cups (regular-sized ones will likely be too big) in mismatched vintage teacups.
