Raspberry Crumble Slice With Grapefruit & Rosemary Sorbet - Cuisine Magazine - From New Zealand to t

Name: Raspberry Crumble Slice With Grapefruit & Rosemary Sorbet - Cuisine Magazine - From New Zealand to t
Ingredients: FOR THE BASE; 200g (approx 1½ cups) flour; 100g (approx 1½ cups) rolled oats; ½ teaspoon baking powder; 150g (approx ¾ cup) white sugar; ¼ teaspoon salt; 150g butter, melted; FOR THE BERRIES; 200g fresh raspberries or frozen raspberries, defrosted (I used Maungatapere Berries); 1 teaspoon vanilla extract or ½ teaspoon vanilla paste; 50g (approx ¼ cup) sugar; 2 teaspoons cornflour; grated zest of 1 lemon; 2 tablespoons lemon juice; GRAPEFRUIT & ROSEMARY SORBET; 200g (approx 1 cup) sugar; 1 sprig rosemary; 500ml (2 cups) grapefruit juice; 1 tablespoon finely grated grapefruit zest; 2 tablespoons vodka

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Raspberry Crumble Slice paired with Grapefruit & Rosemary Sorbet—perfect for a delicious, refreshing dessert that combines classic flavors with a twist of New Zealand ingredients.

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Ingredients

FOR THE BASE
200g (approx 1½ cups) flour
100g (approx 1½ cups) rolled oats
½ teaspoon baking powder
150g (approx ¾ cup) white sugar
¼ teaspoon salt
150g butter, melted
FOR THE BERRIES
200g fresh raspberries or frozen raspberries, defrosted (I used Maungatapere Berries)
1 teaspoon vanilla extract or ½ teaspoon vanilla paste
50g (approx ¼ cup) sugar
2 teaspoons cornflour
grated zest of 1 lemon
2 tablespoons lemon juice
GRAPEFRUIT & ROSEMARY SORBET
200g (approx 1 cup) sugar
1 sprig rosemary
500ml (2 cups) grapefruit juice
1 tablespoon finely grated grapefruit zest
2 tablespoons vodka