Lemon Raspberry Gelato Delight
Enjoy a refreshing and creamy lemon raspberry gelato without the need for special equipment! Fruit pectin keeps it smooth and scoopable straight from the freezer.
Equipment
- pot
- whisk,
Ingrediënten
- 470 ml 2 cups vanilla soymilk
- 120 ml ½ cup fresh lemon juice
- Zest of 1 lemon
- 200 g 1 cup evaporated cane juice or granulated sugar
- 28 g 2 tablespoons nondairy butter
- 49 g 1¾ ounces fruit pectin
- 170 g 6 ounces fresh or frozen raspberries
Instructies
- Simmer the Base: In a pot, combine the vanilla soymilk, fresh lemon juice, lemon zest, evaporated cane juice (or granulated sugar), and nondairy butter.
- Bring to a boil, then reduce the heat to a simmer.
- Stir often to prevent overflow.
- Simmer for 10 minutes.
- Add Pectin: Slowly sprinkle in the fruit pectin while whisking vigorously to dissolve it completely.
- Simmer for 2 more minutes, then remove from the heat.
- Add Berries: Stir in the fresh or frozen raspberries.
- Freeze: Pour the mixture into an airtight container and freeze overnight.
- Serve: Scoop and enjoy a soft and scoopable gelato straight from the freezer!
Variations:
- Less Sweet: Reduce the sugar to suit your taste, or substitute with a sweeter alternative like agave syrup or maple syrup.
- Raspberry Variation: Try using other berries like strawberries, blackberries, or blueberries for a different twist.
Notes / Tips / Wine Advice:
Wine advice:
Rosé (Provence or California): A chilled, dry rosé offers fruity flavors that will echo the berries in the gelato while also providing a refreshing crispness to balance the richness of the dessert. Each of these wines would work nicely, depending on your preference for sweeter or drier options. Cheers! 🍷 Would you like help with food pairings as well?Nutritional Information
Calories: 150 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 4 g | Fiber: 3 g | Sugar: 28 g
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