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
- airtight container
Ingredients
- 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
Instructions
- 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.
Nutrition values
Calories: 150 kcal | koolhydraten: 35 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 28 g