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.
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.