Gelato, Sorbet or Italian Ice?

Thursday, July 15, 2010
Hugh-Fearnley Whittingstall calls this the "real gelato, like the kind you get in the best Italian ice-cream parlours." From his River Cottage Cookbook.

I have never had gelato. I have never been to Italy. (I know.... poor me). But I wanted to try it out. So I made his recipe on Saturday night. It was .... divinely yummy, but I would call it a sorbet.

500gm raspberries
30 mls lemon juice
125 grams icing sugar (or to taste)

Pulp the raspberries through a sieve to get rid of the seeds. I found a really easy way to do this.
Put a couple of tablespoons of mashed raspberries in the sieve and then tap the sieve hard on the edge of the bowl over and over until all the pulp has disappeared and you are left with the seeds. Honestly, it takes seconds, as opposed to long, arm-killing minutes using a spoon to mash the pulp through.

Stir in the lemon juice, then whisk in the icing sugar until there are no lumps. Pour into your ice-cream machine, or lay on a tray and put in the freezer, stirring every couple of hours or so.

Any gelato eaters out there who can help me out?


Anonymous said...

Our family nearly went broke sampling gelato all over Italy a few years ago! We adore the stuff.

This recipe certainly looks interesting - and your photo looks pretty authentic. Will have to give it a try!

Heather L. said...

I was just reading the definition of gelato a few days ago and it definitely is supposed to include cream -- so I would say it is a sorbet. Have been looking at David Lebovitz' Perfect Scoop recipe book.

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