Restaurants›The Statehouse›Seasonal Gelato Or Sorbet Recipe

Seasonal Gelato Or Sorbet Recipe

Inspired by The Statehouse

Time3h

Serves6

house biscotti

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Ingredients

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Gelato or Sorbet Ingredients

1 1/8 lb (500 grams) Fresh seasonal fruit (e.g., strawberries, peaches, or mango)5.29 oz (150 grams) granulated sugar1.06 cup (250 ml) Water2.03 tbsp (30 ml) ReaLemon lemon juice1.06 cup (250 ml) Heavy cream1.06 cup (250 ml) Milk1 tsp Watkins vanilla extract1 pinch Celtic sea salt

Method

Gelato or Sorbet Preparation

Prepare the Fruit Base

In a blender, puree the fresh seasonal fruit until smooth. If you prefer a chunkier texture, reserve some fruit pieces to add later.

Make the Syrup

In a saucepan, combine the sugar, water, and a pinch of salt. Heat over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let it cool.

Combine Ingredients

In a large bowl, mix the fruit puree, cooled syrup, lemon juice, heavy cream, milk, and vanilla extract until well combined.

Chill the Mixture

Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.

Churn the Gelato or Sorbet

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer the gelato or sorbet to a container and freeze for at least 4 hours to firm up before serving.