Lampone: Authentic Raspberry Sorbet

This sweet sorbet has a rich and creamy texture despite having no dairy, or alternative “milk”. Like a good sorbet should be, the flavor of raspberries is front and center in each vibrant bite. I was impressed that it was scoop-able straight from the freezer!

This is the perfect dessert to share with guests. Serve in small portions as it is so sweet and flavorful a little bit goes a long way. And it is perfect for those who need a dairy-free and/or egg-free frozen dessert!

This recipe is shared from the book, The Art of Making Gelato. By Morgan Morano. Morgan is the owner of a very popular gelato shop, Morano Gelato. I loved reading about how she learned how to make authentic gelato in Italy, and then brought that passion back here to the states to share.

While I would normally decline when a publishing company approaches me to share a recipe from a new cookbook when that cookbook doesn’t adhere to the dietary principles we generally follow, this book caught my eye. While I actually truthfully greatly enjoy our sorbet “hacks” that we make out of frozen fruit, the cook inside of me that loves learning how to do things the “real” way spoke to me.

And to tell you the truth, I wanted to make a delicious dessert for my husband to enjoy. Sorbet was one of his special treats growing up, and he has very fond memories of getting a scoop of sorbet at a favorite restaurant in town. My husband has been amazing taking care of not only me, but also our children and newborn while I healed from giving birth, and I wanted to pick a recipe that would speak just a little bit of my thanks for his many, many sacrifices as of late.

So I had him look through the book and pick out a recipe. Raspberry was a favorite flavor of his, so that’s what he picked.

After months of only doing mostly practical recipes at home, it was really fun to learn a new technique in home cooking! To make this sorbet, first you make a simple sorbet syrup with an important addition – tapioca starch. This is the secret to making the right texture in your sorbet, and it made a huge difference! I was pretty thrilled to be able to share the results with first my husband, and then to some guests too. It was definitely a successful, and authentic sorbet experience. Morgon mentions that often her customers are convinced that her sorbets are dairy based because the texture is goo

But be forewarned, this is a very sweet recipe! We have gotten used to less sweet desserts, so much so, that our guests often find our desserts not sweet enough. So I try to keep in mind recipes that are on the sweeter side to share, like this one. And when you share in small scoops, in the gelato tradition, your sugar consumption isn’t too bad after all.

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Notes on Equipment:

• Morgon recommends getting an ice cream maker from either Cuisinart or Lello. This made me happy because I DO own a Cuisinart ice cream maker. You can see their basic Cuisinart Ice Cream Maker , and the much more expensive Lello Ice Cream Maker here .
• You can see Morgan’s book The Art of Gelato Making  on Amazon as well.
• I rarely use my kitchen scale, but I did in this recipe! Any basic one will be just fine.

Notes on Ingredients:

• Morgon points out that corn syrup is not the same thing as high fructose corn syrup, and that desserts should just be an occasional treat anyway, so she recommended that you don’t replace the corn syrup for anything else in the syrup. But I couldn’t help myself (especially since I don’t even keep corn syrup in my pantry), so I did replace it with honey. There was a faint floral hint of the mild honey I used, but it wasn’t bad at all. In fact, the sorbet was quite good. 😉 If you were going to do corn syrup, I’d recommend organic if you wanted to avoid GMOs.
• I also used organic evaporated cane sugar for my white sugar. It worked great!

Other Dairy Free Ice Cream Recipes:

• Double Chocolate Cookie Dough Ice Cream
• Chai Coconut Milk Ice Cream 
• Mexican Chocolate Ice Cream 
• Vanilla Coconut Milk Ice Cream
• Apple Cinnamon Ice Cream with Salted Caramel Sauce (coconut milk option)
• Strawberry Coconut Ice Cream
• Vanilla Coconut Milk Ice Cream
• Chocolate Coconut Milk Ice Cream
• Mint Chocolate Chip Ice Cream 

Lampone (Raspberry Sorbet)

Recipes shared with permission from Race Point Publishing, 2015

“Lampone has quickly become one of my favorite sorbet flavors—I love the flecks of seeds in each bite. And each summer at Morano Gelato, I was spoiled with deliveries of freshly picked raspberries from a local farm. Their perfume alone made the sorbet amazing, but the sorbet syrup gave the raspberries the sweetness they needed to send the flavor soaring to new heights. Any raspberries will work with this recipe, even golden or black. Just make sure the raspberries are in season and full of flavor to achieve the best results possible.”

Ingredients

• 15.5 ounces / 440 grams raspberries, whole (about 2.5 pints / 1.2 liters)
• 1.75 ounces / 50 grams cold water
• 14.62 ounces / 415 grams sorbet syrup (see page 162 in book, see below), cooled and whisked prior to measuring

Yield: About 1 quart / 950 milliliters

Prepare

1. Place the raspberries, water, and sorbet syrup in a bowl.

2. Blend well with an immersion blender, making sure to incorporate all the raspberry pieces into the liquid.

Freeze

3. Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer’s directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 30 to 55 minutes.

4. Using a rubber spatula, scoop the sorbet into a storage container.

5. Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet, seal the container with an airtight lid, and put it in the freezer.

6. Freeze at least 4 to 6 hours. When ready, the sorbet should be firm enough to scoop but soft in texture.

Serve

7. Enjoy the fresh sorbet as soon as possible. If using the next day or after, allow at least 10 to 20 minutes for the sorbet to soften outside of the freezer before eating.

Sorbet Syrup

“Although there are many ways to make a sorbet, I prefer preparing a sorbet syrup to use as the base for each sorbet recipe. The syrup helps sweeten my sorbets while giving them a fuller body and creamier texture. Even though sorbets are water based, and fruits contain even more water, discovering ways to make sorbets less icy has been a pursuit of mine for years at Morano Gelato. After much experimenting, I’ve developed recipes for fruit sorbets that customers often think are dairy based because of their creamy texture. This is due in part to the strong sorbet syrup.

You’ll see that I’ve included tapioca starch in this recipe. Even though it’s a small amount, it helps reduce crystallization. However, if you prefer to have no starch in the syrup, you can leave it out. This recipe makes enough syrup for a little over two batches of sorbet.” 

Ingredients:

• 17.65 ounces/500 grams granulated sugar [I used organic cane sugar]
• .55 ounce/15 grams tapioca starch
• 17.65 ounces/500 grams water
• 4.05 ounces/115 grams light corn syrup [I cheated and used honey]

Prepare

1. Mix the sugar and tapioca starch in a bowl.

2. Add the water and corn syrup and whisk well to incorporate the dry ingredients into the liquid.

Cook

3. Pour the mixture into a 2.5 quart/1.42 liter saucepan, using a spatula to scrape the sides of the bowl, Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam. Cook the syrup for 12-15 minutes or until just before boiling. You should see a difference in the syrup once the sugar has dissolved. It should be thicker and more viscous. Once finished, remove immediately from the heat.

Cool

4. Pour the syrup into a clean glass or stainless-steel bowl. Allow it to sit 30-45 minutes, until no longer hot. Then cover the bowl with plastic wrap and place it in the refrigerator to cool completely before using, at least 4 hours.

5. Transfer the syrup to a storage container with a tight-fitting lid and place it in the refrigerator until ready for use. The syrup can be kept in the refrigerator for up to 4 days, Whisk well prior to using.

Lampone: Authentic Raspberry Sorbet

 

Serves: 1 quart

Print

 

Ingredients

• 15.5 ounces / 440 grams raspberries, whole (about 2.5 pints / 1.2 liters)
• 1.75 ounces / 50 grams cold water
• 14.62 ounces / 415 grams sorbet syrup (see page 162 in book, see below), cooled and whisked prior to measuring.

Instructions

1. Place the raspberries, water, and sorbet syrup in a bowl.
2. Blend well with an immersion blender, making sure to incorporate all the raspberry pieces into the liquid.
3. Freeze: Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer’s directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 30 to 55 minutes.
4. Using a rubber spatula, scoop the sorbet into a storage container.
5. Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet, seal the container with an airtight lid, and put it in the freezer.
6. Freeze at least 4 to 6 hours. When ready, the sorbet should be firm enough to scoop but soft in texture.
7. Serve: Enjoy the fresh sorbet as soon as possible. If using the next day or after, allow at least 10 to 20 minutes for the sorbet to soften outside of the freezer before eating.

3.3.3077

Sorbet Syrup

 

Print

 

Ingredients

• 17.65 ounces/500 grams granulated sugar [I used organic cane sugar]
• .55 ounce/15 grams tapioca starch
• 17.65 ounces/500 grams water
• 4.05 ounces/115 grams light corn syrup [I cheated and used honey]

Instructions

1. Mix the sugar and tapioca starch in a bowl.
2. Add the water and corn syrup and whisk well to incorporate the dry ingredients into the liquid.
3. Cook: Pour the mixture into a 2.5 quart/1.42 liter saucepan, using a spatula to scrape the sides of the bowl, Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam. Cook the syrup for 12-15 minutes or until just before boiling. You should see a difference in the syrup once the sugar has dissolved. It should be thicker and more viscous. Once finished, remove immediately from the heat.
4. Cool: Pour the syrup into a clean glass or stainless-steel bowl. Allow it to sit 30-45 minutes, until no longer hot. Then cover the bowl with plastic wrap and place it in the refrigerator to cool completely before using, at least 4 hours.
5. Transfer the syrup to a storage container with a tight-fitting lid and place it in the refrigerator until ready for use. The syrup can be kept in the refrigerator for up to 4 days, Whisk well prior to using.

3.3.3077

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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