Plain Gelato Base
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
Make the plain gelato base and chill as directed.
Gently whisk the lemon juice and zest into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
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