I know. Another gelato recipe. Two in one week. It's just that it's so gratifying to make homemade gelato with all the fresh fruit in the market these days. This recipe takes advantage of fresh strawberries and blackberries and the results are spectacular! Brilliant fuschia in colour and bursting with berry goodness, this gelato recipe is one of my favourites, and makes a cool end to any hot summer evening.
Makes 1 quart; Serves 6-8
1 lb strawberries, washed, hulled and halved
1/2 lb blackberries
1/2 cup sugar + 2 tbsp
2 tbsp Framboise
1 1/2 cups heavy cream
equipment: Lello Gelato Machine
In a small saucepan over med-high heat, cook the blackberries with 2 tablespoons of sugar, 2 tablespoons of Framboise and 1/2 cup water, until the fruit is softened, about 5-10 minutes. Remove from the heat and let cool slightly. Place the berry mixture into a food processor and blend until combined. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds and rinse the food processor bowl for the next step.
Place the strawberries and 1/2 cup sugar into the cleaned food processor and blend until the berries are well combined. Then add the blackberry juice and the cream and process until well blended, about 2-3 minutes.
Pour the mixture into the bowl of the Lello Gelato machine and freeze 35-40 minutes. The gelato can be stored for 2-3 days in the freezer.