Recipe: Lemon gelato (water-based)
(Glenn Koenig / Los Angeles Times)
Lemon gelato (water-based)
Total time: 20 minutes plus 1½ hours freezing time
Servings: 8 (Makes about 1 quart gelato)
1 cup lemon juice, from about 6 lemons
1 cup plus 2 tablespoons sugar
2 cups water
1 cup (3 1/2 ounces) diced apple (about 1 apple), cut into 1/4- to 1/2-inch pieces
1 1/2 pounds ice
1 pound rock salt
1. In a blender, combine the lemon juice, sugar, water and diced apple. Blend the ingredients until smooth.
2. Place the lemon mixture in a small metal bowl over a larger bowl containing the ice and salt and whip with a hand whisk for about 10 minutes to lighten the texture, or to desired consistency.
3. Freeze the gelato base for about 11/2 hours before serving.
Each serving: 124 calories; 0 protein; 33 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 10 grams sugar; 1 mg. sodium.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.