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gelato

Gelato

Mark's favorite gelatos are the kind that are almost a sherbert.  We started out making them an ice cream maker, but soon realized that it was just about as effective (and loads easier) to freeze in a shallow container in the freezer, stirring them every half hour until they are totally frozen.  Here are our two favorites:

Orange Gelato

  • 1.25 c. sugar
  • 1.5 c. orange juice (fresh squeezed)
  • 2 c. water
  • 1 tbsp. lemon juice
  • 2 egg whites

Cook sugar, orange juice, water, and lemon juice until sugar dissolves.  Then cool.  Meanwhile, whip egg whites until soft peaks form.  Whisk the egg whites into the cool liquid and freeze as noted above.


Strawberry Gelato

  • 1 c. minus 1 tbsp. sugar
  • 1 c. water
  • 2 c. pureed strawberries
  • 1 tbsp. lemon juice
  • 2 egg whites

Cook sugar and water until sugar dissolves.  Stir in strawberries and lemon juice.  While the liquid cools, whip egg whites until soft peaks form.  Whisk the egg whites into the cool liquid and freeze as noted above.



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