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Raspberry Gelato

Raspberry Gelato

This is the recipe that prompted me to buy an ice cream maker attachment for my Kitchen Aid mixer.


  • 1 cup sugar
  • 3 tablespoons Lyles Golden Syrup or white Karo syrup
  • 1 cup water
  • 1 pound fresh raspberries
  • 1 tablespoon freshly-squeezed lemon juice


  1. In a small heavy saucepan heat sugar, Lyles Golden Syrup or white Karo syrup and water over high heat, stirring until sugar is dissolved. Cool syrup.
  2. Place berries in a food processor or blender and purée until smooth. Transfer purée to a bowl, stir in syrup mixture and lemon juice. Chill mixture until very cold.
  3. Place mixture into an ice-cream maker and run for about 20 minutes or until desired consistency.
  4. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.

Yield: approximately 1 quart

From the Family Recipes Collection of Linda Jolly and Lisa Stephens.


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