Lampone (Raspberry)

Scaled yield: 905g

• Raspberry 48.6% of recipe
  440g
• Water 5.5% of recipe
  50g
• Sorbet Syrup with Locust Bean Gum 45.9% of recipe
  415g

Process

Method

1. 1

   Place the raspberries, water, and sorbet syrup in a bowl. Be sure to whisk the sorbet syrup before measuring and adding.

2. 2

   Blend well with an immersion blender, making sure to incorporate all the raspberry pieces into the liquid.

3. 3

   Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer's directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 15 to 25 minutes.

4. 4

   Using a rubber spatula, scoop the sorbet into a storage container.

5. 5

   Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet (optional), seal the container with an airtight lid, and put it in the freezer.

6. 6

   Freeze at least 2 to 3 hours. When ready, the sorbet should be firm enough to scoop but soft in texture. Italian sorbets are best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

7. 7

   Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating.