Lemon - the simplest, most classic flavour for hand-made gelato

Lemon - the simplest, most classic flavour for hand-made gelato

Classic, simple, light, lemon hand-made gelato is a must in any gelato parlour. Whether it’s in a gelato or as a sorbet, the taste of lemon never goes out of fashion.

The lemon is of course the fruit of the lemon tree, from the genus Citrus and the family Rutaceae.

The fruit of the lemon is made up of a rough yellow outer skin and a colourless, spongy, bitter pith, with a rather sour pulp on the inside.

A citrus fruit, lemon is full of vitamins (especially vitamin C) and potassium. Lemon trees usually flower and fruit twice a year: the spring bloom produces the best fruits that are picked during the winter, while a second flowering takes place between August and September, with the fruits generally ripening the following spring. So, the best fruits ripen during the winter, as warmer weather makes lemons less juicy.

Lemon is an essential ingredient in a gelato parlour, being one of the basic and most popular hand-made gelato flavours. So it is very vital that you learn to judge the characteristics of lemons and only choose the best ones to make sure you get excellent hand-made lemon gelato: the zest must be shiny, the fruit must be firm and when the lemon is squeezed make sure that the white pith, just below the peel, does not get into the juice.

Hand-made lemon gelato combines perfectly with any other fruit flavours, as well as with creamy gelato flavours, but lemon is an excellent ingredient to use when making sorbets, frozen desserts, granitas and refreshing drinks.

Lemon - the simplest, most classic flavour for hand-made gelato
Brioche with gelato
Brioche with gelato

Sliced open and filled with gelato, with cream, or even with both, the brioche with gelato is a typical Sicilian speciality which has recently been exported to the rest of Italy; it is becoming increasingly common to see gelato shops offering this delicacy, with regional variations such as croissants and buns or the truly Sicilian “tuppo” brioche.

Vegan gelato, the new trend of Italian gelato-making.
Vegan gelato, the new trend of Italian gelato-making.

The last SIGEP, the International Homemade Gelato, Pastry, and Bakery Fair, in Rimini, saw a trend among all of the major companies in the industry to offer products – and in some cases an entire product line – for vegans. 

Part 2 - Pasteurization and homogenization of italian gelato
Part 2 - Pasteurization and homogenization of italian gelato

After selecting, assaying and processing the raw materials with the other ingredients, the next stages in making hand-made gelato are pasteurization and homogenization.

Part 3 -Maturation and Batch freezing of Italian gelato
Part 3 -Maturation and Batch freezing of Italian gelato

After pasteurization and homogenization, it is time for the mixture to undergo maturation and batch-freezing, which are crucial stages for a good hand-made gelato.

How to select ingredients for your gelato
How to select ingredients for your gelato

Why do manufacturer of ingredients for gelato parlours offer such a wide range of different bases? As user requirements differ so widely, the products are designed to help the gelato-maker to get consistently balanced mixtures, for creamier, more scoopable gelato.

Investments, costs and revenues in opening a gelato shop
Investments, costs and revenues in opening a gelato shop

Over the course of time, Italian gelato has earned itself a reputation for continuous innovation in production methods, technologies and ingredients, often dictated by the needs of both practising and would-be gelato-makers.

Differences between artisan Italian gelato, industrial ice cream and soft ice cream
Differences between artisan Italian gelato, industrial ice cream and soft ice cream

Often the differences between italian gelato, industrial ice cream and soft ice cream are not clear to everyone, even though in Italy the fact that there are so many gelato parlours as well as a history of hand-made gelato making would seem to facilitate this distinction.

How to make a good hand-made gelato
How to make a good hand-made gelato

Making gelato used to involve a machine known as a sorbetière, refrigerated using ice and salt, with the mix being batch frozen by hand using a long spatula-shaped stick. Luckily, things have changed quite a bit since then! 

Selecting the gelato ingredients
Selecting the gelato ingredients

Choosing the right raw materials is a fundamental part of making outstanding hand-made gelato: the finest milk, eggs and sugar, and the best semi-finished ingredients and semi-finished products are a key component in the creativity of every craftsman.

The role of semi-finished products in gelato-making
The role of semi-finished products in gelato-making

Compound ingredients for gelato or semi-finished products are mixtures of ingredients in powder or paste that the gelato-maker keeps by his side when preparing mixtures (stabilization) and giving them flavor.

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