Creamy, sweet and tasty, liquorice is one of the most popular hand-made gelato flavours. With its unique and refined taste, liquorice is not only used for its therapeutic properties, but is also a great ingredient for many recipes in the gelato parlour.
Liquorice (Glycyrrhiza glabra) is a perennial herbaceous plant from the Leguminosae family. Used in Ancient Greek medicine, liquorice was then introduced into Egypt, China and Assyria as a plant with a variety of therapeutic properties. The chemical principle in liquorice is known as glycyrrhizin, which gives liquorice root the digestive, anti-inflammatory, draining, antioxidant and relaxing properties for which it is so popular.
Although most commonly used as a pick-me-up and medicine, liquorice has also long been a staple in the kitchen, for purely culinary purposes. Indeed, liquorice extract can be consumed on its own in dried roots, as an ingredient in teas and hot diuretic herbal infusions and for making sweets.
A perfect flavouring for fish and meat dishes, liquorice has become a key ingredient for making confectionery. Among the various recipes from the confectionery world, liquorice is an excellent ingredient for making hand-made gelato.
An irresistible summer flavour, hand-made liquorice gelato is perfect for any time of day, even as a digestive after a meal. A unique refined flavour that, with its strong body and soft consistency, combines well with creamy gelato flavours. Try it as a granita for a refreshing and tasty drink!