Natural lemon is the fresh recipe signed by Italian gelato maker Alessandro Racca…
28% sugar, 22% lemon juice
3000 g (small bowl)
fresh Ligurian lemon juice g 600
sucrose g 550
dried glucose syrup 38DE g 150
neutral for cold fruit g 15
inulin g 35
warm water g 1650
Grate the lemon zest in a part of sucrose (50 g), then squeeze the lemons to get the juice. Mix the remaining sucrose and all other dry ingredients and pour in warm water at 40°C. Stir until completely dissolved, add the juice and sugar with the zest and mix as usual.
Note: The 4 seasons lemon, for its quality and aroma, is grown exclusively in Liguria, in northern Italy. This variety is indeed very resistant to the cold weather and to parasites that commonly attack other citrus fruits.
photo Giancarlo Bononi