Spring has Sprung!

And lemons are definitely on the menu! I've been going lemon crazy lately. Lemons, lemons, and more...lemons! All I think about is lemons.

Here's a tester from the 500 Vegan Recipes book.



No crazy equipment needed here. The un-traditional addition of pectin makes this frozen treat soft and scoopable straight out of the freezer!

Gelato au Citron et Framboises (Lemon Raspberry Gelato)
2 cups (470 ml) vanilla soymilk
1/2 cup (120 ml) fresh lemon juice
Zest of 1 lemon
1 cup (200 g) evaporated cane juice (granulated sugar)*
2 tablespoons (28 g) nondairy butter
1.75 ounces (49 g) premium fruit pectin (like Sure-Jell) found in the canning section of the supermarket**
6 ounces (170 g) fresh or frozen raspberries

Into a pot, add milk, lemon juice, zest, sugar, and butter. Bring to a boil, reduce to a simmer. Stirring often to prevent over flow. Simmer for ten minutes. Add in pectin and whisk vigorously to dissolve completely. Continue to simmer about 2 more minutes. Remove from heat. Stir in berries and pour into an airtight container. Freeze overnight. Enjoy!

*I admit that this is very, very sweet. Feel free to cut back on the sugar if you choose...me? No way!

***After some tester experimentation, it appears that the canning pectin we use here in the states for jam and jelly making is quite different from that found elsewhere in the world. "PURE" pectin is a bit too powerful here, and I will do some experimenting with the amount of "Pure" needed to make the mix work. For now, DO NOT USE PURE PECTIN, only use the mix available at stores which has added dextrose and citric or fumaric acid added to it.