A silky, pastel-pink raspberry gelato inspired by the sun-kissed coasts of the Mediterranean, where fresh fruit, simplicity, and elegance define dessert culture. This recipe balances natural sweetness, gentle acidity, and luxurious creaminess—perfect for warm afternoons or special gatherings.

🌿 Mediterranean Inspiration

In Mediterranean cuisine, desserts are not overly sweet; they celebrate fresh fruit, dairy, and natural aromas. This gelato reflects that philosophy by highlighting ripe raspberries, fresh cream, and subtle citrus notes.

🧺 Ingredients (Serves 6–8)

For the Raspberry Purée

  • 2½ cups fresh raspberries (or frozen, thawed)
  • ½ cup granulated sugar
  • 1 tbsp fresh lemon juice (Mediterranean citrus note)
  • 1 tsp lemon zest (optional but recommended)
  • 1 tbsp water

For the Gelato Base

  • 1½ cups whole milk
  • 1 cup heavy cream
  • 4 egg yolks (room temperature)
  • ½ cup granulated sugar
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt

Optional Garnish (Mediterranean Style)

  • Fresh raspberries
  • Mint leaves
  • Crushed pistachios
  • Drizzle of honey

🥄 Step-by-Step Instructions

1️⃣ Prepare the Raspberry Purée

  1. Add raspberries, sugar, lemon juice, lemon zest, and water to a saucepan.
  2. Cook over medium heat for 8–10 minutes, stirring gently until berries break down.
  3. Remove from heat and blend until smooth.
  4. Strain through a fine sieve to remove seeds.
  5. Set aside to cool completely.

💡 This step ensures a smooth, elegant gelato texture.

2️⃣ Make the Custard Base

  1. Heat the milk and cream in a saucepan over low heat until warm (do not boil).
  2. In a bowl, whisk egg yolks with sugar until pale and creamy.
  3. Slowly pour the warm milk mixture into the eggs while whisking constantly.
  4. Return everything to the saucepan.
  5. Cook on low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 8 minutes).
  6. Remove from heat and stir in vanilla and sea salt.

⚠️ Do not let it boil or the eggs will scramble.

3️⃣ Combine & Chill

  1. Stir the cooled raspberry purée into the custard.
  2. Cover and refrigerate for at least 4 hours (overnight is best).

4️⃣ Churn the Gelato

  • Pour the chilled mixture into an ice cream maker.
  • Churn according to manufacturer instructions (20–30 minutes).
  • Transfer to containers and freeze for 2–4 hours to firm up.

🍦 For the sculpted look in the image, scoop when semi-firm and swirl using a spatula.

🌸 Serving Suggestions

  • Serve in pastel cups or ceramic bowls
  • Top with a single fresh raspberry (as shown in the image)
  • Add mint or pistachio for a true Mediterranean finish

🫒 Mediterranean Tips

  • Use organic raspberries if possible
  • Avoid artificial coloring—the natural pink is enough
  • This gelato pairs beautifully with almond biscotti or shortbread

🌞 Final Note

This Rosa del Mediterraneo Gelato is light, refined, and refreshing—perfectly capturing the elegance of Mediterranean desserts while remaining simple and natural.

If you want:

  • a no-egg version
  • a vegan Mediterranean sorbet
  • or a commercial-scale recipe