Lemon gelato

This is a delicately lemon-flavored gelato, perfect to enjoy with fresh fruits. (The photo shows the lemon & mint variation given.)

* Makes about 1 1/4 pints

• 1 recipe light gelato
• 2 unwaxed lemons

Prepare the basic light gelato and then blend in the finely grated zest of the lemons and at least 1/2 cup lemon juice.

Pour into an ice cream maker and process according to the manufacturer’s instructions, or use the hand-mixing method. Stop churning when it is almost firm, transfer to a freezer container, and leave in the freezer for 15 minutes before serving, or until required.

This gelato is best eaten fresh, but it can be frozen for up to 1 month. Take out of the freezer 15 minutes before serving to soften slightly.

Variations:

• Lemon & mint gelato

Prepare the basic recipe, adding 3 tablespoons finely chopped fresh mint before churning.

• Lime gelato

Replace the lemon in the basic recipe with lime.

• Blood orange gelato

Prepare the base recipe, replacing the lemons with 1 or 2 blood oranges (depending on how much juice they have).

• Limoncello gelato

Prepare the basic recipe, replacing one of the lemons with 6 tablespoons limoncello.

• Lemon gelato with black currant ripple

Prepare the basic recipe. When spooning into a freezer container, ripple in 3 to 4 tablespoons softened black currant jam or jelly.