Strawberry Gelato
Serves 4 

Served at Liz Lange, the maternity boutique, this recipe is from Jon Snyder at Il Laboratorio del Gelato. 

¼ cup cream 
1 cup half-and-half 
½ teaspoon strawberry preserves 
¼ cup sugar 
1 cup fresh ripe strawberries 

In saucepan, combine cream, half-and-half, preserves and sugar and bring to a simmer over medium heat. Simmer on low for 10 minutes. Pour into a fine strainer and push preserves through. 

Stir and allow to cool in refrigerator for at least 6 hours, preferably overnight. (Do not skip this step, as the cooling and time act to stabilize the gelato's base.) 

When chilled, mash strawberries with a fork or gently pulse in a food processor or blender. Stir fruit into the chilled base and allow to sit for 20 minutes. Chill until firm. 


Buttermilk Lemon Sorbet
Serves 4-6 


From Aaron Bashy at the Minnow 

2 cups sugar 
½ cup fresh lemon juice 
2 tablespoons grated lemon peel 
1 quart buttermilk 

In large bowl, mix the sugar, lemon juice and lemon peel. Add buttermilk and stir until the sugar is dissolved. Chill for 1 hour, then process in an automatic ice-cream maker for about 30 minutes. 
Apricot Sorbet
Serves 4 

From Elizabeth Katz at Vento and Fiamma 

8 fresh apricots, pitted, peeled and cut into chunks 
1 cup water 
¼ cup sugar 

In a small saucepan, combine water and sugar. Bring to a boil, stirring to dissolve the sugar. Allow to cool. 

In blender, combine apricots and cooled sugar syrup. Puree until smooth. Place in ice-cream maker and freeze according to instructions. 

Lemon Sorbet 
Serves 4 

From Elizabeth Katz 

½ cup sugar 
1 cup water 
Juice of 8 lemons 
Zest of 1 lemon 

In small saucepan, bring sugar and water to a boil, stirring to dissolve the sugar. Allow to cool. Combine with the fresh lemon juice. Freeze in ice-cream machine according to instructions. When frozen, fold in lemon zest. 

Strawberry Sorbet
Serves 6 

From Elizabeth Katz 

¼ cup sugar 
1 cup water 
3 pints strawberries 

In small saucepan, combine sugar and water and bring to a quick boil, making sure all sugar has dissolved. Cool. 

Stem and quarter strawberries. Place in blender with sugar syrup and puree. 

Freeze in an ice-cream maker according to instructions.