---
title: "Balanced Raspberry Gelato Recipe | Perfect Gelato"
slug: "raspberry-gelato"
canonical_url: "https://www.perfectgelato.com/recipes/raspberry-gelato/"
markdown_url: "https://www.perfectgelato.com/recipes/raspberry-gelato.md"
language: "en"
locale: "en-US"
alternate_languages:
  en: "https://www.perfectgelato.com/recipes/raspberry-gelato.md"
  it: "https://www.perfectgelato.com/it/ricette/gelato-al-lampone.md"
  fr: "https://www.perfectgelato.com/fr/recettes/glace-framboise.md"
  es: "https://www.perfectgelato.com/es/recetas/helado-frambuesa.md"
  de: "https://www.perfectgelato.com/de/rezepte/himbeer-gelato.md"
  pt: "https://www.perfectgelato.com/pt/receitas/gelato-framboesa.md"
  ko: "https://www.perfectgelato.com/ko/recipes/raspberry-gelato.md"
  ja: "https://www.perfectgelato.com/ja/recipes/raspberry-gelato.md"
page_type: "Recipe"
category: "gelato_base_frutta"
author: "TheRomanScoop"
publisher: "Perfect Gelato"
date_published: "2026-08-30"
date_modified: "2026-08-30"
description: "Artisanal fresh raspberry gelato recipe scientifically balanced for home freezers."
summary_tldr: "Raspberry gelato: Fruit gelato (with milk) bilanciato per gelatiera domestica a -18 °C. Miscela da 1000 g (≈ 1,3 L), 1.1% grassi, 23.1% zuccheri, PAC 31, POD 23."
entities:
  - "Raspberry gelato"
  - "Fruit gelato (with milk)"
  - "Gelato artigianale"
  - "Bilanciamento gelato"
  - "PAC (Potere Anticongelante)"
  - "POD (Potere Dolcificante)"
  - "Raspberry"
  - "Water"
  - "Skimmed milk powder"
  - "Heavy cream 35%"
tools:
  calculator_url: "https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=lampone"
---
# Raspberry gelato

> **Recipe**: A gelato that strikes the perfect balance between sweetness and lively tartness: the brilliant color and intense fragrance of fresh raspberries in a fluffy, refreshing churn.

## 1. Ingredients & Dosing (1000 g / ≈ 1,3 L)

| Ingredient | Grams (g) | % |
| --- | --- | --- |
| Raspberry | 450 | 45,0% |
| Water | 280 | 28,0% |
| Skimmed milk powder | 40 | 4,0% |
| Heavy cream 35% | 25 | 2,5% |
| Sucrose | 105 | 10,5% |
| Dextrose monohydrate | 51 | 5,1% |
| Invert sugar | 45 | 4,5% |
| Fruit gelato stabilizer | 4 | 0,4% |
| Total mixture | 1000 | 100% |

## 2. Parameters & Balancing

| Parametro / Metric | Valore Calcolato | Range Target Ottimale | Stato |
| --- | --- | --- | --- |
| Total water | 69,3% | 62–70% | OK |
| Total sugar | 23,1% | 20–26% | OK |
| Total fat | 1,1% | 0–3% | OK |
| Total solids | 30,7% | 30–38% | OK |
| POD (Potere Dolcificante) | 23 | 18–24 | OK |
| PAC (Potere Anticongelante) | 31 | 28–34 | OK |

## 3. Valori Nutrizionali Indicativi (per 100 g)

- **Calorie / Energy**: 108 kcal
- **Grassi / Fat**: 1.1 g (di cui saturi: 0.7 g)
- **Carboidrati / Carbohydrates**: 23.1 g (di cui zuccheri: 23.1 g)
- **Proteine / Protein**: 1.4 g
- **Sale / Sodium**: 45 mg

## 4. Procedure · fruit gelato with milk

- **Maturation:**: 2–4 h
- **Churning:**: 25–30 min

### 01. Step 1

In a dry bowl, combine sucrose, dextrose, and locust bean gum, mixing dry to avoid lumps.

### 02. Step 2

In a small saucepan, pour the water and invert sugar, then heat slowly to 40-50 °C.

### 03. Step 3

Add the powders while whisking continuously and bring to 82-85 °C for 2 minutes to pasteurize and activate the thickener.

### 04. Step 4

Rapidly chill the syrup below 4 °C in an ice bath.

### 05. Step 5

Wash and dry the fresh raspberries, then puree them finely with an immersion blender.

### 06. Step 6

Combine the raspberry puree with the cold syrup, blend for 1 minute with the immersion blender to break down fat molecules, then refrigerate at 4 °C for 2-4 hours to let the mix rest.

### 07. Step 7

Blend briefly and churn in the gelato maker for 25-30 minutes until light, creamy, and refreshing.

## 5. Secrets of TheRomanScoop

### Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.

### Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.

## 6. Risorse e Strumenti Correlati

- [Open & customize in Calculator](https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=lampone)
- [The basics](https://www.perfectgelato.com/basic-rules/)
- [Recipes](https://www.perfectgelato.com/recipes/)

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*Fonte: Perfect Gelato (https://www.perfectgelato.com) - Autore: TheRomanScoop. Formula artigianale scientificamente bilanciata.*