Creamy Raspberry Gelato with Rose Water
Make this stunning, bright pink raspberry gelato year-round using fresh or frozen berries. A hint of rose water adds complexity to this silky treat!
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This Raspberry Gelato celebrates the combination of raspberry and rose water, a pairing I’m now obsessed with. This comes as a surprise to me because I actively disliked it for the longest time. Rose is notoriously potent; add just a touch too much to a dessert, and it veers into “soapy” territory. Yet, raspberry and rose remains a classic pairing in French pâtisserie, gracing macarons, refined cakes, choux, and more classic, elegant treats.
Despite this esteemed pedigree, until a few years ago, nearly every raspberry-rose dessert I encountered disappointed me. The combination still interested me, mainly because the ingredients promised visually stunning results. The shining exception, the one treat that kept hope alive, was Pierre Hermé’s iconic Ispahan macaron—though its genius inclusion of lychee made me wonder if the pairing needed that extra sweetness to truly sing.
Pierre Hermé’s Iconic Ispahan Macaron (Photo: Pierre Hermé)
Inspired, I eventually began experimenting with raspberry and rose myself, using both rose water and dried petals. I quickly learned the crucial importance of balance: the line is indeed fine, and a mere half-teaspoon too much can overwhelm a dessert with perfume. Get that balance exactly right, however, and the result is surprising and memorable. Rose doesn’t just sit alongside the raspberry; it seems to enhance it, coaxing out a deeper complexity and luxuriousness.
The reward for getting it right? This specific Raspberry Gelato recipe. It boasts the breathtaking fuchsia hue of fresh raspberries and carries the floral notes of rose in an elegant, understated way. You won’t find an overt rose aroma here; instead, each spoonful delivers that subtle extra dimension, distinguishing it beautifully from a standard raspberry gelato or sorbet.
Its incredible texture comes courtesy of my go-to Sicilian-style gelato base. This easy method produces an exceptionally silky mouthfeel that allows the raspberry and rose flavor combination to shine. You can also make this treat using my classic gelato base.
To learn more about what makes each gelato base unique, read my extensive guide to making Italian ice cream at home.
Making Raspberry Gelato: Plan Ahead
As with all gelato flavors, you should start the raspberry gelato-making process a day before. The raspberry puree and gelato base must be refrigerated for several hours to cool completely before being churned. Very cold components ensure the smoothest, silkiest texture.
Where to Find Rose Water
While not always stocked in the standard baking aisle, finding rose water is usually straightforward. Explore the international foods section of larger grocery stores, seek out Middle Eastern or Mediterranean specialty markets, or browse gourmet food shops. Rose water is also easy to find online. Be aware that flavor intensity can vary between brands, so you may develop a preference over time.
Use the Right Rose Petals
A word of caution is absolutely essential when using rose petals in dessert. Never use roses from a florist or garden center. They might look lovely, but they’re almost certainly treated with chemicals and pesticides not meant for consumption.
In this raspberry gelato, it’s crucial to source petals specifically sold as ‘edible’ or ‘food-grade’. Look for them at specialty food stores, order from online retailers specializing in culinary ingredients, or use petals from your own garden only if you are 100% certain they are organic and haven’t been sprayed with anything harmful. Your safety and the pure, delicate flavor of your dessert depend on it!
Adjust the Rose Water to Your Taste
I tend to use rose water conservatively in my recipes. If you adore the flavor of rose, feel free to adjust the quantity to your preference. Start with the amount specified in the recipe, then taste the gelato base before churning—its flavor intensity will be very close to the final product. If you’d like a stronger floral note, add more rose water, 1 tsp (5 ml) at a time, tasting after each addition until you’re happy with the flavor.
Raspberry Gelato Variations: Not a Fan of Rose Water? No Problem!
If rose isn’t your favorite flavor in desserts, you have options:
- To replace the rose flavor, consider one of these delicious alternatives:
- Vanilla Bean: Add a split vanilla bean to the mixture at the end of cooking the gelato base, while it’s still hot. Leave the vanilla bean in while the custard is cooling to infuse it with a deep vanilla flavor. Fish out the vanilla bean and discard before straining the custard. Incorporate the raspberry puree, then churn as instructed.
- Orange Blossom: Replace the rose water and petals with 1 tbsp (15 ml) finely grated orange zest + 1 tbsp (15 ml) orange blossom water. Add these when the recipe calls for rose water. Make sure to strain before churning for the smoothest texture.
- For a classic raspberry gelato: Simply omit the rose water (and petals, if using for garnish). The result will still be extraordinary!
Use Fresh or Frozen Raspberries to Make this Gelato Year-Round
You can make this raspberry gelato with either fresh or frozen raspberries. Both options yield an equally delicious result, making this treat accessible year-round!
How to Serve Raspberry Gelato
Last but not least, here’s an important serving tip. Because home freezers are set to very low temperatures, always take raspberry gelato out of the freezer 10 to 15 minutes before serving it. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.
Additional Ressource: A Guide to Making Italian Ice Cream at Home
If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access all of my colorful gelato recipes in a single spot. Happy churning!
Video Masterclass
If you enjoy watching cooking classes, don’t miss my free gelato video masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. You’ll even learn how to make dairy-free, vegan gelato! In short, it’s a comprehensive, colorful class that will quickly turn you into a gelato master. Watch Now!
For the Raspberry Rose Puree
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Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
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For the Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.)
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Remove the puree from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
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To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
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Whisk the raspberry puree into the cold gelato base. Strain again to make sure the gelato is silky smooth.Pour the raspberry gelato custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
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STORAGE: Transfer the raspberry gelato to an airtight container and freeze until firm, about two hours.Raspberry gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won’t be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
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SERVING: Always take raspberry gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
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MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
In this raspberry gelato, it’s crucial to source petals specifically sold as ‘edible’ or ‘food-grade’. Look for them at specialty food stores, order from online retailers specializing in culinary ingredients, or use petals from your own garden only if you are 100% certain they are organic and haven’t been sprayed with anything harmful.
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More Gelato Recipes
Browse through all my gelato recipes for inspiration! You’re sure to find a new favorite.
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