Rosehip & Hibiscus (Deluxe)¶
If you’re looking for a refreshing, floral treat that skips the heavy cream and sugar, this Rosehip & Hibiscus Gelato is for you.
By combining a concentrated cold-brew tea base with technical ingredients like inulin and xanthan gum, you get a texture like store-bought, without the high fat content.
🌿 Vegan & Dairy-free
You can of course try this with any other type of tea you like, adapt the number of tea bags depending on its intensity.
Sober Recipe
If you prefer a non-alcoholic version, simply swap the Grappa for an extra 8g of Vegetable Glycerin (VG) to maintain that soft consistency.
Spin on “Sorbet”, scrape down, and re-mix.
Rating: 😋🌹🍵 (untested)
Why These Ingredients Work
The combination of Waxy Maize Starch and Xanthan Gum provides a thick & velvety body, while Glycerin and a touch of Grappa lower the freezing point to keep the gelato soft and scoopable.
By using a blend of Erythritol, Xylitol, and Inulin, you get a balanced & low-glycemic sweetness.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Prep
- 575ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈2 cups + 3 fl oz) • alternative: any other preferred milk (~2% fat) ℹ️
- 2 bags Tea (Rosehip & Hibiscus) ℹ️
Wet
- 17g Glycerin (E422, VG) [hd-line]↗ (≈1 tbsp + ½ tsp) ℹ️
- 10g Grappa 40 vol% [Sibona] (≈2 tsp) • alternative: 8g (additional) VG for a sober recipe ℹ️
Dry
- 45g SweEX (Erythritol + Xylitol 3:2)↗ (≈3 tbsp) • alternative: 60g allulose or dextrose ℹ️
- 15g Inulin [Vit4ever]↗ (≈1 tbsp) • Sweetness = 8%; GI ~= 0 ℹ️
- 15g Waxy Maize Starch (E1442) [Ultratex]↗ (≈1 tbsp) • dissolves easily; use 1-5% ℹ️
- 1g Citric Acid (≈¼ tsp) • 0.5–1g ≈ 15ml lemon juice ℹ️
- 1g Xanthan gum (E415, XG)↗ (≈¼ tsp) • 1tsp ≈ 2.8g ℹ️
Adjust sweetness
- ≈1 drops Flavor drops “Natural” (stevia) [Nick’s] • to taste • unflavored ℹ️
DIRECTIONS¶
- Steep the tea in the milk, for a few hours or over night in the fridge.
- Add "wet" ingredients and the tea to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients and stir with a spoon.
- For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
- Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 681 |
| 🔥 Energy (kcal) | 60.2 | 204.7 | 410.1 |
| 🫒 Fat (g) | 1.4 | 4.6 | 9.2 |
| 🍞 Carbohydrates (g) | 14.4 | 48.9 | 98.0 |
| 🍬 Sugars (g) | 0.2 | 0.7 | 1.3 |
| 💪 Protein (g) | 2.6 | 8.7 | 17.4 |
| 🧂 Salt (g) | 0.1 | 0.3 | 0.6 |