This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.
This post contains affiliate links. Full disclosure is at the bottom of the article.
I am mildly obsessed with the combination of raspberry and rose water. This is a surprise because I’ve hated it for the longest time. Rose is a strong flavor that can easily taste “soapy” if too much of it is added to a dessert. Yet, raspberry and rose is a classic flavor combination in French pastry: you’ll find it in macarons, refined cakes, choux and éclairs, and more.
As ubiquitous as this flavor combination is in the world of French pastry, I’d been disappointed by every bite of every raspberry-rose dessert I’d had. Yet the combination kept me interested, mostly because both ingredients opened doors for such prettily decorated desserts. The only treat that kept my hopes alive was Pierre Hermé’s Ispahan macaron, which combines raspberry and rose with lychee. This made me conclude that the combination needed to work on the sweeter side of things.
Pierre Hermé’s Iconic Ispahan Macaron (Photo: Pierre Hermé)
I started playing with raspberry and rose fairly recently, using both rose water and dried rose petals in desserts. I’ve found that the line is indeed fine when using rose water: a teaspoon too much, and the dessert may smell and taste like perfume. But if you get the balance exactly right, the result is surprising and memorable. Rose seems to enhance the flavor of raspberries, making them taste more complex and luxurious.
This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way. The gelato doesn’t bear the aroma of rose. Still, when you have a spoonful, you taste that extra flavor dimension that distinguishes the frozen treat from regular raspberry gelato or sorbet.
This Raspberry Rose Gelato is made using my Sicilian-Style Gelato Base, which produces an incredibly silky texture and uses just one egg yolk, resulting in a leaner treat that tastes every bit as luscious as its egg yolk-based counterpart.
I tend to be conservative regarding how much rose water I like to use in recipes. If you love the rose flavor, feel free to play around with the quantities. Start from the amount I’m using in the recipe, then taste the raspberry rose gelato mixture before churning it. It should taste exactly how you want the final result to taste. Add more rose water, 1 tsp (5 ml) at a time, until you reach a level of rose flavor that pleases you.
Simply omit rose water and petals from this recipe and produce an extraordinary Raspberry Gelato.
Or, replace rose water and rose petals with either of the following suggestions:
You can make this raspberry rose gelato using either fresh or frozen raspberries. Both will produce an equally delicious frozen treat!
Always bring gelato back to room temperature 15 to 20 minutes before serving. One of the defining factors of gelato is that it is kept and served at a warmer temperature than ice cream. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes gelato much easier to scoop and serve.
Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful 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. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.
This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!
Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
Author: Marie Asselin
Excited to try this Raspberry Rose Gelato recipe! The blend of fresh raspberries and subtle rose flavor sounds heavenly. Looking forward to a sweet treat here at restaurants in charlottetown pei.
This gelato recipe offer a truly elegant flavor profile. I’m sure you’ll be enjoying it!
Thank you for being our culinary guide through your fantastic food blog. Your vivid descriptions and enticing photos make each dish come alive. Excited to follow your recommendations and savour the flavours!
Thanks for the kind note!
I am absolutely in love with this recipe. Upon return from our trip to Rome last summer, I began making gelato at home. It is a wonderful treat! But this recipe, with the Sicilian style base and the raspberry rose coulis is about the most elegant gelato I have ever had. So smooth, creamy and decadent! At first, I was concerned that the amount of rosewater called for would be too much, and leave the gelato tasting soapy. However, it was perfect! Thank you for the recipe and helpful accompanying videos.
Heartfelt thank you for your kind note Susan. I’m happy you enjoyed the gelato! I agree that rose water can quickly be “too much,” but I, too, find it’s just perfect in this frozen treat!
Loved this gelato – we’ve just made the dairy-free version with oat-milk and it was a hit!
Thanks for sharing this mouthwatering recipe! This Raspberry Rose Gelato sounds delightful! I love how you’ve balanced the raspberry and rose flavours to create an elegant and refreshing frozen treat. I can’t wait to try making it using your helpful tips!
Raspberry and rose taste very sophisticated together indeed. Happy you enjoyed the gelato!
My wife loved this gelato, she says it’s her new favorite!!
That’s great to hear! Thanks for sharing, Dennis.
I have never made a gelato recipe before, so decided to make this. Super delicious! My kids loved it!
Happy to read that, thank you Ann!
The combination of tart raspberries and delicate rose flavors created a truly exquisite dessert experience. I really loved it, it was refreshing and a sophisticated dessert!
Thanks for the feedback Sophie!
I love rose flavor so I added almost double of what the recipe called for and it was perfect for me, but may be too much for someone not used to it. The flavor combo was great!
The rose flavor must have been more pronounced with double the quantity of rose water, but I bet it was lovely. When you love the flavor of rose, you can go all out with it!
I also wasn’t sure how much rose flavor I would like, so I used half of what the recipe suggested at first, but then ending up using the full amount and it was perfect.
That’s great to hear! Rose water seems intense when you smell it, but it mellows out in a recipe, especially when combined with raspberries. The combination is subtle but floral, so lovely!