Fruits
Raspberry in gelato
Raspberry (Rubus idaeus) is a low-sugar, high-acid, aromatic red berry used as the flavor and color base for sorbets and fruit gelati. Its modest solids and predominantly glucose-fructose sugar profile make it a light, tart contributor to the mix.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 14% |
| Water | 86% |
| Sugars | 5% |
| Fat | 0.7% |
| MSNF | 0% |
| Protein | 1.2% |
| POD (sweetening power) | 6.2 |
| PAC (anti-freezing power) | 9.2 |
Typical use: 25-40% fruit in a raspberry sorbet; 15-30% in a dairy-based raspberry gelato.
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Open the balancerHow to use it in gelato
Raspberry is a low-solids fruit (about 14% total solids) that dilutes the mix, so recipes usually compensate with added sugars and stabilizer. Its sugars are almost entirely glucose and fructose in roughly equal parts, giving a high anti-freezing power relative to its sweetness: per gram of fruit sugar the PAC runs near 1.85 versus sucrose's 1.0, so raspberry lowers the freezing point and softens the scoop more than its POD (about 6.2 per 100 g) suggests. Its natural acidity (pH ~3.2-3.6) brightens flavor but can curdle a dairy base, so it is often used in water-based sorbet or added late to a milk gelato. Pass the puree through a sieve to remove the hard seeds. Because solids are low, blend with a higher-solids fruit or add dextrose and a touch of inulin/fiber to rebuild body without over-sweetening.
Origin & background
Raspberry is the aggregate fruit of Rubus idaeus, a bramble native to Europe and northern Asia, each berry formed from dozens of tiny drupelets clustered around a hollow core. Its cultivation in Europe is documented at least as far back as the 4th-century writings of the Roman agriculturist Palladius, and archaeobotanical raspberry seeds have been recovered from Roman-era sites in Britain. Today it is grown commercially across temperate zones, with Russia, Mexico, Serbia and Poland among the leading producers.
Frequently asked questions
Sources
- USDA FoodData Central, Raspberries, raw (FDC/SR Legacy ID 167755): https://fdc.nal.usda.gov/
- https://www.nutritionvalue.org/Raspberries%2C_raw_nutritional_value.html (USDA SR mirror: water 85.75, sugars 4.42, fructose 2.35, glucose 1.86, sucrose 0.20, protein 1.20, fat 0.65 per 100g)
- Aprifel (French interprofessional fruit & vegetable nutrition database, Ciqual-based), Raspberry sheet: https://www.aprifel.com/en/nutritional-sheet/rapsberry/ (water 86.80, fructose 2.80, glucose 2.10, sucrose 0.50, protein 1.19, fat 0.80 per 100g)