Pinch me! Have a fresh lime gelato in St. Mark's Square without the hassle. Nothing like it!
An American, a Frenchman and a philosopher walk into a caf. What do they order? In 17th century Paris, the answer would have been gelato. Innovated at Paris' oldest continually operated caf, Caf Procope, gelato was the creation of Sicilian chef, Francesco Procopio dei Coltelli. His customers, which covered the spectrum of high society (including an American: Benjamin Franklin, a Frenchman: Napoleon Bonaparte, and a philosopher: Voltaire) were among the first in the world to sample gelato. The sweet icy treat was produced using an ice machine Coltelli's grandfather had developed in Italy, that he would go on to perfect in Paris.
Today, gelato is more closely associated with Italy than France. Amazingly, unlike every other country on earth, Italy produces more artisanal gelato than factory made (upwards of 55% is made on site within the gelateria where it will be sold). In Italy, by law, gelato must contain at least 3.5% butterfat. By comparison, ice cream in the USA must contain 10% butterfat. Herein lies the primary difference in flavour. The low fat content in gelato is offset by a higher sugar content, combined with natural fruit purees, which give the confection a bright, fruit forward flavour that is often more powerful than ice creams.
Celebrate gelato's rich history by brewing a cup of Lime Gelato fruit and herbal tea. A juicy blend of herbs and dried fruits, you're going to love this one as much as Voltaire when he wrote "Gelato is exquisite. What a pity it isn't illegal".
How to Brew
Apple, hibiscus, rosehip, lemon and lime pieces, peppermint and lime leaves, natural flavours
Hot Tea: Put 2 slightly heaping teaspoon of loose tea for each 7-9 oz (200-260 mL) of water in the teapot. Pour freshly boiled water over tea. Steep 5-10 minutes. Garnish and sweeten to taste. Iced Tea: Makes 1 litre: Put 12 slightly heaping teaspoons of loose tea into teapot. Pour 1.25 cups (315 mL) boiling water on tea. Steep 5 minutes. Quarter fill serving pitcher with cold water. Pour into pitcher straining tea. Add ice, top-up with cold water, garnish and sweeten to taste.