14 oz. sugar
2 Limoni di Sorrento (lemons)
1 Arancia Rossa di Sicilia (blood red orange)
10 oz. dark chocolate
7 oz. mixed candied fruit zest
How to make the Gelato al Bergamotto:
Macerate for one hour the lemon and orange zest, the sugar, and the juice of 1 lemon in 4 cups of water. Then add a few drops of Bergamot flavoring. Pour the mixture into the ice cream maker.
While the mixture is freezing, cut the candied fruit into strips. Melt the chocolate in a double boiler. Dip the fruit into the chocolate and place on a waxed piece of paper. Harden the chocolate fruits in the fridge.
Serve the ice cream garnished with the chocolate-dipped candied fruit.
Regional Recipe from Sicily