Rose Di Verona Gelato


I crave gelato every time I visit Italy.

Last summer, I realized my favorite gelato combination is chocolate and hazelnut….When I returned home, realizing I have a tea with those flavors…“Rose di Verona Gelato” was born!  Thank you to my cousin Guilio, who drove us around for miles and hours—in true Italian style—to find us “…the BEST GELATO in Verazze!!”   

One taste of my Rose Di Verona Gelato and you will be transported to Italy. Tanti Baci xxx


Lisa’s Rose Di Verona Gelato

3 cups of Organic half cream and half milk (half and half)
3 tsp. Rose Di Verona
4 free-range egg yolks
1/2 cup organic cane sugar

Per 4 oz. Serving: 416 calories; 28.8 g fat; 33 g carbohydrates; 7.9 g protein; 296 mg cholesterol; 81 mg sodium

How to make Lisa’s Rose Di Verona Gelato

Warm 3 cups cream/half and half over low heat in heavy saucepan.

Sprinkle 3 to 4 tsp. tea leaves over top, allow to come to a bubbling simmer and remove from heat.

Steep 5 minutes and strain into glass measure.

In mixing bowl beat together 4 egg yolks and sugar. Beat until pale light yellow, and sugar granules are gone. It will thickly fall in ribbons from the beaters and almost double in volume.

Slowly add the tea milk infusion to the egg mixture, beating gently on low.

Increase to medium until all sugar and milk is fully incorporated.

Return to clean heavy saucepan over medium-low heat. With a wooden spoon, stir gently until mixture thickens slightly and coats the spoon. Draw your finger across the back of the spoon and it should leave a trail when ready. Pull from heat- do not allow to over heat- it will curled the eggs.

Strain into clean bowl or glass measure, cover with cling film and refrigerate until cool, or overnight.

Freeze in ice cream maker according to manufacturers direction. Garnish with chocolate shavings and organic sugared rose petals for an extra special touch. Delicious paired with dark chocolate gelato. Ciao!


Remember…gelato is typically served in tiny ice cream cones, as small servings, and best eaten while strolling the sunny shores of the Mediterranean…or your own back yard! 

Rose di Verona™

With dark chocolate embraces and exotic blood orange kisses, Rose di Verona™ swells with passion. Star-crossed lovers come together beautifully, joined by fragrant whispers of dried roses, and hazelnuts. It’s a lush, delicate blend inspired by one of Italy’s most romantic cities—after all, Verona is where Romeo poured out his heart to Juliet. If you can’t find a balcony of your own, curl up in your favorite chair with a cup of Rose di Verona™ and prepare to be swept off your feet.

Lisa’s Original Ascot™ Pimm’s Cup


Host your own Kentucky Derby party this weekend, with this twist on the traditional English summer “Pimm’s cup”!  An afternoon of Ascot and Pimm’s inspired this blend, but for a non-alcoholic “mocktail” I substitute Pimm’s No. 1 for Elderflower Cordial—another refreshing British favorite! Either way, you’ll love this nod to British garden parties … no hat required. Cheers!

You will need oranges and an assortment of strawberries, berries, cucumber or melon.


To make the Ascot iced tea

In a one quart pitcher:

Measure 1/3 cup organic pure cane sugar into pitcher.

Place 4 TBS. Ascot tea in filter, place in pitcher.

Fill with boiling water; Steep 5 minutes.

Remove tea in filter, and stir in sugar.

Chill, or pour over ice.


To make the Pimm’s cup

Layer a silver cup or tall glass with ice, strawberries, orange slices, melon or cucumber wedges.

1. Quarter organic oranges

2. Pour in 1 shot Pimm’s No. 1

3. Fill to the top with the Chilled Ascot Tea

4. Squeeze the quartered orange juice on top and place the wedge into the drink. Stir and garnish with a strawberry & orange slice on rim of glass and a sprig of fresh mint.