First & foremost, for the uninitiated: what is a sorbet?
It contains no dairy milk & no cream.
Our two sorbet pints: Alphonso Mango & Island Coconut.
a well made sorbet should be as smooth & luscious
in texture as gelato.
Consumers often think the term 'sorbet' is synonymous with a more icy dessert, compared to the familiar, distinctly creamy, ice cream or gelato.
They usually expect a texture similar to frozen slushies, or 'granita' – an Italian frozen dessert – and erroneously use the terms interchangeably.
Image of granita from The Kitchn.
However, unlike sorbets, which are churned into smoothness in a gelato machine, granita is scraped repeatedly during the freezing process, transforming their structure into icy flakes – something that should not be found in a well made sorbet.
You might also have had sorbets with a crunchier, icy texture that's similar to a granita.
This tends to happen when there is too much water content in the sorbet, usually a result of cost-cutting measures.
For both of our sorbet pints, we use 100%, pure fruit puree, & coconut milk, with absolutely no artificial flavourings added. What you’re getting is pure, unadulterated ingredients that is processed with great attention & care.
We weren't kidding when we say our dreamy duo are two of life's little miracles:
unbelievably creamy, dairy-free & gluten-free.