A soft and sharp Sicilian lemon sorbet.
Can I eat this?
No hydrogenated fats, GMO, or artificial ingredients.
Danieli lemon sorbet contains the following allergens…
Please be advised that whilst we make every effort to control allergens, cross contamination may occur and traces of allergens may be present in all flavours.
make mine a double
We think lemon sorbet goes particularly well with…crema siciliana ice cream. An almost clashing contrast is not something we normally advise, but here it works in your favour. The cold clean sharpness of the lemon sorbet contrasts with the rich crema but the citrus theme ties it together.
I’ll try a triple
A triple scoop is an opportunity to create the perfect combo of flavours. Lemon sorbet is not easy to pair but why not keep it utterly Italian with a scoop of coffee ice cream and a scoop of hazelnut. The clean flavour of the lemon lifts the palate and brings the other flavours alive.
about lemon sorbet
Sorbetti were the first ices to be invented. They come under the category of water ices and are made by freezing and churning a simple syrup of water, fruit juice or puree, and sugar. Interestingly, not all early Italian sorbetti were dairy free. The distinction between sorbetti and gelati did not come about until much later.
Our sorbet are soft and smooth, with a creamy texture not unlike gelato. The texture is softer than gelato, but they are not ‘icy’ as you might imagine.
We make our lemon sorbet with the juice of Sicilian lemons. It is smooth, citrus sharp, and deliciously cold. If you prefer something colder, more icy, and lip puckeringly lemony, then keep an eye out for our lemon granita that we make in the warmer months.