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.