sorbet flavors — il laboratorio del gelato (2024)

WHAT IS SORBET?

sorbet, sorbetto, fruit ice….. all suggest a (typically) non-dairy, usually fruit-based, frozen concoction. it may seem odd that we use the French word, sorbet, but it’s simply because that word has made its way into the American chef’s lexicon more than the others. our sorbets are mostly made with fresh fruit (there are a few outliers, where fresh fruit isn’t available), cane sugar and a minimal amount of water. that’s it. we use no stabilizers, egg whites, nor ‘other’ sugars. the result - a purity of flavor that tastes precisely, remarkably, like the frozen equivalent of the fruit itself. with this method textures can vary. ‘wet’ flavors - like most citrus, melons, and apples - can result in an icier consistency, whereas ‘pulpier’ fruits - think mango, pineapple, raspberry - can be smooth as silk. ecco! - we have SORBETTO! oops, SORBET!

our sorbet flavors are categorized below. for a full list of sorbet flavors, click HERE.