Our third major dessert (after our gelatos and ice creams) is our group of sorbets.

A proper sorbet (like ours!) is very simple: fruit, water, and sugar.

The chemistry is very delicate, however: every fruit has a different balance of water, sugars, and solids.

Fresh strawberries, for example, are 4.9% sugar. Lemons are 2.4%. Mangos are 14.8%

To get the correct percentage of sugar in your sorbet, you need to add a mixture of sugar and water to bring the freezing point to the correct tempurature, in order to get the consistency smooth and creamy at 3 degrees fahrenheit. This takes practice (or a good recipe, which works until you get a new fruit you've never tried before--that's when a little research and some math come into play).

If you want to get fancy (and sometimes we do) you can then add herbs, such as basil with pineapple, mint with strawberry, cilantro with mango, or whatever you want to concoct!

Our sorbets must be made fresh essentially every day, as they keep their texture for only about 36-48 hours. We make small batches, so the particular sorbets in the case will be changing fairly constantly. We're sure, though, that there will always be something that you'll love. Get it before it's gone!

On a typical day, we'll offer around 8 gelatos, 7 ice creams, and 3 sorbets.

And yes, we take custom requests and suggestions. In fact, we'll even host contests from time to time for developing (and naming) new flavors of gelato, ice cream, and sorbet! Get your thinking caps on. You could be the inventor of the next biggest hit!

And of course, you'll get to watch us make our sorbets (and everything else) fresh every day.