fine food - Summer fruit sorbets
Written by Craig Butcher
A dairy-free and low-fat alternative to ice cream or gelato, a zesty sorbet makes the ideal dessert or refreshing palate-cleanser. Here are three must-try spots from around the world.
Sicily is the home of granita-style sorbets, so this venue from Sicilian-cuisine eaterie Boca di Lupo is the perfect spot for late-night blood-orange granita. Its gloriously crunchy texture and acidic cut-through will cleanse any well-worn palate at this Piccadilly Circus gelateria-cum-deli. Where else can you buy sorbet, truffles, and caviar?
Il Gelato di San Crispino
Legend has it that Marco Polo brought the first sorbet recipe back to Italy from China in the late 13th century. Whatever the truth, Rome’s searing heat calls for the world’s finest, here at Il Gelato di San Crispino. Try the black bilberry sorbet – a dark grape native to Italy’s higher peaks.
For a Lebanese slant on sorbet, this 65-year-old family enterprise can’t be beaten. A one-room shop open since 1949 in an obscure part of Beirut’s Achrafieh district, customers can revel in its simplicity and refreshingly limited menu. Expect flavours of rosewater, pistachios, apricot, and lemon for a highly perfumed sorbet.
Beirut. Mar Mitr Street, Achrafieh
What is sorbet?
Crucially, there is no dairy in a sorbet. Traditionally a frozen ice dessert with sweetened fruit juices, it can occasionally contain alcohol. In Italy its crunchier cousin is the granita but worldwide a great sorbet relies on the quality of the fresh fruit juices used to create its lusciously refreshing flavours.