Italian sorbet - sorbetto - is a magical thing. Rich, creamy, vibrant, it's often mistaken for a dairy gelato. While apprenticing at a gelateria I discovered the secret, a really good sugar syrup with just a tiny bit of vegetable starch to give it body. That and some really ripe fruit is a no-fail combination. Once you've mastered the basics get crazy and explore the endless possibilities: chocolate, champagne, and avocado just to name a few. Unlike gelato, sorbetto does not contain any dairy or eggs so this is great for all the vegans out there looking to indulge!
There are many ways to make sorbet. This, by far, is the simplest.
The impossible chocolate dessert. It's vegan, it's sorbet and it's deeply satisfying in a way that only a chocoholic could understand.
A shot summer in the darkest days of winter, Winter Cherry Sorbet brings a bit of color into the dark fruitless days of cold and…