Evolution played a cruel trick on me by giving me a sweet tooth and then robbing me of the ability to digest lactose – a common component of milk. As a result I look longingly at ice-creams and then have to console myself with a chocolate souffle or two. But no more. Human ingenuity trumps nature again. A sorbet company based in the San Francisco Bay Area makes sorbets that are as creamy textured as ice creams, and have purer flavors to boot. Various organizations that give out awards to geniuses and what not, please take note.
The ingredients are high-quality and fresh, largely bought from local farmer’s markets, which is reflected in the clean flavors of their sorbets. It is also reflected in the sometimes unusual flavors, such as Anaheim Chile and Beet Lemon. They didn’t have Chile or Beet this weekend at our local farmer’s market. But they did have Sweet Potato and Coconut, which was intensely coconut-ty and sweet potato-ey. No fillers, just the taste ma’am. Peanut butter and caramel had that fresh roasted peanut flavor and was mercifully not cloyingly sweet. Hazelnut and Blanxart cocoa sorbet was just heavenly. As each little spoonful melted on my tongue, the perfume of hazelnuts and the lush flavor of cocoa made me want to go back and get a few gallons of the stuff for the week. Good sense prevailed as usual. I shall instead spend this week in anticipation of next week’s farmer’s market and a new set of wonderful tastes.
A note on the texture of these sorbets: I had expected hazelnuts to impart a slightly gritty texture to the sorbet, but it was as smooth as a gelato or ice cream. (Perhaps a Pacojet is involved in the process.)