Frequently Asked Questions
Gelato is is Italian word for ice cream.
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Sorbetto is water based, Gelato is dairy based ice cream.
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There are four distinctive differences. Gelato is made with less butterfat aproximately 4% compared to 14-18% for American ice cream. Sorbetto conains 0-0.25%. Gelato is made with 35-50% overrun as compared to 80-100% for American ice cream, and 200% for soft serve ice cream. This means less air is incorporated into the ice cream during the freezing process making it denser. Fresh whole fruits and nuts are pureed for the freshest of flavors creating the need to use less sugar. Serving gelato and sorbetto at a warmer temperature than american ice cream enhances the intense natural flavors of the gelato.
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Calories differ in Gelato and sorbetto depending on the flavor. A general rule is that Gelato has about 100 caleries less than traditional American ice cream for every 4oz serving. Sorbetto has virtually no fat. Our low fat and low calorie flavors are made with Splenda. Nut flavors will increase the fat content.
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When you take gelato home and put it in your freezer, it will become very hard because home freezers are at a lower temperature. For best results the gelato or sorbetto will need to be put in the refrigerator about 30 min-2hrs before serving, depending on the size of container.
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