what is gelato & sorbet

Gelato (milk based) and sorbet (water based) are frozen desserts revered by Italians whose English translations literally mean “frozen” and “water ice”, respectively. There are three main differences between Italian gelato and sorbet when compared to American ice cream: (1) air content; (2) texture/taste; and, (3) butterfat content.

Air Content
Ice cream is manufactured using a high whipping speed resulting in a large content of air, in most cases up to 100%. This larger air content requires that ice cream be maintained at a low temperature so it does not collapse upon itself. Gelato and sorbet are made using a slow churning motion resulting in less than 30% air content which allows them to maintain their form at higher temperatures. The end result of less air content is more gelato and sorbet with every spoonful.

Texture/Taste
Because gelato and sorbet contain less air than ice cream the texture is denser and creamier. The resulting taste is more intense, real, and true to the intended flavor.

Butterfat Content
In order to be classified as “ice cream” in the United States the Food and Drug Administration requires a minimum of 10% butterfat. Most gelato flavors contain 4-8% butterfat whereas sorbet contains 0% butterfat due to its water base.

history of gelato & sorbet

Gelato can be traced back to the Dolomites, inhabiting the far northern regions of Italy. Traditionally made with cream, milk, eggs, sugar, and natural flavors, as well as compacted snow stored in cellars during the winter, gelato was a major source of income during the hot summer months as tourists traveled to the region. Seasonal tourism, and the fact that gelato was a dessert that only the rich could afford, caused many Dolomites to seasonally migrate to Austria, Germany, Switzerland, and France to sell their delicious dessert in wealthy communities. This gave rise to the dominance of gelato throughout the regions of northern Italy and neighboring countries.

Sorbet can be traced to the southern portion of Italy, predominantly Sicily, where it was called “Sorbetto.” Known today as sorbet, it is lower in fat and higher in sugar content than gelato. Like the Dolomites, these southern Italian artisans also found it necessary to seasonally migrate to the wealthy communities of neighboring countries to sell their decadent dessert.

Modern technology has changed the production methods for gelato and sorbet, however, the taste and experience remains like no other. The romance and mystique of these very special Italian frozen desserts lies in their history and culture. Close your eyes and let your imagination wander to the Alps of Italy as you enjoy one of the greatest tastes in the world.

tell us your favorite or unique flavor ideas!

We would like to hear from you! If you have a favorite flavor you would like to enjoy or have a unique flavor idea email it to us at info@mercatodelgelato.com. Let your imagination go wild!

pastries

We offer an assortment of desserts, cakes, pastries and other specialty items. Visit us and let our expert Mercato Associates take care of you.

espresso based hot and iced coffee drinks

Select one of our satisfying expertly crafted hot or cold espresso based coffee drinks to enjoy with your dessert … or create your own signature coffee drink, just tell us how you like it. We offer non-fat, whole, 2%, and soy milk.