Sorbet Workshop

A focused two-hour session on making fruit sorbets, covering fruit preparation, sugar syrups, and texture.

Sorbet has fewer ingredients than gelato, which means technique matters more. This workshop covers how to prepare fruit purees, build a balanced syrup, and achieve a clean, scoopable texture without a dairy base.

You will make two sorbet flavours and leave with a tub of each. Suitable for anyone, including those avoiding dairy. All materials provided.