Frosé Sorbet Gluten-Free was used to add depth

was used to add depth of flavor to desserts

Double Dough is the cookie dough ice cream to end all cookie dough ice creams

with room to spare

made with spirulina and juice from whole fruits and vegetables

Frosé Sorbet Gluten-Free was used to add depthThis sorbet tastes like some of the best fros weve ever had. Simple, bright, refreshingits exactly what you want on a hot day. We start with ros from Peregrine Ranch in Sonoma Valley. A fruity ros filled with notes of bright strawberry, subtle blackberry jam, and hints of lemon zest. Its got crisp acidity and a dry, refreshing finish. We amp up all these flavor notes with added pear and strawberry, plus watermelon essence and lemon juice. Its great