Real Sorbet

the scoop behind the scoop


Twitter feed

Find us on...

Posts we like

More liked posts

Sweet Lime, aka Citrus Limetta, Moosambi, Limu Shirin and a variety of other names is a species of citrus that is native to South Asia, South East Asia, the Mediterranean, but is also grown around the world and even in our own South Florida! It tastes more like a mild orange than a lime despite its yellow-green appearance, and its edible fruit is packed with Vitamin C. We first heard of Sweet Lime watching Wes Anderson’s The Darjeeling Limited which features the fruit in its popular drink form, Mosambi (sweet lime) juice. The little glasses of juice looked so refreshing on film that we were very excited to test out the fruit for sorbet! Look out for our small-batch of deliciously delicate Sweet Lime sorbet this coming weekend at Fairchild’s Ramble Festival, 11/9 - 11/11!

Rainy Thursday. Built displays for mini cones for an upcoming event! What new flavor do you think will go in them?!

Save the Date! Real Sorbet will be showcasing our Wedding Sorbet packages on Thursday 10/11 from 5pm - 9pm at Fairchild Tropical Gardens’ “A Garden Wedding Experience” event. If you’re getting married or know someone who is - get your tickets in advance at ! There will be a variety of vendors, caterers, a fashion show, and who doesn’t want to spend an evening at the beautiful Gardens!!

Park(ing) Day 2012

PARK(ing) Day is an annual worldwide event where artists, designers and citizens transform metered parking spots into temporary public parks. Check out more about the worldwide annual event at

Real Sorbet will be at the Cadence Park(ing) Spot at the corner of Andrews Ave & NW 5th Street from 10am - 4pm this Friday 9/21!

Lemon Zest named one of Pantone’s Spring 2013 colors! Coming later this week… a sweet and citrus favorite from last year!

"Dressed to Drink" !

Check out these deliciously chic pairings of street fashion and cocktails from the blog Hippanonymous! Some colorful inspiration for Labor Day Weekend festivities?!

Dial F for Fruit

Not sure whether it’s the mashed potatoes modeling as ice cream, the color filters, or sinister lighting that makes these photos from a 1967 cookbook, so good with FRUIT, look like late era Hitchcock stills! What do you think Sir Alfred would have called a fruit themed thriller?

Real Sorbet is nominated for an American Made Award presented by Martha Stewart! Check out the link to our page :)

Check out this easy DIY summer face mask that will hydrate and battle blemishes! Feed your skin some oatmeal, honey, yogurt and summer strawberries :)

End of Summer (food) Nostalgia.

Even now living in the land of endless summer and being long graduated from school, I still get those August butterflies I got as a kid when I knew school was starting soon and that I needed to savor every last warm evening. One of my favorite things when I visited my grandparents in Ohio during the Summer was to go to the local ice cream place - Penguin Palace - each night after dinner. It is one of those places that has so many imagined flavor combinations illustrated and pasted all over the windows, where families and kids formed lines like giant caterpillars to order at the outdoor counters, and you would hope to get a seat at one of the coveted picnic tables to finally enjoy your dessert. Being a little kid visiting from NYC, I don’t know it is was the fact that I allowed on those trips to jump in the car barefoot or in my pajamas or all the different ice cream options or the crowds of delighted ice cream eating people that made for such happy times.

In honor of those late Summer flavor memories, I think tomorrow we’ve got to make a batch of some deliciously nostalgic Chocolate Peanut Buttercup Sorbet (with homemade chocolate peanut buttercups of course)!

Photo of Penguin Palace, Toledo Ohio courtesy of

The scoop behind the scoop!

With a new website comes a new Real Sorbet Tumblr! Look forward to fun posts about flavors, farms, fruit, and anything else that inspires Tessa and Nick to make their delicious Real Sorbet!

New Website! New Features!

Limited Edition Holiday Flavors! Order your pints to enjoy at home for the holidays by emailing  !!

Flavor Memories and Jakfruit

Three and a half years ago, my friend, Patricia , and I decided to go to Uganda to visit our friend Erin who was in the Peace Corps working in Eastern Uganda. In a ten day whirlwind trip, we traveled from the Eastern border to the Western border, we saw the source of the Nile River, and we even stood on the Equator. I was so happy to see Erin, one of my dearest friends from high school, who was in the middle of a three year stay in East Africa. She introduced Patricia and I to members of her community, to foods and customs unique to her region. Traveling to a place that is new and different from where you call home is visceral - smells, sounds, touch, tastes all become more vivid and heightened while you experience them. Some smells and tastes we wanted to forget - like diesel fumes (most vehicles there run on it). But one taste that for the past three and half years I could not forget and didn’t want to forget was that of the jakfruit. Erin suggested we buy some pre-cut jakfruit from a grocers in the capital of Kampala. I had never tasted a fruit that basically tasted like every delicious candy I had ever eaten. A combination of peach, banana, watermelon Starburstingly delicious. Patricia and I returned to NYC where we lived and any time someone asked me about my trip to Uganda I talked about jakfruit. Other than my friends who are Jamaican, who ate jakfruit growing up in Jamaica where it grows, no one I knew had ever even heard of the fruit, which is actually the world largest tree growing fruit and grows in parts of the Caribbean, Asia, South America, and Africa. I found it available in cans at a Vietnamese store, but I was hesitant to delve into a canned version of it. I didn’t want to ruin my flavor memory.

Now living in Miami, which has a climate that combines all the regions in which jakfruit grows, I was beyond excited to find out that jakfruit was not only available but that we could get enough to make sorbet. We were able to get over 80lbs of jakfruit from Three Sisters Farm in Homestead, FL. I was slightly intimidated - the first of the four jakfruits I needed to break down weighed about 35lbs. I had been warned of sticky sap that will only come off with oil. The exterior of the fruit was sharp and spiny like a reptile. And the fruit was gigantic! Convincing myself I was a master fruit butcher, I finally cut into it. Once I was able to figure out how the jakfruit is structured - a large spine-like core surrounded by pockets of fruit, I started systematically pulling out the yellow pods of fruit and extracting the brown edible seeds (they can be boiled or baked). I made my way through the breaking down process of the four jakfruit, and save for some annoying stinging sap that I been warned about, the delicious fruit taste filled me with fond memories of my travels, conversations, and laughs, and with excitement about making a jakfruit sorbet!

FIU South Campus Farmers Market

Every Wednesday from 12-3 behind the library

Real Sorbet, Paper Books,  Summer Rolls, Organic Produce, Indonesian Fare, Organic Baked Goods, and much much much more (:

Loading posts...