A brief history of sorbet
Sorbet predates ice cream by several centuries. The word derives from the Arabic sharbat — a chilled, sweetened fruit drink brought to Sicily and southern Italy during the Arab occupation of the island in the ninth and tenth centuries. From Sicily, the tradition spread northward through the Italian peninsula and eventually to France and the rest of Europe.
For much of its history, sorbet was considered the more refined option — served at aristocratic tables as a palate cleanser between courses, and as a dessert in its own right during summer months. Its simplicity — fruit, water, sweetener — was a virtue, not a limitation. The best sorbets were those made from the best fruit, and there was nowhere to hide a mediocre ingredient.
How Gelatone makes sorbet
The sorbet at Gelatone is made each morning using fruit sourced for that day's production. In summer, this means British soft fruits — strawberries, raspberries, blackcurrants, peaches, nectarines, and plums as the season progresses. In late autumn and winter, the supply shifts to Italian citrus: blood oranges from Sicily, lemons from the Amalfi Coast, mandarins from Calabria.
We add no stabilisers, no artificial flavourings, and no preservatives. The recipe is the simplest possible: a fruit base, a small amount of sugar calibrated to the natural sweetness of the fruit that day, and water. The churning process incorporates a small amount of air — less than commercial products — producing a texture that is dense and smooth without being icy.
The flavour is entirely determined by the fruit. On a day when the fruit is extraordinary, the sorbet is extraordinary. This variability — the fact that the product directly reflects the ingredient on any given day — is not a bug. It is the most honest thing about it.
Why London needs better sorbet
Most sorbet sold in London is made from frozen fruit purée with added flavouring and stabilisers. It is consistent, shelf-stable, and mediocre. The market for genuinely seasonal, genuinely artisanal sorbet — made fresh, from whole fruit, with no shortcuts — is almost entirely unserved in the city.
Gelatone is attempting to address this. Our sorbets are made for flavour first. They are available only in season. They are available only that day. And they are, in our estimation, the best sorbet currently available in central London. We are at 23 Rose Street, Covent Garden, WC2E 9EA.
Frequently asked questions
Where can I find the best sorbet in London?
Gelatone at 23 Rose Street, Covent Garden, makes seasonal sorbets from exceptional fruit, changed throughout the year according to what is at its best.
Is sorbet dairy-free?
Traditional sorbet contains no dairy — it is made from fruit, water, and sugar. Gelatone's sorbets are fully dairy-free and suitable for vegans.
What sorbet flavours does Gelatone offer?
Gelatone's sorbet selection changes seasonally. Summer typically brings soft fruits and stone fruits; winter features Sicilian blood orange, Amalfi lemon, and other citrus varieties.
How is sorbet different from ice cream?
Sorbet contains no dairy or eggs — it is made from fruit purée or juice, water, and sugar, churned to a smooth texture. The result is cleaner and more intensely fruity than dairy-based frozen desserts.
Is sorbet lower in calories than gelato?
Generally yes. Sorbet contains no fat and fewer calories than dairy gelato. However, Gelatone's sorbets prioritise flavour above nutritional positioning — they are made because they taste exceptional.