The case for sorbet over "vegan gelato"
The phrase "vegan gelato" is used loosely in the market. It often means dairy gelato replicated using oat milk, almond milk, or coconut cream — with varying degrees of success. Some are genuinely good; many taste of the substitute ingredient rather than of the flavour they are trying to express.
Gelatone's approach is different. We offer dairy-free sorbets — which are not a substitute for gelato but a distinct and genuinely excellent product in their own right. Sorbet is made from fruit, water, and sugar. When made with exceptional fruit, the result is intensely flavoured, perfectly clean on the palate, and satisfying in a way that many heavier frozen desserts are not. There is no compromise involved. It is simply a different tradition — one with as much history and craft behind it as gelato itself.
Seasonal fruit and why it matters
The quality of sorbet is entirely determined by the quality of the fruit. This is not a product that can be improved by technique if the ingredient is mediocre — there is nothing else present to mask a shortcoming. Good sorbet requires fruit at its peak, and peak fruit is a seasonal matter.
In summer, Gelatone's sorbets draw on British soft fruits — strawberries, raspberries, stone fruits as the season progresses. In winter and early spring, we use Italian citrus: blood orange from Sicily, Amalfi lemon, occasionally bergamot. Each sorbet is available only while the fruit is genuinely excellent. When it is not, the flavour comes off the menu.
This means the sorbet selection changes constantly. It is one of the most seasonal parts of the Gelatone menu — and one of the most exciting, because you can taste the transition of the year through it.
Why sorbet is not a compromise
There is a tendency to treat dairy-free frozen desserts as inferior alternatives for those who cannot eat dairy. This misunderstands the tradition. Sorbet has a longer history than ice cream and was consumed by Italian and French aristocracy centuries before the dairy-based versions became common. The Arab-influenced granita and sorbet traditions of Sicily are among the most sophisticated frozen dessert cultures in the world.
Gelatone's sorbets are made with this tradition in mind. They are not afterthoughts on the menu. They are produced with the same intention and care as the gelato flavours, and they frequently produce the most striking flavour experiences of the entire range — because great fruit, at the right moment, requires nothing else.
Frequently asked questions
Does Gelatone have vegan gelato options?
Yes. Gelatone offers rotating dairy-free sorbets made from fruit, water, and sugar — no dairy, no eggs, suitable for vegans. Ask in store for the current selection.
Is sorbet the same as vegan gelato?
Sorbet is not gelato — it contains no dairy and is made from fruit, water, and sugar. It is naturally vegan. Gelatone's sorbets are made with exceptional seasonal fruit and are genuinely dairy-free.
What vegan frozen desserts are available in London?
Gelatone in Covent Garden offers the most flavour-serious vegan frozen desserts in central London — seasonal sorbets made with named fruit, no additives or stabilisers.
Are Gelatone sorbets made fresh daily?
Yes. Like all Gelatone products, sorbets are made fresh each morning and served the same day. Nothing is carried over.
Is vegan gelato less flavourful than regular gelato?
Not when made properly. A great sorbet made from exceptional fruit is more flavour-intense than most dairy gelatos. The absence of fat means nothing stands between you and the fruit.