The best sorbet I’ve ever eaten comes from Berthillon, on the  Île Saint-Louis à Paris. Regrettably, I only ate one small cone on my trip there earlier this spring. What on earth was I thinking? Got framboise (raspberry) and loved every lick. Check out the lovely Anais Mero introducing Berthillon on this Geobeats video (can’t embed, sorry!). Her enthusiasm resonates. Really. You’ll want to click the link. I promise. AND browse the Geobeats website: manna for those afflicted with wanderlust. 

The second best sorbet comes from my humble kitchen: che bella sorpresa (what a beautiful surprise)! Ann brought over some Jersey peaches she picked up at the Farmer’s Market, and I had a perfectly ripe mango, so I pureed them, added a few teaspoons of a simple syrup, a bit of freshly squeezed lemon juice and a splash of limoncello. I had no idea what I was doing, didn’t measure anything, of course, and don’t even remember how many peaches there were. I just followed more or less what I remember Eric telling me to do. This technique typically fails when I try totally new things, but with super fresh fruit, what could go wrong? 

Ann says it’s delicious. So delicious in fact that she felt compelled to share with me what was remaining of her Guido Gobino chocolates.  Now that was una sorpresa ancora piu bella (an even more beautiful surprise).