SORBETS

Our version of “pinecolada” (without alcohol).

• Pineapple pulp, grated coconut, dextrose, glucose syrup, stabilizer, emulsifier and filtered water.

An ice cream made with lemon, kiwi, cucumber and spirulina. A proposal for those who like to combine superfoods.

• Lemon juice, organic kiwi, cucumber, spirulina powder, dextrose, glucose syrup, stabilizer and filtered water.

A mix of strawberry, raspberry and blueberry that gives this ice cream an interesting balance between sweetness and acidity.

• Strawberry, raspberry, blueberry pulp, dextrose, glucose syrup, emulsifier and filtered water .

Fresh and aromatic ice cream made from the unmistakable Algarve orange.

• Orange juice, dextrose, glucose syrup, stabilizer and filtered water.

Flavor with an intense acidity that characterizes the lemon from the West Zone.

• Lemon juice, dextrose, glucose syrup, stabilizer and filtered water.

Best-seller in the summer for its intense flavor that combines the acidity of lemon with the aroma of basil.

• Lemon juice, fresh basil, dextrose, glucose syrup, stabilizer and filtered water.

An unmissable tropical flavor made with organic mango from the Malaga region.

• Mango pulp, dextrose, glucose syrup, stabilizers and filtered water.

The must-have flavor in ice cream parlors. Fresh, aromatic and delicious.
• Organic strawberry pulp ; organic sugars (cane sugar and dextrose); organic locust bean gum; organic agar agar; purified water.