Have you ever tasted something so good, that you thought you can never get enough of it? That is the feeling I got after my first bite of Savoy Sorbet. Angela, the owner of Savoy Sorbet, invited me to visit their kitchen in Irving, Texas to chat and see how their sorbet is made. I would be lying to you if I didn’t admit I have been eating it every day since.
Angela bought Savoy Sorbet from the original owners over a year ago. I love how Savoy played a role in her relationship (her husband wouldn’t stop talking about them and had her try their blueberry sage), so she was overjoyed to carry on the tradition of Savoy’s hand-crafted small batched sorbet. We saw her passion for the recipes and process as she talked with us. This is the type of small business we love to support.
Savoy makes their sorbet in small batches, using only a few ingredients. It takes 24 hours from when the ingredients are boiled until it comes through the machine frozen.
First, they boil all of the ingredients together in large pots.
Once the liquid cools, the place the pot in a large refrigerator overnight.
The girls write and place the labels on the pint by hand.
Lastly, all of the sorbets come through this machine one pint at a time.
All of the 17 flavors are dairy free, gluten free and made with all natural ingredients. Every flavor is made with alcohol, but the alcohol is cooked out leaving an incredible flavor.
I was able to try 9 of the 17 flavors:
Blueberry Sage, Chocolate Fix, Cinnamon Apple Brandy, Coconut, Ginger Lemongrass, Lavender, Moscow Mule, Red (raspberry and hibiscus), and Rosemary Rose
The delicious flavors I haven’t tried…yet.
Chamomile Orange, Clove, Co Co Mo, Fire & Ice, Mad Vanilla, Spearmint, Spiced Wine, and Triple Lemon
It sounds lame to say that I like all of the flavors, but I really did. To be honest, it is difficult to pick a favorite one. Savoy creates every flavor to be unique and have a distinctive taste. The floral/herbal element evens out the sweetness/tartness of the fruit flavors in every pint.
I am a sucker for creamy textures, so the coconut and chocolate were my favorite (if I had to pick).
Of the fruity flavors, Blueberry Sage, Lavender, and Cinnamon Apple Brandy are the current top contenders. I have loved curling up on the couch with a blanket, the Cinnamon Apple Brandy pint, and a spoon this week. It is the perfect fall flavor.
You can mix and match your favorite sorbets for a trio of flavor.
My new favorite way to have sorbet (besides right out of the pint with a spoon) is topped with champagne. This would make the perfect party cocktail. You just need a bottle of your favorite sparkling wine or champagne and your favorite flavor sorbet (I used Rosemary Rose). To make, add one scoop of the sorbet to your glass and pour the wine or champagne over. Top with raspberries.
Forget about flavorless, watered-down sorbet. Savoy Sorbet has a wide variety of flavor-packed pints that are made with natural ingredients and no stabilizers. They ship their pints anywhere in the United States. Locally, you can pick up a pint (or two, or three) at any Central Market in Texas. For DFW residents, check out Savoy’s website for other grocers that carry their sorbet.
Which flavor sounds the best to you? What would you do with your sorbet? Leave me a comment below!