Ice cream and sorbets
Ice cream or sorbet: what is the difference?
Although they are often grouped under the same name, ice cream and sorbet are not exactly the same product. The main difference lies in the ingredients used and their composition.
Ice cream is made from a base that includes milk or plant-based alternatives, and may contain natural fats that give it a creamier, smoother texture. This composition results in a rounded, balanced flavour, ideal for creamier, dairy-style preparations.
Sorbet, on the other hand, contains no milk or added fats. It is made mainly with fruit, water and a small amount of natural thickener.
In our case, we use carob bean gum, an ingredient of natural origin extracted from the seeds of the carob tree, which is very common in the Balearic Islands.
Carob bean gum is key to achieving a smooth, creamy texture, and also provides natural stability without the need for artificial additives. That is why it is a perfect ally for making handmade, healthy, top-quality ice creams and sorbets.
The glycaemic index: a key difference
Both industrial ice creams and sorbets tend to have a high glycaemic index (roughly between 60 and 80), due to the use of refined sugars, syrups and additives, which can cause rapid rises in blood sugar.
In our case, both the ice creams and the sorbets are made with a specific formulation to achieve a low glycaemic index, roughly between 20 and 35.
Our commitment: more conscious ice creams and sorbets
We have chosen a different way of making ice cream and sorbets, where the priority is health without giving up flavour. We work so that the sweetness comes mainly from the fruit and not from sugar, respecting the product, the body and nature.
This is our way of offering pleasure, balance and quality in every spoonful.