The process of making Ermie and Gertie’s Sorbets is similar to the Ice Cream except that no milk or cream is used in the manufacturing process.

The first part of the process is to take the fruit puree, add a measured quantity of water, stabiliser and raw cane sugar to achieve a 27% sugar level. A refractometer is used to ensure that the correct amount of sugar is added according to how ripe and/or sharp the fruit is. As sugar acts as an ‘anti freeze’ in a sorbet it is important to achieve the correct sugar level - if not, the sorbet will turn into a solid block of fruit ice!

Once the 27% sugar level has been achieved the fruit mix is poured into the Batch Freezer where it is frozen down to the desired consistency to become sorbet. The sorbet is then tasted to ensure it meets our quality standards and once approved is taken out of the Batch Freezer and put into a tub filler. As soon as the tubs have been filled, the lids are put on and the tubs are then quickly transferred to our freezer room where they are stored at below –18°C.