# Flavor Notes Canonical: https://brew.new/browse/templates/email/pt1_k97q05jqztn94c2c2qqmrbdf798bnv3d Brand: sobrinosgelato.com Category: welcome ![Preview of Flavor Notes](https://cdn.brew.new/email-preview-5giMhlMbNonmI3d00WumD-1785252640209.png) ## Email content Sobrinos Gelato — every flavor we makeLetter Two · From the counter Trust the strange scoop We make gelato in small batches in the back of the shop on Abeel Street. Some of it is exactly what you expect. Some of it makes people tilt their head at the case. Both kinds are made the same way, with the same milk and the same patience. Here is what is in the case this week, and why the odd ones are worth a spoon. The adventurous side Olive Oil A good green olive oil folded into the base, finished with a little flaky salt. It tastes like custard with a peppery edge at the end. This is the one we hand out most often on a spoon, because nobody believes it until they try it. Parmesan We steep real Parmigiano in the milk overnight, then strain it out. What is left is savory and nutty, closer to cheesecake than to a cheese plate. Order it after dinner, not before. Cherry Balsamic Cherries cooked down with aged balsamic until the syrup goes dark. The vinegar keeps the fruit from turning candy-sweet. It is the flavor grandparents and eight-year-olds agree on, which almost never happens. Fennel Blueberry Toasted fennel seed steeped into the base, blueberries swirled in at the end. The fennel is quiet. It mostly makes the berries taste more like berries. Line drawing of a row of ducks runningThe everyday side Vanilla and Dark Chocolate Chip The vanilla is made with whole beans, so it comes out speckled and a little yellow rather than white. The dark chocolate chip is a milk base with real chocolate shaved in, so the chips crack instead of going waxy. These two are always in the case. If someone in your group is not feeling brave, they are covered. And the sorbet Fruit, sugar, water. That is all. No milk and no cream, so the fruit has nowhere to hide. We buy what is good that week and churn it within a day or two. Right now that means whatever the farm stands are giving us, which changes on us constantly. Every sorbet we make is dairy free. Ask at the counter and we will tell you what came in this week. The whole list Flavors rotate as things come in. The menu is the honest version. See the menu Sobrinos Gelato logo Made for the kids, the grandparents, and everyone in between. Instagram 5 Abeel Street, Kingston MENU · ABOUT · INSTAGRAM 5 Abeel Street, Kingston, NY Unsubscribe [Open and remix this design](https://brew.new/browse/templates/email/pt1_k97q05jqztn94c2c2qqmrbdf798bnv3d) [Browse email designs](https://brew.new/browse/templates)