Here at P-Mag, we’re big on trying products and reviewing them for all of your benefit. Similarly, I’m big on eating things. Thus, this variation on We Try It! is called I Eat It!, and this week I ate the hell out of some sorbet. For, you know… for science. And for all of you. You’re welcome.
I make no secret of my ongoing love affair with dessert, you guys. If I could find a way to subsist on frozen yogurt alone, I’d do it. I never met a pie I didn’t like. Dessert and I are like Rodgers and Hammerstein, like Jagger/Richards, like PB&J but MORE DELICIOUS.
What I’m trying to say here is that dessert is a topic I take seriously. And with that in mind, let me say that HOLY MOTHER OF SWEET DELICIOUS GOD IS THIS SORBET GOOD.
I love sorbet, but sorbet done wrong is an unholy abomination. Too sweet, not sweet enough, too mushy, too hard… these are all things that incite my righteous dessert rage. This sorbet is none of those things. It ACTUALLY TASTES LIKE THE FRUIT ON ITS LABEL, and not a chemical imitation thereof. It is sweet, but not too sweet. Its texture strikes a perfect balance between solidity and eatability: eminently scoopable, but never mushy. This sorbet is magic, y’all.
Grade: N (N = NOMNOMNOM; M = Meh; G = Get that away from my mouth)
Next time on I Eat It: I venture into the shadowy underworld of gluten-free desserts. Stay tuned!