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Mashti Malone’s Rose Sorbet with Sour Cherry (Vegan, Gluten-Free, Soy-Free)

Editor's Note: Mashti Malone's Sorbets are made without dairy, but the ice creams do contain milk and cream.

Faith Kramer, Sugar Savvy – Some of the best things I ever put in my mouth were the ice creams and sorbets by Mashti Malone’s Exotic Ice Creams and Sorbets. I first swooned over this product at the 2006 Fancy Food Show. However, I didn’t want to make other people drool when the products weren’t available outside of the firm’s Los Angeles base.

But things have changed. I spotted the brand in my local Whole Foods and checked on the website. Mashti Malone’s all-natural, Persian-inspired products are now available a bit more widely at least on the West Coast of the U.S., and the company has mail order capability, so I thought it was okay to tell you about my favorite food I ingested at the show that year – Rose Sorbet with Sour Cherry.

The Rose Sorbet with Sour Cherry is a soft, pale mauve with a haunting floral perfume and taste. Thin strands of sour cherry (or faloudeh – shredded rice flour strands flavored with sour cherry) add an even more exotic note and a bit of drama and texture to the palate. While the sorbet is sweet it is not overly so, but the flavor and scent do make it an intense mouthful – I felt like I was eating frozen poetry.

In addition to the flavors above, Mashti Malone’s also offers Pomegranate Sorbet, Creamy Rosewater Ice Cream, Non-Dairy Rosewater Ice Cream, Orange Blossom Ice Cream, and Ginger Rosewater Ice Cream. The company is also planning to introduce a new flavor – Herbal Snow – soon.

I look forward to trying them all.

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About the photo: My cup of Rose Sorbet with Sour Cherry and Rosewater Saffron Ice Cream

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

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