Cross-posted from the blog Every Food Fits.
People can’t get enough of the pineapple/basil sorbet? I thought that Cristian Velasco, co-owner of Boccato Gelato in Clarendon, was pulling my leg. “It’s insanely good! It explodes with a pineapple flavor.”
Sitting on a bench outside of 2719 Wilson Blvd., traffic flying by, Velasco animatedly rattled off other flavor combinations. “Elvis Pelvis gelato is made with peanut butter and bananas. A little raspberry sauce on top makes it taste like a peanut butter and jelly sandwich.” Minty Girl Scout gelato is made with Thin Mint cookies. And Boccato’s most thrilling flavor of all, XXX, is an almost “sexual experience” with five kinds of chocolate, almonds and nougat.
It sounds sinful – for more than a couple of reasons – but many of Velasco’s products, the sorbet in particular, are fat-free. His gelato is made with milk and other fresh ingredients, such as chocolate and fruit. The sorbet is made with water, fresh fruit and fruit pulp. For the health benefits associated with antioxidants, Velasco is using more fruits like pomegranate and will soon introduce acai berry.
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