Speckled with fruit, capturing the rich colour and zingy taste of fresh raspberries. Gold medal winner.
The intense refreshing flavour of the tropics.
A balanced combination of sweet tragana with morello cherries.
The classic sorbet with a deep and powerful flavour.
Golden alphonso mangoes from southern India – the king of mangoes from the most favoured growing region.
Lime Daiquiri exactly the same ingredients as the classic Cuban cocktail.
Starting with water direct from the Rookbeare spring, we make a syrup by adding unrefined cane sugar and citrus pectin.
This is frozen in small batches with lots of fruit and a little lemon juice. Nothing else is added – All you can taste is the fruit.
This luxurious cocktail was invented in Venice in 1934 and consists of Prosecco and peach purée. Our version is a new twist on an old favourite.
500ml Rookbeare Farm Passionfruit Sorbet
A bottle of Prosecco
Place four champagne glasses in the fridge, and when chilled place a scoop of Rookbeare Passionfruit Sorbet into each glass. Slowly top up with Prosecco. Ideally, there should be one third sorbet to two thirds Prosecco. Serve immediately.