Sorbet is usually the thing a gelato shop keeps one of, on the end of the tray, for whoever isn’t having the chocolate.
That isn’t how we treat it. Sorbet is its own side of the cabinet here — a full rotation of fruit, made in the same small batches as everything else, and three of them came home from the Royal Queensland Awards with medals.
The ones the judges picked
At the 2026 Royal Queensland Awards, Mango Mayhem took silver in Sorbet, Tropical Fruit, and The Cheshire Zing — our salted lime — took silver in Sorbet, Citrus. Hearts a Flutter, the passionfruit, was entered in two classes and took silver in both.
Real fruit, and small batches
We use real fruit in our sorbets. It is made here at Labrador, in the same small batches as the gelato, by the same people — which is why the line-up moves with what is worth using rather than staying the same all year.
Mini scoops mean you don’t have to pick one
Our scoops are mini, so a Piccolo is three flavours rather than one. That is the easiest way to work through the fruit end of the cabinet — a sorbet, a sorbet and a gelato, or three sorbets if that is the day you are having.
See the cabinet Sizes & prices
Sorbet, vegan, dairy — the labels in the cabinet
Our sorbets and our vegan gelato together make up our dairy free selection — usually about a third of the cabinet.
Every tray carries one of three labels: Dairy, Vegan or Sorbet. Those labels tell you which kind of thing you are looking at. We make everything in one kitchen with shared equipment, so for anything beyond that: ask us about allergens before ordering.
If you are after the creamy end of the non-dairy selection rather than fruit, the plant-based gelato sits alongside the sorbets in the cabinet.