Rippledby hand.
Raspberry gelato churned in small morning batches, with the sauce folded through while it is still soft.
See the flavoursThree flavours, made daily.
Fruit first, sugar second.
We start with whatever fruit is ripest that week and build the base around it.
Sauces are cooked in small pans and rippled in by spatula, so no two cups look quite the same.
Made to be eaten the same day.
Whatever is left at closing does not come back tomorrow. The morning batch starts from fresh fruit again.
Pick a flavour