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Albicocca
We make our apricot sorbet with both the fruit and the skin, which is loaded with flavor and essential oils. This sorbet is only available from the end of June through August, when freshly picked apricots have their most intense flavor. · Ask at Rivareno Gelato
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About 100–180 cal · protein 0–1 g, carbs 25–40 g, fat 0–0 g · estimate, not from the restaurant
KitchenSpot summaryThis apricot sorbet is made with apricot fruit and skin.
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Written by KitchenSpot from the menu and public information, not a diner review. Ratings come only from diners.
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