Sales & service 0508 625 677
Sorbet
Download the catalogue
Rubicone
Rubicone catalogue 2026
The full Rubicone range: bases, pastes, variegati, toppings, soft serve and more.
Email me the catalogue
New editionRubicone
Rubicone Gelato News 2026
What's new from Rubicone this season: flavours, recipes and ideas.
Email me the catalogueSorbet ingredients for clean, intense fruit flavour
Good sorbet is all about fruit, sugar and structure. This range brings together fruit pastes and a lemon sorbet base so you can make dairy-free sorbet with consistent flavour and a smooth texture, whether you serve it from a gelato cabinet or plate it in a restaurant.
Fruit pastes / Sorbet bases / Dairy-free menus
Get a quoteSend an enquiryCall 0508 625 677What we offer for sorbet
Citrus pastes
Lemon Paste, Lime, Orange and Blood Orange for sharp, refreshing sorbet.
Orchard & stone fruit
Apricot, Peach, Pear, Green Apple and Peach Mango.
Tropical
Mango Alphonso, Passion Fruit, Pineapple, Lychee, Banana, Melon and Coconut S/A.
Berries
Blueberry Fruit Paste for deep colour and flavour.
Sorbet bases
Lemon 50 Sorbet Base here, plus Vegetalfruit 50, Pure Fruit Base 70 and Ready Fruit 500 in our fruit bases.
How to make sorbet with pastes and bases
Choose a base
A low-dose base such as Lemon 50 or Vegetalfruit 50 is mixed with sugar, water and fruit. A complete base like Ready Fruit 500 only needs water and fruit or paste.
Add the fruit
Use fresh fruit, a fruit paste, or both. Pastes keep colour and flavour steady when fresh fruit varies.
Balance and rest
Mix thoroughly and follow the dose on each product page so the sorbet sets and scoops well.
Who it suits
Backed by Majors Group New Zealand
Official New Zealand importer of Carpigiani and ISA, with teams in Auckland and Christchurch.
Supply across New Zealand
Order through our Auckland and Christchurch teams for supply New Zealand-wide.
Send an enquiry →Machines to match
Carpigiani machines and ISA cabinets, with finance through New Zealand finance partners.
Carpigiani machines →Frequently asked questions
Is sorbet dairy-free? +
Traditional sorbet is made from fruit, sugar and water with no milk. Check each product page for its suitability list before labelling your menu.
What does the number on a sorbet base mean? +
It is the dose in grams per litre. Lemon 50 and Vegetalfruit 50 are used at 50 g per litre with sugar and water; Ready Fruit 500 is a complete base at 500 g per litre.
Can I make sorbet without fresh fruit? +
Yes. Fruit pastes give the flavour and colour on their own, and you can add fresh fruit whenever it is in season.
Which machine do I need for sorbet? +
Any gelato batch freezer makes sorbet. We can help you choose the right size for your volumes.
Related ranges
Fruit basesFruit pastesFruit paste rangeFruit variegatiSorbet machinesBatch freezers