Irish Rainwater Sorbets – If You Can’t Beat Them Join Them
Kieran and Sean Murphy of Murphy’s Ice Cream love Irish rain. They’ve been collecting Dingle rain water and distilling it and have just launched their “Rainwater Sorbets” in two flavours – Chocolate and Raspberry.
Crowned the “Emperors of Ice Cream” by food writers, John and Sally McKenna, Kieran and Sean agree that,
“We wanted to harness something so completely Irish so as to tantalise the tastebuds. Water is a key ingredient of sorbets so we’ve collected and distilled Dingle rain water and we have the cleanest, purest water possible. Now Irish people and visitors alike can enjoy Irish weather in a whole new way!”
The brothers have been making luxury ice cream in Dingle for fifteen years and have four shops – Dingle, Dublin and Killarney – including their second Dingle shop on the pier which opened last week.
At present they have two rainwater sorbets both dairy and gluten free. The Chocolate Sorbet, made with ultra-premium Valrhona chocolate and cocoa, is also guilt-free (well, almost!). Dark chocolate-lovers can indulge their passion for the ultimate rich, bitter and aromatic taste experience combined with pure Dingle rainwater.
The Raspberry sorbet provides a blast to the tastebuds of freshness and intense fruitiness thanks to Dingle rainwater and at least 35% real fruit.
For further information, see www.murphysicecream.ie