Honeysuckle Gelato

Summer is supposedly around the corner, but here in South-ish Florida, Summer never ends.  Even our coldest grab-your-jacket-why-don’t-they-sell-mittens-in-Florida days hardly drop below 60.  I’ll skip straight to the point: hot days call for cold treats.

 

photo 5

 

So, Louise and I thought, ‘Hey, we sell dairy, why don’t we start offering something icy for those balmy, muggy days when even the backs of your knees sweat into your shoes?’  Neither one of us said that.  But that’s beside the point.  The solution?  Ice cream.  An even better solution?  Gelato.  Wanna really show off?  Gelato from a regional retailer made with mostly local, crazy high-quality ingredients in small batches in pretty little packages perfect for anytime eating …even on those icy, frigid, 68 degree days.

 

photo 3

 

We decided to reach out to Honeysuckle Gelato, in Atlanta, as their site, mission and flavors sounded right on point with what we love.  They make their sweet and creamy gelatos from dairy from small Georgia farms and ingredients from local farmers markets, although they will broaden their net to get in specialty items like Sri Lankan cinnamon.

 

photo 4

 

Oh, and they make it all themselves.  I mean, I’m sure there’s a machine involved somewhere, because, if not, that would be like some superhero non-human shit.

 

photo 1

 

There’s a really cool story on their site from Honeysuckle co-creator, Jackson Smith.  It goes a lil’ somethin’ like this:  In the Summer of 2009, I talked my way into a dream job; making gelato under the tutelage of Jon Snyder, a legend in the business and owner of Il Laboratorio del Gelato.  Each time I came back to Atlanta, I brought as much gelato as I could pack. The more I brought home, the less I could keep up with the requests and before long I realized something had to be done.  A casual conversation with a long-time friend, and then another, was all it took to put everything in motion. Since then, Wes, Khatera and I have honed our vision for Honeysuckle Gelato and can proudly say that we now offer the South exactly what we envisioned…an ice cream worthy of its decadent culinary roots.

 

photo 5

 

Wes and I have chatted back and forth a few times and it must be said that these Southern friends have kept true to their roots. Not only in their flavors, like Bourbon Pecan, but in their manners, as well.  Our samples came beautifully packed and packaged and there was a hand-written note.  A hand-written note!!  I haven’t seen one of those in a decade.  It was like spotting a Wooly Mammoth.

 

photo 1

 

I fell head over heels for the Honey Fig, no surprise to anyone who knows my almost obscene love affair with honey, while Louise’s eyes almost popped out of her head at the first bite of Sea Salt Caramel. Texturally, these gelatos are like barely frozen cream, so soft, so velvety. The flavors are rich and decadent, especially in the stronger batches of Espresso and Dark Chocolate, which, when mixed together, could quite easily solve any crisis known to humans.  I honestly believe if we sent a care package to North Korea they’d be more peaceful than Switzerland in just under 20 minutes.

 

photo 4

 

I’m dying to get my hands on the Banana With Peanut Butter Caramel. Yeah. Banana. Peanut Butter. Caramel. I die.

 

photo 3

 

Say a little prayer that we are able to get some of this sweet stuff in soon (yes, totally prayer-worthy.) In the meantime, I’m just going to polish off the last of these samples and maybe go out and buy a Confederate Flag. Because if the South does indeed rise again, Honeysuckle Gelato could quite feasibly be the reason why.

 

photo 2

 

 

 

 

 

  • http://www.leanerbythelake.com/ Eileen Mulloy

    Oh dear these look devine!

    • semisweetmegan

      they are. they really are.