Galato sorbet

Making sorbet in Johannesburg requires working around seasonal fruit availability and Gauteng's intense summer heat. Unlike ice cream, sorbet production relies on fruit at peak ripeness and careful timing to avoid crystallisation during storage and transport—especially critical during our highveld summers when a poorly managed cold chain means melt and texture breakdown. Galato operates within strict temperature control, from production through to the point of sale, managing the logistics of keeping a frozen product intact through Joburg's erratic weather patterns and frequent power disruptions. The craft sits in understanding how altitude and humidity affect set times, how to handle fruit that's imported versus local seasonal crops, and maintaining consistency across multiple delivery routes across the city.