Edible Sacramento Summer 2022

MANGO LIME SORBETTO (courtesy Andrea Seppinni, co-owner, Conscious Creamery in Oak Park. Makes 10 cups) 3 pounds fresh mango, sliced into 1-inch cubes ½ cup fresh lime juice ½ cup plus 2 tablespoons agave syrup ½ cup superfine sugar (or granulated sugar, finely ground in a blender) 2 teaspoons fresh lime zest, plus more for garnish Couple pinches sea salt 1 tablespoon tequila (optional, adds negligible flavor but makes scooping easier) Place half the mango and half the lime juice in a blender or food proces sor. Cover and blend on low, gradu ally increasing speed to high until it becomes smooth. Add remaining mango and lime and continue blend ing until smooth. Add agave syrup, sugar, salt, and tequila (if using). Blend thoroughly. Add lime zest and pulse until combined. Pour mixture into a storage container and refriger ate for 4 hours. Pour chilled mixture into ice cream maker and churn until soft frozen, following manufacturer’s instructions. Transfer to two 9-by-5-inch metal loaf pans lined with parchment paper hanging over the sides. Garnish with additional lime zest, cover with plas tic wrap, and freeze for a minimum of 4 hours. To serve, either scoop or remove using parchment paper and slice. Serving suggestions: Place atop a pool of coconut sauce with candied jalapeño slices or chamoy sauce; sprinkle with Tajín; or add 2 scoops to a blender with 2 ounces of tequila for a refreshing summer cooler.

GIVING BACK TO OAK PARK Conscious Creamery is reminiscent of a European-style gelateria, where custom ers order their desserts to go and then sit on outdoor tables or stroll the sidewalks. This is one of the reasons why Seppinni chose the Broadway corridor in Oak Park, which is lined with shops and galleries, as the location for her store. She also wanted to support the neighborhood and add to the community vibe. “We wanted to be surrounded by a neighborhood and draw our employees from that neighborhood when possible. Five of our seven gelateria employees live inOak Park, withinwalking distance, and the other two are within biking distance,” Seppinni says. Conscious Creamery also hosts events aimed at bringing people together, includ ing weekly open mic nights and pop-ups featuring vegan food vendors. “We want to give other people oppor tunities the same way we were given op portunities,” she adds.

“We’re so lucky in the Sacramento area to have access to such a bounty of fruits and nuts,” she says. Not only is Conscious Creamery com pletely vegan, it’s also gluten-free. Add ins, such as cookies and brownies, all are made on site with gluten-free ingredients. Even the popular cookies-and-cream fla vor is made in house by hand — creamy filling and all. “If we can’t make it gluten-free, we don’t make it,” she says. Although her gelatos are made from whole foods and are free from gluten, animal products, and artificial ingre dients (plus naturally lower in sugar), Seppinni stresses that they are still an indulgent treat. “We are a dessert. We don’t claim to be a health food,” she says. Clockwise from left: Classic flavors like Dark Chocolate TruŒe (pictured upper left) are scooped alongside more exotic selections such as Golden Milk (pictured lower right) and Miso-Lemongrass or Rose Cardamom, at the perfect temperature for gelato, which is about 15 degrees warmer than for ice cream; Conscious Creamery's popular Mango Lime Sorbetto; Owners Andrea and Kevin Seppinni

Conscious Creamery Consciouscreamery.com

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