In this case we searched for the best quality fruit sorbet with the lower number of ingredients on its label.The only stabiliser used for the base is pectin, whilst fats and emulsifying agents were eliminated as well as glucose,dextrose and all other sugars, except of cane sugar. We suggest preparing the sorbet with 50% of fresh or frozen fruit, without adding fruit concentrates, aromas and colourings. We believe that a good sorbet has to be made only with lots of fruit; therefore we have conceived the process of this base. The product has to be prepared with hot water, possibly using the specific programmes of the Giubileo XLP for the best preparation. The same products can be used with cold water in order to prepare a tasteful cremolata (Italian ices).