Cristal Champagne Sorbet
A $500 Cristal champagne sorbet, topped with gold-leaf shavings, was sold in Auckland to raise money for Haiti earthquake victims.
The decadent frozen creation was put together by Giapo’s gelato maker, Gianpaolo Grazioli, and the Wine Vault’s Jayson Bryant.
The sorbet was made from organic sugar, Cristal champagne, mineral water and gold-leaf shavings.
All the proceeds of the sorbet sold went to the Red Cross Haiti earthquake appeal which amounted to $10,000.
