This is a project run by Helena Barrera (Czech) and Luis Barrera (Colombian) who in the search for something innovative decided to bring to Europe the real taste of the Sorbet without any additives and made in an eco friendly way. A simple trip back home to Bogota- Colombia in 2013 was the seed that made Fruta Libre grow in Czech Republic.

 

Luis was impressed by how this technic to make sorbet/ice cream, called in South America. Helado de Paila, has passed through several generations in Ecuador and Colombia, making an exquisite product in a natural and healthy way always full of real flavor.

 

How is it made?

 

The process consists of creating a bed of ice and adding rock salt or sea salt on it to create a chemical reaction. A copper or bronze bowl is put on top of the ice and the fruity liquid mix is pour in it to then spin it for several minutes to make the sorbet solid and ready to eat.

 

As simple as that sounds now, it wasn’t easy back in the 19th century when people in South America climbed volcanoes and mountains in order to collect the blocks of ice to make this tasty product that now you are able to try in Prague made by Fruta Libre.