Juicy, sun-ripened lemon brings the zing, while sweet meringue, toasted coconut, and dreamy vanilla transform this Sour Ale into a decadent dessert in a glass. Bright citrus, fluffy marshmallow, creamy milk sugar, and hints of coconut cream make every sip taste like your favorite slice of lemon meringue pie—without ever needing a fork.

Sorbetto 106

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined.

Combine Wet and Dry Ingredients

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool the Cakes

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.

Make the Frosting

Add the heavy cream and vanilla extract. Beat on high speed for about 3 minutes until fluffy.

Add Cream and Vanilla

Add pink food coloring a few drops at a time until you reach your desired shade of pink.

Color the Frosting

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top of that.

Frost the Cake Layers

Frost the top and sides of the cake with the remaining rose frosting, smoothing it out with a spatula.

Finish Frosting

If desired, use additional frosting to pipe roses or other decorations on top of the cake.

Decorate

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Eggs

Milk

Vanilla extract

Powdered sugar

Heavy cream

Pink food coloring