After a few weeks in soft opening mode, Sorbet Cray Cray (!!!!) opens this afternoon. Florence Fabricant at the Times wrote about it earlier this month:
They use their homemade yogurt as the base, and add a made-to-order sorbet whizzed on the spot in a high-speed Pacojet blender. July’s flavors are rosemary, basil and watermelon. Next month, you’ll find lemongrass and honey-thyme. It will be open until late fall when they will open a more permanent outlet for the dessert nearby.
You can hit up the Cray Cray Instagram account here for more views of their "best-in-show, first-rate, silky smooth sorbets in proprietary sauce."
H/T EVG reader Annabelle!