This gelato-and-sorbet shop (no kin to the East Harlem BBQ) prepares most of its frozen desserts from locally sourced fruit. One exception is the delicate green tea gelato, made from matcha. Another appeared amid three milky, mild scoops (above; $4.95), whose All-American colors signaled the presence of local strawberries and blueberries but expat vanilla beans.
Two scoops of bright-tasting sorbet (below; $3.95) revealed two different textures, just barely discernible if you click on the photo. The lychee, on top, was creamier than the watermelon — owing to the character of the fruit itself, explained a Green Apple co-owner. Just a few weeks earlier, he added, the watermelon was nearly as luscious, but near the end of the season, it was a tad icier. That variation in texture is a natural, and welcome, outgrowth of preparing smaller batches from market-fresh fruits.
Green Apple
204 Mott St., (Spring-Kenmare Sts.)
212-966-5666