Sugarpine Drive-In: Crafting Sorbet with Oregon Fruit Aseptic Puree
If you’ve ever driven along the Sandy River outside Portland, chances are you’ve heard about Sugarpine Drive-In, a beloved stop for soft serve, snacks, and community spirit. Owned by chefs and partners Emily Cafazzo and Ryan Domingo, Sugarpine has quickly become a destination for both locals and travelers heading to the nearby state parks. Their menu celebrates the best of Oregon, including soft-serve sorbet made with Oregon Fruit aseptic puree.
From Brewhouse to Ice Cream Window
Sugarpine’s connection to Oregon Fruit began with their beverage captain, who knew our purees from his brewing days. When Emily and Ryan learned that our purees are shelf-stable, consistent, and ready-to-use, they saw an immediate fit. With limited kitchen space, dedicating storage or labor to processing raw fruit wasn’t an option. Aseptic puree gave them real fruit flavor without sacrificing valuable time or square footage.
Emily explains, “We are in our seventh year of operations, and I really love being able to tell the story of Oregon products.” From cherry frosé that caught local press attention, to rotating sorbets that feature Northwest berries, the partnership has become a natural extension of Sugarpine’s mission: celebrate community and local fruit.
Why Oregon Fruit Puree Works for Sorbet
Making soft serve sorbet isn’t as simple as blending fruit and sugar. Texture and stability are everything. Oregon Fruit aseptic puree makes the difference by offering:
- Lower brix (sugar content): Prevents the sorbet from freezing solid and keeps it dispensable.
- Built-in stability: Unlike other bases, our puree doesn’t separate—no added glucose required.
- Flavor clarity: Sugarpine’s Marionberry sorbet is made almost entirely from Oregon Fruit puree, delivering clean fruit-forward taste.
Currently, Sugarpine is serving Marionberry sorbet, a nod to Oregon’s iconic backyard berry. Soon, they’ll rotate to pineapple sorbet—a refreshing option perfect for late summer.
Local Roots, Global Inspiration
Both Emily and Ryan bring deep culinary backgrounds to Sugarpine. Emily, who grew up in Corvallis surrounded by gardening and forestry, has always been connected to Oregon’s land. Ryan, originally from San Jose, grew up with a rich culinary heritage shaped by Hawaiian, Filipino, Chinese, Tex-Mex, and American traditions. Together, they’ve built a menu that reflects place, passion, and creativity.
And while sorbet may be a summer highlight, Sugarpine stays busy year-round—serving visitors, families, and food lovers who want to experience Oregon in every bite.
Bringing Oregon Fruit Into Your Menu
Just like Sugarpine, makers across the country are discovering the benefits of Oregon Fruit aseptic puree. Whether it’s sorbet, yogurt, beer, kombucha, or gummies, our purees make it easier to work with real fruit without the headaches of storage, prep, or inconsistency.
If you’re looking to add bold, stable, fruit-forward flavor to your menu, explore our line of aseptic purees—crafted for creators like you.
👉 Shop Oregon Fruit Aseptic Purees
