Skip to content

Port Moody entrepreneurs team up for a tasty treat that will only be available for a short time

The unique sorbet will only be available until its one batch runs out.
1020-Vacation 1w
Jessica Morrison of Squish Juicery and Yvette Cuthbert of Rocky Point Ice Cream toast to their new Vacation collaboration sorbet while their partners, Callan Morrison and Jamie Cuthbert prepare to sample the wares.

Summer holiday season may be over, but for two local businesses, vacation begins tomorrow (Oct. 14).

That’s when Port Moody’s Rocky Point Ice Cream and Squish Juicery in Port Coquitlam release their unique collaboration sorbet called — of course — Vacation.

The amalgam of Rocky Point’s ice cream knowledge and Squish’s freshly pressed flavours has been in the works for some time, said juice man Callan Morrison, a Port Moody resident who’s also running for a seat on city council in Saturday’s (Oct. 15) municipal election.

Rocky Point’s Jamie Cuthbert said he and his wife, Yvette, are always on the lookout to work with other local businesses — whether it’s sourcing ingredients or coming up with unique flavours for special events, as the ice cream makers have done for a couple of the breweries on Port Moody’s Brewers Row nearby.

“We’re all about supporting local,” said Cuthbert, adding such unions benefit all parties involved because they play on each other’s strengths and unique qualities while presenting new opportunities to reach consumers who may not be familiar with one of the brands or hadn’t yet tried it.

“You can help build each other up,” Morrison said.

While a mutual project was one of his goals since starting Squish with his partner, Jessica, in 2019, coordinating schedules and availabilities finally only happened a few weeks ago, when the Morrisons were able to get together with Rocky Point’s ice cream team to brainstorm flavours and formulas.

Morrison said he knew his Vacation juice — a blend of pineapple, apple, lemon and pear, along with some mint — could be a winner in iced form.

He said it’s Squish’s most popular drink and appeals to adults and kids.

But turning those liquids into a sorbet that hits all the flavour notes, scoops well and retains its shape in a cone wasn’t as simple as pouring a bottle of juice into a vat of ice.

Through trial and error, as well as lots of taste-testing sessions, ratios of the various components were adjusted, including a boost to the amount of mint.

“It needed a kick,” Cuthbert said.

The result, said Morrison, “makes you feel like you’re on a beach in Maui” when you eat it.

And just like the real thing, Vacation — the sorbet — will be gone before you know it.

The team created an initial batch of 24 litres, enough for 180 scoops available starting Friday only at Rocky Point’s flagship location in the park after which it’s named, as well as in pints at both the ice cream shop and Squish’s shop in Port Coquitlam.

Cuthbert said he doesn’t rule out more batches if Vacation is a hit.

Further collaborations are also in the works, including a plant-based sorbet with kale and spinach that could end up being the rarest of treats — a dessert that’s actually good for you.