Press

GROWN-UP ICY POPS FOR THE DOG DAYS OF SUMMER

Culture Cream burst onto the quiet pandemic scene last year selling its living ice cream from a brightly colored shack on the forecourt of BackBar in Hudson. Owner Katiushka Melo perfected her fermented probiotic and kefir ice cream in beautifully imaginative flavors, from lacto-fermented strawberry and toasted miso to raspberry-hibiscus sorbet with kefir blossom water or a kombucha float. This year Melo has her own Warren Street storefront in the same bubblegum-’70s colors, from the table seating in the street to the painted outside and interior of the shop. And this year’s flavors will inspire you, from cooling matcha, vanilla-cardamom and sage-honey kefir to the zingiest pear-ginger or melon-mint sorbet. A hot favorite is the lightly boozy Campari-turmeric sorbet.

12 Hudson valley treats that aren’t ice cream

Not a fan of the dairy stuff? Try these ices, wine sorbets, and non-dairy ice creams the next time you crave frozen treats.

By Sabrina Sucato and Lizzy Sobiesk

When the temperatures rise to unbearable heights, the only real way to cool off is with a sweet, refreshing treat. While ice cream is a go-to for many, sometimes our taste buds crave something else. During times like these, the eateries of the Hudson Valley save the day with chilly fro-yo, ices, popsicles, and sorbets. On the next scorcher, skip the creamy concoctions and try one (or more) of these icy confections instead. They’re so scrumptious that you may just shiver with delight.

AT CULTURE CREAM, A “CULINARY WITCH” CONJURES FERMENTED ICE CREAMS IN INVENTIVE FLAVORS

By Jamie Larson

In a town like Hudson, overflowing with creativity, it can be hard for a new business to stand out. Culture Cream doesn’t have that problem. Using fermented ingredients like kombucha and kefir, as well as bold, herbaceous flavors, owner Katiushka Melo’s new parlor is offering up ice cream and sorbets like nothing you’ve tasted before.