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for The Brooklyn Paper
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In this summer heat, every kid in Brooklyn is on the lookout for the ice cream man. But thanks to two guys in Greenpoint, now adults have their own chilly dessert to look forward to.

Bret Birnbaum and David Zablocki, pals since grade school, have caught the eyes and mouths of folks borough-wide with Wine Cellar Sorbets: frosty, flavored ices, made in their laboratory on Kent Street, that mix fruit juice with wine. Currently available in flavors like Cabernet Sauvignon, Reisling and Sangria, the sorbets are great on their own, but also go well with food — just like their namesake vintages.

“Serve a warm chocolate cake and add a scoop of Cabernet,” suggested Zalocki. “Or create a new dessert by taking the Sangria and packing it into a hollow lime skin. It’s colorful and festive.”

Folks are eating it up — “We’ve made it into Whole Foods,” said Zalocki — and business is certainly booming.

“We’re going to nearly triple the first year’s sales,” he said.

What’s next? Chianti and Port (with chocolate!) versions will be making their way to grocer’s freezers in 2008.

Wine Cellar Sorbet is available at Bridge Fresh (68 Jay St., at Water Street in DUMBO) and Bierkraft (191 Fifth Ave., at Berkeley Place in Park Slope) for $6.99 per pint. For information, visit www.winecellarsorbet....

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