Two Auckland businessmen have come together to create a $500 Cristal champagne sorbet, topped with gold-leaf shavings, to raise money for Haiti earthquake victims.
The Wine Vault's Jayson Bryant and gelato-maker Gianpaolo Grazioli, of Queen St's Giapo store, have created the sorbet to raise more funds for the country.
The
pair wanted to create an elite, exclusive and decadent sorbet that would draw in expensive-tasting buyers and in turn donate thousands of dollars for the Red Cross' international appeal for Haiti.
Mr Bryant said the aim was to bring the Haitian earthquake - in which an estimated 220,000 people were killed, including three New Zealanders - back to the forefront of people's minds.
"Since the quake in Chile, Haiti has been a bit forgotten. It's not an immediate disaster anymore.
"We wanted to support the continued relief of Haiti," he said.
The sorbet is made from a recipe that includes organic sugar, Cristal champagne, mineral water and gold-leaf shavings.
The full proceeds of any of the sorbet sold will go to the Red Cross Haiti earthquake appeal. Mr Bryant said Cristal was chosen because of its high profile and prestige as one of the best champagnes.
"It's the most exclusive, the most recognised, elite champagne around. [The sorbet is] expensive and charitable, to highlight the need for continued support in Haiti."
The sorbet has a 2 per cent alcohol content and will be packaged in a glass cup.
So far, companies including ASB, Vodafone, Telecom and Saatchi & Saatchi have ordered a cup each.
Mr Grazioli said Saatchi & Saatchi was in the process of building a website to promote the sorbet and to collect additional donations for the Red Cross Haiti earthquake appeal.
