Stuffed Cherry Gelato
Spectrum: Reflect
Lineage: Lemon Cherry Gelato x Stuffed French Toast
Aroma: Immediately evokes ripe, slightly tart cherries, rich and inviting, layered with creamy sweetness and a hint of cinnamon‑toast richness. Think rich maple syrup, toasted pastries or cinnamon French toast with gelato‑style creaminess; a gourmand treat on the nose. Underneath the sweetness, subtle earthy spice, faint doughy notes and a tertiary impression of kerosene, citrus zest, or burnt rubber when buds are broken. Which adds depth and intrigue.
Effects: Stuffed Cherry Gelato offers a smooth cerebral lift, paired with gradually deepening relaxing body effects. This strain has been reported to ease stress, mild chronic pain, and anxiety, without overwhelming sedation. Often described as functional yet relaxing—good for both day and mellow evening use. Peaks in euphoria while gently melting into relaxation; in moderate-to-large doses may lead into couch-friendly sedation as an indica-forward hybrid.
Distinguishing Notes: Dense, resin-coated colas with frosty trichomes over bright green and deep purple tones, interwoven with vibrant orange pistils for dramatic appeal. Chunky, sticky nugs generously frosted with crystalline resin—visibly potent and well-cured, with a slightly spongy, moist feel.
Dominant Terpenes: b-Myrcene | Limonene | b-Caryophyllene | Linalool | a-Humelene
More about this strain: Gelato
Gelato is a cross between and , named in homage to its sweet aroma. Also known as Larry Bird, Gelato (#33) was first cultivated in Northern California's Bay Area and is derived from a deep bank of genetics created by the Cookie Family, the Sherbinskis family, and cultivator Mario Guzman.
The cultivators parted ways following its creation, and the cultivator who possesses the most “stable version” of Gelato genetics is up for debate. Cookies cultivates a few phenotypes and descendants of the strain named , , and a sun-grown Gelato. Sherbinskis grows four stabilized Gelato phenotypes in its rotation as well: (Bacio Gelato), Gelato #43 (), (Mochi Gelato), and Gelato #49 (). Per Sherbinskis, the #33 phenotype is no longer in cultivation.
