Rich in sugars and beta carotine, the persimmon ripens only in late autumn and, unlike others of its kind, it is harvested when the tree has shed all its leaves; it must be harvested when perfectly ripened, and soft, almost squashy to the touch, otherwise you get a slightly astringent taste due to the tannins in the pulp.
Few are the gelato makers that try to make a sorbet out of this fruit, and this makes the challenge even more fun because a good persimmon sorbet can only exalt the aromatic characteristics of this fruit. The richness of sugar and fiber allows us to use very little carob flour, and to obtain a soft pasty sorbet; a small addition of white cane sugar will make this sorbet a great gastronomic companion for the November and December months.
Yes, you read correctly. Just as you would do, we chose to make our sorbets and Sicilian granita with water from "Sparea®" Springs. This water is born in a unique niche in the Piedmontese Alps and is extremely light and pure - ideal for accompanying the fruit from the organic farm, Mura Mura®. We are a little crazy… but you can certainly taste the difference!
|Total fat||<0,5 g|
|saturated fat||<0,1 g|
|Total carbohydrate||28,5 g|