The real secret to make a tasty and refreshing sorbet is being able to buy ripe and savory peaches, preferably not "inflated" with water before the harvest; the rest is standard practice: use lots of unpeeled peaches (the skin gives a mild and very pleasant bitter feeling), and mix them with mineral water and white cane sugar. Enjoy this sorbet from July to September, perhaps in the company of a good macaroon crumbled along with drops of dark chocolate and some good friends.

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
Cioccolato fondente
I matrimoni d'amore secondo Grom

The peach is a deciduous tree (i.e. bearing an edible juicy fruit also called a peach) native from China which fruits are generally categorized into two major groups: common peach, characterized by the hairy skin and either a yellow or white inside pulp; and nectarine, characterized by the smooth and shiny skin. We prefer the peaches with yellow pulp, less prone to oxidation. Peach is a fruit often penalized by early harvesting and the choice of cultivars, selected according to aesthetic rather then organoleptic principles: it is for this reason that we grow on our farm Mura Mura the Maria Marta cultivar maturing in July, and the Kaweah cultivar, maturing between August and September.

Yes, its absolutely true! Just like you would do at home, GROM has chosen to make its fruit sorbets, chocolate sorbet and espresso coffee with Sparea Spring Water. The water of the Sparea Spring comes from a unique place in the Alps of Piedmont, and is a pure, extremely light water that is the best accompaniment for the fruit of our farm mura mura.
Its true, were a little crazy but you can taste the difference!