Lots and lots of blueberries, Sparea® spring water, white cane sugar and a pinch of carob seed flour: these are the ingredients in our refreshingly sharp blueberry sorbet, the ideal companion for those who seek in a simple sorbet the magic of a walk in the woods.
A very deep purple, almost blue color, the pleasant sensation of the skin under the teeth, an extremely fresh acidity and a unique and intense aroma: these are the prerogatives of a true wild blueberry sorbet, which is quite different from that made with the more common cultivated blueberry (known as the highbush blueberry). August and September are the months in which this bush, which is today a rarity (you won’t easily find wild blueberry sorbet in other gelaterias), graces berry-pickers and enthusiasts with its precious berries. However, we must be careful not to fall into the trap of considering only Italian wild blueberries as a superior product: the best areas for gathering wild blueberries, in fact, are in the mountains of Eastern European countries such as Serbia, Hungary and Poland.
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!
|Nutritional facts||per 100g|
|Total fat||<0,5 g|
|saturated fat||<0,1 g|
|Total carbohydrate||28,5 g|