The litmus test for any gelato maker; enjoy the clean taste and pleasant fragrance from PGI-certified Siracusa Lemons whose cultivar, "Femminello Siracusano", is so rich in essential oils. Recipe? Lots of lemon juice (you can only put a lot in when they are moderately acidic, and not all varieties are), Sparea® spring water and table sugar. The secret? Squeeze the lemons gently to avoid touching the bitter astringent white pith inside the fruit itself.
The "Femminello Siracusano" lemon, the variety allowed under the regulations of the Limone di Siracusa Igp Consortium, is excellent in quality and highly appreciated worldwide for its aromatic characteristics. Thanks, in fact, to its extremely high number of oil glands (tiny sacs on the peel of citrus fruits, which contain the essential oils and produce the aromas), the fine grain of its peel and a particularly thin pith, the lemon production of Siracusa is envied all over the world. The Femminello Siracusano lemon cultivar blossoms three times a year: the "Primofiore" takes place between October and May; the "Bianchetto", in the months of April, May and June, and the "Verdello", in July, August and September.
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|