We squeeze the mandarin gently to avoid touching the bitter unpleasant white part beneath the peel and, as always, mix the juice with mineral water and table sugar; we hope you enjoy the rich, natural freshness of this fruit, a traditional presence at many family Christmases.
Ciaculli, near Palermo, is the kingdom of Sicilian mandarins: this is where the best mandarins in the world come from and where we buy the Avana (from December to February) and the Tardivo (March) varieties. Sicilian pastry-chefs use this citrus in a variety of products: fruit jelly, fruit juices, liqueurs and, with the addition of some lemon juice, jams. We use it to make a sorbet with a great aromatic impact.
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|