The real secret to a great tasting peach sorbet is - no surprises! - managing to buy perfectly ripe peaches full of taste, preferably not "pumped up" with water before harvesting; the rest is the usual: use plenty, do not peel them (the peel gives a very pleasant slightly bitter sensation), and add mineral water and white cane sugar. Our advice is to try this sorbet in the company of a good amaretto biscuit that you crumble up and mix with bits of dark chocolate and some good friends.
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 the farm Mura Mura® the Maria Marta cultivar maturing in July, and the Kaweah cultivar, maturing between 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!
|Total fat||<0,5 g|
|saturated FAT||<0,1 g|
|Total carbohydrate||28,5 g|