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.
Peach is a fruit often penalized by too early harvesting and by the choice of cultivars, selected on the basis of aesthetic and non-organoleptic principles: this is why we choose Kaweah, Dixired, Royal Jim and Royal Time cultivars.
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|