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 Maria Marta, Kaweah, Dixired, Royal Jim and Royal Time cultivars are cultivated at Mura Mura®
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|