This cool and delicious sorbetto arises from the selection of the finest Sicilian lemons. Brought to Sicily by the Arabs in the far-off 10th century, the lemon is one of Sicily’s most widely recognised symbols that has enchanted travellers from every era and place. The most classic expression of this admiration is in the verses of Goethe’s poetry when he defines Sicily as “the land where lemon trees bloom”.


Characterised by a strong but well-balanced acidity, this sorbetto is thirst-quenching and full of aroma, with a long aftertaste that leaves your mouth clean and pleasantly refreshed.


INGREDIENTS

 

Water, the juice of Sicilian lemons 20%, sugar, glucose syrup, dextrose. Stabiliser: tara seed flour.

 

Only all-natural and genuine ingredients. Does not contain preservatives, artificial colours or aromas. The stabiliser employed is tara seed flour, which comes from a Peruvian carob.

 

Storage temperature: Store in freezer at -18°C.

ORIGIN

 

The lemon is a unique part of the island’s landscape. It can be found everywhere, from the broad plains near Syracuse to the cultivation of a solitary tree protected by walls of volcanic rock, typical of Pantelleria. Its main blooming flows occur in spring, with the production of different winter varieties and in September, with the so-called “verdelli”. Crops and varietals change according to the characteristics of the area and the times for picking, but the climactic conditions are always ideal because the Sicilian lemon is second to none.


PROPOSALS

 

Pairings: With vodka or spumante. With many kinds of desserts including citrus pies, apple pies and fruit jellies.

 

Inspiration: Perfect at the end of a meal to aid digestion. Ideal after pane e panelle or raw fish. Try it as an ingredient for cocktails like an iced Margarita or a Lemon Gin Fizz.


MISE EN PLACE

 

Serving instructions: After removing from freezer, let sit for a few minutes before serving.

 

Serving techniques: In a cup, cone or brioche (a special round, fluffy, typically Sicilian bread that is often overhung with the classic “tuppo” or “cozzo”). We suggest using the appropriate spatula or a kitchen spoon to serve. Avoid serving in little balls.


DOWNLOAD