Alce Nero organic strawberry sorbet is made of only 5 ingredients.
It is made from Italian strawberries, without any added milk or cream, for a light, fresh result which enhances the flavour of the fruit.
It is free from flavourings and colourants; it is sweetened with nothing other than organic cane sugar.
Alce Nero strawberry sorbet comes in a 100% compostable pack.
Store at a temperature of between -18�C and -24�C. Do not refreeze after defrosting.
Place of production
Produced and packaged at the factory in: Via G.Rossa 2, 30037 Scorz� (VE).
Average nutrition declaration per 100 grams
Energy :563kJ/134kcal
Fats :0,2g
of which saturated :0g
Carbohydrates :32g
of which sugars :31g
Fibre :1,2g
Protein :0,4g
Salt :0g
Allergens
May contain eggs, peanuts, soy, milk and nuts.
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Narrative Label
Only five ingredients are used to make Alce Nero organic strawberry sorbet. It is prepared with organic Italian strawberries and contains no flavourings or colourings. Only organic cane sugar is used to sweeten it.
Alce Nero organic strawberry sorbet has been produced by master ice cream makers since 1982. The base for the sorbet comprises water, cane sugar, lemon juice and carob seed flour, which gives the sorbet a velvety, uniform structure, preventing the formation of ice crystals.
Once pasteurised and cooled, strawberry purée is added to the mixture which is then left to rest, after which it is packaged, labelled and placed in a refrigerating room to improve its organoleptic properties.
Characteristics
Only five ingredients are used to make Alce Nero organic strawberry sorbet. It is prepared with organic Italian strawberries and contains no flavourings or colourings. Only organic cane sugar is used to sweeten it.
Preparation
Alce Nero organic strawberry sorbet has been produced by master ice cream makers since 1982. The base for the sorbet comprises water, cane sugar, lemon juice and carob seed flour, which gives the sorbet a velvety, uniform structure, preventing the formation of ice crystals.
Once pasteurised and cooled, strawberry purée is added to the mixture which is then left to rest, after which it is packaged, labelled and placed in a refrigerating room to improve its organoleptic properties.
