{"title":"Syrup","description":"\u003ch2\u003eSyrup: concentrated flavor for glass and plate\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSyrup\u003c\/strong\u003e is a thick, concentrated sugar solution infused with fruit, blossoms, herbs, or spices. You can dilute it with water to make a spritzer or lemonade, or add it in small amounts to coffee, tea, desserts, and drinks. Because it is used like a spice—a dash, and the drink tastes different—we categorize syrup under Seasoning \u0026amp; Refining.\u003c\/p\u003e\n\u003ch2\u003eSyrup, syrup essence, shrub, tonic syrup\u003c\/h2\u003e\n\u003ch3\u003eClassic syrup\u003c\/h3\u003e\n\u003cp\u003eFor fruit syrup, juice is combined with sugar; for blossom and herb syrup, elderflowers, mint, or verbena are steeped in sugar water or have their flavor extracted. A mixing ratio of about 1:4 to 1:8 with water is standard. The organic syrups from Bacanha derive their flavor from juices, extracts, and natural aromas.\u003c\/p\u003e\n\u003ch3\u003eSyrup essence\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003esyrup essences\u003c\/strong\u003e from the 89Süd Manufaktur are more concentrated than classic syrup and contain less sugar. One part essence is enough for eight to nine parts water.\u003c\/p\u003e\n\u003ch3\u003eShrub: vinegar-based syrup\u003c\/h3\u003e\n\u003cp\u003eA \u003cstrong\u003eshrub\u003c\/strong\u003e is a syrup made from fruit, sugar, and vinegar. The idea comes from 17th-century England, when fruit was preserved in vinegar; when diluted, it became a refreshing drink. Shrubs have a fruity, tart taste, making them suitable for both the glass and salad dressings. They are diluted more heavily, about 1:10 to 1:15.\u003c\/p\u003e\n\u003ch3\u003eTonic and ginger syrup\u003c\/h3\u003e\n\u003cp\u003eTonic syrups contain quinine or cinchona bark and therefore taste bitter; when topped up with sparkling water, they become tonic water. Ginger syrup made with ginger juice produces a spicy ginger lemonade. The Wellpaero concentrates from the Feinbrennerei Sasse are non-alcoholic aperitifs with 0.0% vol for topping up.\u003c\/p\u003e\n\u003ch2\u003eOur syrup producers\u003c\/h2\u003e\n\u003cp\u003eOur top seller is the \u003ca href=\"\/en\/products\/sirup-fuer-gluehwein\"\u003esyrup for mulled wine\u003c\/a\u003e from \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub\u003c\/a\u003e in Untersteinbach, Steigerwald: cinnamon, cloves, orange peel, star anise, and cardamom boiled down for a long time, sweetened with brown cane sugar, and non-alcoholic. One part syrup is used for four to five parts wine or juice. In addition, the family-run manufacturer makes shrubs such as the \u003ca href=\"\/en\/products\/shrub-heidelbeer-himbeere\"\u003eblueberry-raspberry shrub\u003c\/a\u003e using blueberries from their own cultivation.\u003c\/p\u003e\n\u003cp\u003eAlso very popular is the \u003ca href=\"\/en\/products\/premium-holunderblueten-sirup\"\u003epremium elderflower syrup\u003c\/a\u003e from \u003ca href=\"\/en\/collections\/hersteller-holunderbluetenwunder\"\u003eHolunderBlütenWunder\u003c\/a\u003e in Tübingen, made with hand-picked blossoms according to Grandma Martha’s family recipe. The \u003ca href=\"\/en\/collections\/hersteller-89sued-manufaktur\"\u003e89Süd Manufaktur\u003c\/a\u003e from Waldkirch in Bavarian Swabia makes the \u003ca href=\"\/en\/products\/bio-bitter-zitronen-sirupessenz\"\u003eorganic bitter lemon syrup essence\u003c\/a\u003e from lemons grown at the foot of Mount Etna, as well as essences with lavender, quince, or garden herbs.\u003c\/p\u003e\n\u003cp\u003eIn addition to classic elderflower syrup, HolunderBlütenWunder combines the blossoms with direct quince juice from Baden-Württemberg, with direct rhubarb juice, or with ginger; the ginger version also tastes great served hot on cold days. For a spicy ginger lemonade, the \u003ca href=\"\/en\/products\/bio-ginger-sirup\"\u003eorganic ginger syrup\u003c\/a\u003e from pHenomenal Drinks contains 30% freshly pressed organic ginger juice, sweetened with agave syrup.\u003c\/p\u003e\n\u003cp\u003eFor coffee and lemonade, there are the organic syrups from \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha\u003c\/a\u003e in Paris, including \u003ca href=\"\/en\/products\/vanille-sirup\"\u003evanilla syrup\u003c\/a\u003e, \u003ca href=\"\/en\/products\/karamell-sirup\"\u003ecaramel syrup\u003c\/a\u003e, hazelnut and orgeat, as well as yuzu and mint. \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e from the Moselle contributes tonic syrups such as the \u003ca href=\"\/en\/products\/rhabarber-apfel-thymian-tonic-sirup\"\u003erhubarb, apple \u0026amp; thyme tonic syrup\u003c\/a\u003e, while \u003ca href=\"\/en\/collections\/hersteller-phenomenal-drinks\"\u003epHenomenal Drinks\u003c\/a\u003e from Hamburg provides the \u003ca href=\"\/en\/products\/bio-tonic-sirup\"\u003eorganic tonic syrup\u003c\/a\u003e with cinchona bark and agave syrup. The \u003ca href=\"\/en\/collections\/hersteller-sasse-feinbrennerei\"\u003eFeinbrennerei Sasse\u003c\/a\u003e from the Münsterland region complements this with non-alcoholic aperitif concentrates like \u003ca href=\"\/en\/products\/wellpaero-limoncello-alkoholfrei\"\u003eWellpaero Limoncello\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow to refine with syrup\u003c\/h2\u003e\n\u003cp\u003eIn the summer, mix elderflower syrup 1:4 with cold sparkling water and a few mint leaves—for the kids just as much as for yourself. A dash of vanilla or caramel syrup goes into cappuccino or hot milk; hazelnut syrup into iced coffee. Shrubs are great for the kitchen: orange-cardamom in a dressing for chicory with cheese, lemon-thyme in a marinade for roasted vegetables with feta. Elderflower syrup works well over strawberries and yogurt, caramel syrup over dessert. For the designated driver at a barbecue, mix tonic syrup, sparkling water, ice, and a slice of lemon to make a bitter, non-alcoholic long drink. And in winter, stir the syrup for mulled wine into hot grape juice—the non-alcoholic version for everyone.\u003c\/p\u003e\n\u003ch2\u003eBuying advice and storage\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMixing ratio:\u003c\/strong\u003e Classic syrup about 1:4, syrup essences 1:8 to 1:9, shrubs 1:10 to 1:15—a bottle lasts accordingly longer.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLess sweet:\u003c\/strong\u003e If you want less sugar in your glass, choose a syrup essence, which uses less sugar and is diluted more heavily.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBottle size:\u003c\/strong\u003e The 200 ml tonic syrups from Wajos are enough for about ten glasses, a 400 ml Bacanha bottle for about 20 drinks.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eQuinine:\u003c\/strong\u003e The tonic syrups contain quinine.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e The hazelnut syrup contains tree nuts.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store unopened in a cool, dark place; once opened, keep sealed in the refrigerator and consume promptly—refer to the information on the label.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore on seasoning and refining\u003c\/h2\u003e\n\u003cp\u003eSyrup is part of \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning \u0026amp; Refining\u003c\/a\u003e. For dishes rather than drinks, you can find rubs, dip mixes, and miso under \u003ca href=\"\/en\/collections\/kategorie-salz-gewuerze\"\u003eSalt \u0026amp; Spices\u003c\/a\u003e, and ketchup, mustard, and soy sauce under \u003ca href=\"\/en\/collections\/kategorie-saucen-ketchup-co\"\u003eSauces, Ketchup \u0026amp; Co.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eOrder syrup online\u003c\/h2\u003e\n\u003cp\u003eWhether elderflower for a summer spritzer, vanilla for coffee, or spiced syrup for winter: at Leni \u0026amp; Hans, you can order syrup online and your package will be with you in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"bio-tonic-sirup","title":"Organic Tonic Syrup","description":"\u003ch2\u003epHenomenal Organic Tonic Syrup. Organic drink syrup for mixing your own tonic water – with cinchona bark, citrus, and a dry-bitter profile.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003epHenomenal Organic Tonic Syrup\u003c\/strong\u003e is an organic drink syrup from Hamburg-based pHenomenal Drinks that lets you mix your own tonic water. It is based on cinchona bark, organic citrus juices, and organic agave syrup, and is alcohol-free and vegan. 250 ml is enough for twelve long drinks. Not a pre-mixed tonic, not refined sugar – a concentrate for mixing your own.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Organic Tonic Syrup from pHenomenal\u003c\/strong\u003e is the essence of tonic water before the water and carbonation are added. Tonic water is a quinine-containing lemonade whose characteristic bitterness comes from the bark of the cinchona tree. With pHenomenal, you get this lemonade as a syrup: you mix it with sparkling water right in the glass. The idea behind it is simple. In a gin and tonic, the majority of the liquid is the tonic, not the gin. Hendrik Schaulin, founder of pHenomenal Drinks, no longer wanted to let good craft gins disappear under industrially produced, often overly sweet tonic water. That is why he developed a syrup that remains deliberately dry and finely balances its bitter notes. One side effect: according to the manufacturer, one bottle replaces eight to ten small tonic bottles. This saves space in the fridge and a lot of glass.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe tonic syrup tastes of clear tonic bitterness with plenty of citrus fruit. In the glass, it appears orange to amber in color; the aroma is dominated by citrus and bitter orange.\u003c\/p\u003e\n\n\u003cp\u003eThe bitter notes come from real cinchona bark. Added to this, orange, lemon, lime, and grapefruit bring the full spectrum of citrus fruits into the glass. The manufacturer also describes an ethereal note of lemongrass. The result is more complex than a standard tonic, yet remains reserved enough to let your gin's botanicals shine through. That was precisely the point of its development: the tonic should accompany the gin and leave it room to breathe.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup is sweetened with organic agave syrup, which is the second ingredient after water. Undiluted, the concentrate is therefore sweet and bitter at the same time. Diluted at a ratio of 5 to 1, the finished tonic contains 5.9 g of sugar per 100 ml, according to the manufacturer. Tartaric acid is used for acidity instead of citric acid. Anyone expecting a sweet, intensely fizzy tonic from a bottle will find the pHenomenal tonic tart and dry. This is intentional.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eFor a tonic water, mix 2 cl of syrup with 10 cl of sparkling mineral water. This corresponds to the 1 to 5 ratio recommended by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eFor a gin and tonic according to pHenomenal's house recipe, pour 10 cl of highly carbonated mineral water or tap water from a soda maker into the glass. Add 2 cl of tonic syrup and 4 cl of gin. Stir carefully so the carbonation remains in the glass. Ice cubes and a slice of lemon, lime, or cucumber finish the long drink. You are free to choose your gin: the manufacturer suggests one to three parts gin to the finished tonic as a guide.\u003c\/p\u003e\n\n\u003cp\u003eEntirely without alcohol, the syrup becomes a refreshingly bitter lemonade. It also works well with white port or vermouth, and with an espresso over ice, you get an espresso tonic. Because the syrup also tastes good undiluted, you can use it to add tonic notes to iced tea, cold brew coffee, sorbets, or a salad dressing. According to the manufacturer, it is also suitable for cooking and baking.\u003c\/p\u003e\n\n\u003cp\u003eWhen mixing, the order makes a difference. First put the water in the glass, then carefully add the syrup, and only then stir. This preserves the carbonation and ensures the syrup is distributed evenly. pHenomenal demonstrates this process in four steps, measuring the water in a scale-marked Erlenmeyer flask. This makes it easy to measure 100 ml, and the tonic immediately looks like it belongs in a home bar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e With the \u003ca href=\"\/en\/products\/2cl-glasdosierer-im-karton\"\u003e2cl glass dispenser\u003c\/a\u003e, you will get exactly 2 cl every time. The dispenser's natural cork seals the opened bottle, so it can simply stay on while in the fridge.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Tonic Syrup is the first product from pHenomenal Drinks in Hamburg. The owner and developer is Hendrik Schaulin, who founded the brand in 2012.\u003c\/p\u003e\n\n\u003cp\u003eThe idea was born at the end of 2012 after an evening at a favorite bar. Hendrik Schaulin found a recipe for homemade tonic water, ordered cinchona bark, and began experimenting with his friend Peter Hundert. The first prototype was soon ready in the kitchen. Schaulin studied fashion design in Paris and worked for many years as a stylist for fashion and advertising clients. His enthusiasm for bars and cocktails has been with him for a long time, along with a growing collection of old bar books.\u003c\/p\u003e\n\n\u003cp\u003eThe cinchona bark for the tonic comes from Ecuador and the Congo. pHenomenal extracts the bitter substance itself: the bark is boiled with spices like a bitter tea and carefully filtered. Added to this are organic direct juices of orange, lemon, lime, and grapefruit. The syrup is handmade in Hamburg and is organic-certified, eco-control body DE-ÖKO-039. pHenomenal Drinks is a member of Slow Food Germany. A year after the tonic, the ginger syrup was added, followed later by ready-to-serve cocktails.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe tonic syrup is for everyone who wants to take control of their own gin and tonic. You decide how bitter and how strong the tonic becomes, and only mix as much as you need at the moment.\u003c\/p\u003e\n\n\u003cp\u003eIt suits people with a small gin collection who want to taste every variety with a subtle tonic. It also fits into small kitchens where there is no room for crates of tonic bottles. And it is a great gift for hosts who enjoy standing at the home bar. For guests who drink non-alcoholic beverages, you can use it to mix a bitter lemonade with citrus in a few seconds. If you like it spicy, try the \u003ca href=\"\/en\/products\/bio-ginger-sirup\"\u003eOrganic Ginger Syrup\u003c\/a\u003e for a Moscow Mule or Dark \u0026amp; Stormy. You can find all syrups, cocktails, and accessories on our \u003ca href=\"\/en\/collections\/hersteller-phenomenal-drinks\"\u003epHenomenal Drinks page\u003c\/a\u003e. The syrup contains quinine. It is not suitable for those who prefer to drink pre-carbonated tonic straight from the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eCinchona bark, citrus, and agave from Hamburg – the Organic Tonic Syrup from pHenomenal for your tonic water just the way you like it.\u003c\/em\u003e\u003c\/p\u003e","brand":"pHenomenal Drinks","offers":[{"title":"250 ml","offer_id":59005672784204,"sku":"026PHE001","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-tonic-sirup-freisteller.png?v=1790867296"},{"product_id":"bio-ginger-sirup","title":"Organic Ginger Syrup","description":"\u003ch2\u003epHenomenal Organic Ginger Syrup. Organic ginger syrup for mixing your own ginger beer – with 30% ginger juice, orange, and noticeable heat.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003epHenomenal Organic Ginger Syrup\u003c\/strong\u003e is an organic drink syrup from pHenomenal Drinks in Hamburg that allows you to mix your own spicy ginger lemonade. It consists of 30% organic ginger juice, supplemented with organic orange juice and organic agave syrup. Alcohol-free, vegan, 250 ml for twelve long drinks. No chili heat, no refined sugar – the heat comes from the ginger.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Organic Ginger Syrup from pHenomenal\u003c\/strong\u003e is a concentrate for ginger beer that you mix with sparkling water right in the glass. In English, ginger beer is quite different from ginger ale. Ginger ale is a rather mild, floral lemonade, while ginger beer stands for a drink with clear ginger heat and fruitiness. That is exactly where this syrup comes in. When pHenomenal developed it in 2013, the goal, according to the manufacturer, was: plenty of fresh organic ginger, good heat, and less sweetness. Fermented ginger beer in the old-fashioned homemade style would have been one option. However, that does not fit well with German food law, and fermenting bottles can even burst during transport. That is why Hendrik Schaulin decided on a syrup. It saves bottles and fridge space and lets you determine the intensity of the drink yourself.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger syrup has a distinct ginger taste, spicy and with notes of orange. Its color is golden yellow, and the aroma features ginger and orange.\u003c\/p\u003e\n\n\u003cp\u003eAlmost a third of the syrup is freshly pressed organic ginger juice. The orange juice rounds off the heat and adds fruitiness to the glass. Spice extracts and a pinch of salt give the syrup depth, while tartaric acid provides a fresh acidity. This heat comes solely from the ginger; pHenomenal deliberately avoids the use of chili tincture.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup is sweetened with organic agave syrup, which is the first ingredient on the list. In its concentrated form, it is therefore both sweet and spicy. Only when mixed with water does the drink emerge that the manufacturer intended: spicy and fruity, but less sweet than many ginger lemonades. You decide how strong it gets based on the ratio of syrup to water. Anyone expecting a gentle, mild ginger lemonade will find the ginger syrup quite potent. In that case, a splash more water helps.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a ginger lemonade, mix 2 cl of syrup with 10 cl of sparkling mineral water, a 1:5 ratio. Pour the water into the glass first, then the syrup, and stir gently.\u003c\/p\u003e\n\n\u003cp\u003eThe ratio is a starting point. With a little more water, the drink becomes milder and approaches a ginger ale. With a splash more syrup, it becomes spicier and fruitier. This allows you to mix the perfect strength for any occasion, from an aperitif to a long drink late in the evening. According to the manufacturer, a 250 ml bottle is enough for twelve drinks.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the ginger syrup is primarily intended as a mixer for spirits. It adds savory heat to a long drink without masking the taste of the spirit. The classics are the Moscow Mule with vodka, the Dark \u0026amp; Stormy with rum, and the London Buck with gin.\u003c\/p\u003e\n\n\u003cp\u003epHenomenal also recommends the syrup for fruit brandies, such as pear brandy, plum schnapps, or cherry brandy. The fruit of the brandies and the heat of the ginger complement each other well. As an alcohol-free option, the ginger lemonade is a great accompaniment to food. Diluted with hot water, the syrup becomes a ginger infusion for cold days. In the kitchen, you can use it for Asian wok dishes, crumbles, and baking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the \u003ca href=\"\/en\/products\/2cl-glasdosierer-im-karton\"\u003e2 cl glass dispenser\u003c\/a\u003e directly onto the bottle. This allows you to pour exactly 2 cl with a flick of the wrist, and the natural cork seals the opened bottle in the fridge.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger syrup is the second product from pHenomenal Drinks in Hamburg. It was created in 2013, one year after the tonic syrup, out of a love for the Dark \u0026amp; Stormy.\u003c\/p\u003e\n\n\u003cp\u003epHenomenal Drinks was founded by Hendrik Schaulin, the owner and developer of the brand. At the end of 2012, he began tinkering with his own tonic together with his friend Peter Hundert. When they were looking for ginger beer for their Dark \u0026amp; Stormy a year later, they were disappointed by what was available. They wanted real ginger taste, real heat, and less sugar. The solution was their own syrup based on fresh organic ginger juice.\u003c\/p\u003e\n\n\u003cp\u003eThe ginger for the syrup is organic ginger from Peru and Uganda. It is freshly pressed in Southern Germany. Instead of citric acid, pHenomenal relies on tartaric acid, which is derived from wine production. The manufacturer uses direct organic juices for fruitiness and acidity. The syrup is handmade in Hamburg and is organic-certified by the eco-inspection body DE-ÖKO-039. pHenomenal Drinks is a member of Slow Food Germany.\u003c\/p\u003e\n\n\u003cp\u003eWhy syrup instead of pre-mixed lemonade? For pHenomenal, it is a matter of conviction. A syrup weighs less than ready-made lemonade, requires less packaging, and causes fewer transport emissions. The recommended 5:1 mixing ratio allows for the use of real ingredients instead of relying on flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger syrup is for everyone who really wants to taste ginger. It is suitable for people who enjoy mixing Mules, Bucks, and Dark \u0026amp; Stormys at their home bar.\u003c\/p\u003e\n\n\u003cp\u003eIt is also for everyone who loves fruit brandies and is looking for a new way to drink them. Those avoiding alcohol get a spicy lemonade whose strength they control themselves. And for those with limited fridge space, it’s easier to store one small bottle than many bottles of lemonade. It also works as a gift for hosts, perhaps paired with a bottle of rum or a local fruit brandy. For gin and tonic, there is the \u003ca href=\"\/en\/products\/bio-tonic-sirup\"\u003eOrganic Tonic Syrup\u003c\/a\u003e from the same manufacturer. You can find all syrups, cocktails, and accessories on our \u003ca href=\"\/en\/collections\/hersteller-phenomenal-drinks\"\u003epHenomenal Drinks page\u003c\/a\u003e. The ginger syrup is not suitable for those looking for a mild, floral ginger ale.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrganic ginger, orange, and agave from Hamburg – the ginger syrup from pHenomenal for ginger beer with real heat.\u003c\/em\u003e\u003c\/p\u003e","brand":"pHenomenal Drinks","offers":[{"title":"250 ml","offer_id":59005672948044,"sku":"026PHE002","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-ginger-sirup-freisteller.png?v=1790867302"},{"product_id":"bio-rhabarber-sirupessenz","title":"Organic Rhubarb Syrup Essence","description":"\u003ch2\u003e89Süd Organic Rhubarb Syrup Essence. Organic syrup essence made from rhubarb juice, deep red and fruity-tart – concentrated for spritzers, sparkling wine, and Hugo cocktails.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e89Süd Organic Rhubarb Syrup Essence\u003c\/strong\u003e is an organic syrup essence made from rhubarb juice, organic sugar, water, and citric acid by the 89Süd manufactory in Waldkirch, Bavarian Swabia. More concentrated than classic syrup, with less sugar and lots of rhubarb, vegan and non-alcoholic, 330 ml in a swing-top bottle. Not a finished syrup, not a fruit juice drink, no added flavorings – an essence you can use to mix your own spritzers and lemonade.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Rhubarb Syrup Essence from 89Süd\u003c\/strong\u003e is our top seller among the essences from Waldkirch. A syrup essence is a concentrate for dilution, but structured differently than classic syrup: at 89Süd, the raw ingredient is the focus. Therefore, according to the manufacturer, the essence contains significantly less sugar and the highest possible concentration of rhubarb juice. In a glass, add one part essence to eight or nine parts water. A 330 ml bottle thus yields a good three liters of spritzer. That is why the small swing-top bottle goes further than its size suggests. The rhubarb grows on Flora and Christoph Nieß's own field, is cooked down at harvest time, and bottled by hand. This brings the acidity of the stalks into the bottle, and you decide at your kitchen table how strong the spritzer should be.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe rhubarb syrup essence tastes like pure rhubarb: intensely fruity and tart, with the typical acidity of fresh stalks and a sweetness that only rounds it out. The color is a deep red that remains even when diluted in a glass.\u003c\/p\u003e\n\n\u003cp\u003eStraight from the bottle, the essence is strong and concentrated – as intended. Diluted with water, it creates a rhubarb spritzer with an unadulterated, delicate flavor, just as 89Süd describes it: fruity rather than sugary. Rhubarb juice is the first item on the list of ingredients, followed by organic sugar, water, and citric acid as an acidulant. That is the entire recipe.\u003c\/p\u003e\n\n\u003cp\u003eCompared to rhubarb syrup from the supermarket shelf, you notice the color first, then the flavor: the red comes from the stalk, as does the acidity. You can taste that juice is the base here and sugar is only the second ingredient. Anyone who knows rhubarb from the market in early summer, raw in the hand or as compote, will find that exact taste again in the glass – only concentrated.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a sweet, mild lemonade will find the essence tart. Rhubarb remains rhubarb, even when mixed. If you enjoy exactly this acidity, this is the variety that is reordered most frequently by our customers in summer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a classic rhubarb spritzer, add one part essence to eight or nine parts sparkling mineral water, add ice, and it's ready. Pour the water into the glass first, then the essence, and stir briefly. For children and those who prefer it milder, use a bit more water; those who like it strong can add a splash more essence.\u003c\/p\u003e\n\n\u003cp\u003e89Süd also recommends the essence in sparkling wine, Prosecco, and cocktails. A dash in a glass of sparkling wine tints it rosé and adds acidity to the bubbles. This creates an aperitif before a meal or a rhubarb version of the Hugo, where the essence replaces the elderflower syrup. In a cocktail, it takes the role of the sweet syrup, only with more fruit and more acidity. In lemonade with a slice of lemon, it is the summer bottle for the balcony.\u003c\/p\u003e\n\n\u003cp\u003eThe essence is also practical for guests: one bottle on the table, a pitcher of sparkling water next to it, and everyone can mix their spritzer as strong as they like. The swing-top keeps the bottle sealed between drinks, even if it is sitting outside in the garden.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. Once opened, it belongs in the refrigerator and should be used up promptly. With a bottle that yields three liters of spritzer, that is rarely a problem in summer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Freeze ice cubes made from already diluted essence and add them to the spritzer – this way, the glass stays red and tart in the sun until the last sip, rather than becoming watered down.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe 89Süd manufactory is located in Waldkirch, a district of Winterbach in the Günzburg district in Bavarian Swabia. Flora and Christoph Nieß grow most of the fruit, herbs, flowers, and vegetables themselves, using mixed cultivation and with an eye toward bees and insects in the field. The rhubarb for this essence comes from this very own cultivation.\u003c\/p\u003e\n\n\u003cp\u003eIt is cooked down when the stalks reach their ideal harvest time and bottled immediately afterward – all by hand, from the cultivation to the cooking process to the label. The illustration on the bottle was drawn by Flora Nieß herself. The manufactory has been officially organic-certified since the summer of 2020; the couple says they valued organic quality even before that.\u003c\/p\u003e\n\n\u003cp\u003eThe idea behind all essences from Waldkirch is: little sugar, lots of flavor. Compared to conventional syrup, the focus is on the intense taste of the fruit, hence less sugar and the highest possible concentration of raw ingredients – and that is why the small bottle goes a long way. You can find more about the couple and the seven varieties on our \u003ca href=\"\/en\/collections\/hersteller-89sued-manufaktur\"\u003e89Süd page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe rhubarb syrup essence is the bottle for everyone who prefers mixing spritzers themselves rather than buying them ready-made. It suits the family dinner table in summer, the balcony after work, and aperitifs with guests who are the designated drivers. As a small gift, the swing-top bottle with the illustrated label is a present that goes into use immediately and smells of rhubarb when opened. And those with little space in the fridge just store one small bottle instead of a row of lemonade bottles.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer something more floral should choose the \u003ca href=\"\/en\/products\/bio-lavendel-holunder-sirupessenz\"\u003eLavender-Elderflower Syrup Essence\u003c\/a\u003e; those looking for tart fruit will like the \u003ca href=\"\/en\/products\/quitten-sirupessenz\"\u003eQuince Syrup Essence\u003c\/a\u003e made from regional quinces. Further syrups and essences can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The rhubarb essence is not suitable for those expecting a sweet, mild lemonade – it remains tart, even with plenty of water.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRhubarb from our own field, deep red and tart – the organic syrup essence from Waldkirch, with which you can mix the summer yourself.\u003c\/em\u003e\u003c\/p\u003e","brand":"89Süd Manufaktur","offers":[{"title":"330 ml","offer_id":57548057444684,"sku":"026SUD0001","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-rhabarber-sirupessenz-woo-eigen.png?v=1790954652"},{"product_id":"quitten-sirupessenz","title":"Quince syrup essence","description":"\u003ch2\u003e89Süd Quince Syrup Essence. Syrup essence made from regional quince juice, fruity-tart and fragrant – for spritzers, black tea, and creative cooking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e89Süd Quince Syrup Essence\u003c\/strong\u003e is a syrup essence made from quince juice, organic sugar, and citric acid by the 89Süd manufactory in Waldkirch, Bavarian Swabia. More concentrated than classic syrup, with less sugar and plenty of quince, vegan and non-alcoholic, 330 ml in a swing-top bottle. No water in the recipe, no added flavoring, no organic seal on the label – just completely untreated quinces from the region.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuince Syrup Essence from 89Süd\u003c\/strong\u003e is the one variety from the manufactory that intentionally foregoes the organic seal: for Flora and Christoph Nieß, regionality is more important for quince than a certificate. They source the fruits completely untreated from their region, and the sugar is organic. A syrup essence is a concentrate for diluting, but structured differently than classic syrup. The focus is on the taste of the fruit; therefore, according to the manufactory, the essence contains significantly less sugar and the highest possible concentration of quince juice. The ingredient list is short: quince juice, organic sugar, and citric acid as an acidifier. In a glass, add one part essence to eight to nine parts water; one 330 ml bottle makes a good three liters of spritzer. The quince is a fruit that rarely makes it into a glass – raw, it is hard and tart; cooked, it is fragrant and golden. This exact fragrance is what is inside the bottle.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Quince Syrup Essence tastes fruity-tart, with the fine fragrance that quince unfolds when cooked, and a slightly oriental touch. The sweetness carries the fruit and keeps it at the forefront.\u003c\/p\u003e\n\n\u003cp\u003eAnyone familiar with quince as jelly or quince paste will recognize it here, just clearer and less sweet. The focus is on the tartness and floral notes of the fruit, backed by a rounded, honey-like fruitiness. Diluted with water, this character remains: the spritzer tastes of quince, of the golden-yellow juice of the cooked fruit. The recipe contains no water – inside the bottle, there is only juice, sugar, and acid.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting the sweet quince from Christmas jelly will get the tarter side of the fruit here. This makes the essence a great partner for tea and beer, but for children who like things sweet, the rhubarb is usually the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eFor a spritzer, add one part essence to eight to nine parts sparkling mineral water, ice, and a slice of lemon. Add the water to the glass first, then the essence, and stir briefly. Cold-brewed black tea with a dash of quince essence becomes an iced tea for the afternoon.\u003c\/p\u003e\n\n\u003cp\u003e89Süd also recommends the essence in beer drinks and cocktails. A dash in a Berliner Weisse replaces classic syrup and brings tartness instead of sugary sweetness to the glass; in a cocktail, the quince provides the fruit sweetness usually delivered by a liqueur. Warm, it can be added to black tea: one teaspoon in the cup gives the tea fruit and fragrance – the sugar cube stays in the box. The manufactory itself calls the combination with hot or cold black tea a highlight.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, quince is the variety that 89Süd expressly recommends for creative recipes and desserts. A spoonful over vanilla ice cream, in plain yogurt, in quark dishes, or over warm semolina pudding – wherever quince jelly fits, the essence fits too, just more liquid and easier to dose.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. Once opened, it belongs in the refrigerator and should be consumed promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e In winter, brew a hot black tea with quince essence, a slice of ginger, and a cinnamon stick – the non-alcoholic punch for an Advent afternoon that smells of cooked quince.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe 89Süd manufactory is located in Waldkirch, a district of Winterbach in the Günzburg district of Bavarian Swabia. Flora and Christoph Nieß grow most of their fruits, herbs, flowers, and vegetables themselves, using mixed cultivation with an eye toward the bees and insects in the field. The quinces for this essence come from their own and regional cultivation, completely untreated.\u003c\/p\u003e\n\n\u003cp\u003eThey cook in batches when the fruits have reached their ideal harvest time, and bottle them immediately afterward – all by hand, from cultivation to cooking to the label. The illustration on the bottle was drawn by Flora Nieß herself. Since summer 2020, the manufactory has been officially organic-certified, and six of the seven varieties carry the seal. For the quince, the couple made a conscious choice otherwise: better the untreated fruit from their own region than a certified one from further away.\u003c\/p\u003e\n\n\u003cp\u003eThe idea behind all essences from Waldkirch is: little sugar, lots of flavor. Compared to conventional syrup, the focus is on the intense taste of the fruit, hence less sugar and the highest possible concentration of raw materials. You can find more about the couple and the seven varieties on our \u003ca href=\"\/en\/collections\/hersteller-89sued-manufaktur\"\u003e89Süd page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Quince Syrup Essence is the bottle for everyone who likes quince and rarely gets their hands on it. It goes well with tea drinkers in the afternoon, dessert on Sunday, and a wheat beer on a summer evening. Quinces are available at the market for a few weeks in October, and those who want to process them need time and a sharp knife. The essence brings the fruit into the whole year without any effort. As a gift, the swing-top bottle is perfect for people who love to cook and would appreciate an ingredient they don't yet have in their pantry.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a classic fruit spritzer should choose the \u003ca href=\"\/en\/products\/bio-rhabarber-sirupessenz\"\u003eOrganic Rhubarb Syrup Essence\u003c\/a\u003e, our bestseller from Waldkirch; those who like it tart and bitter should try the \u003ca href=\"\/en\/products\/bio-hopfen-melisse-sirupessenz\"\u003eOrganic Hop-Lemon Balm Syrup Essence\u003c\/a\u003e. Further syrups and essences can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The quince essence is not suitable for those who exclusively buy products with an organic seal – for them, the six organic sisters are ready.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eUntreated quinces from the region, fruity-tart and fragrant – the syrup essence from Waldkirch for tea, spritzers, and dessert.\u003c\/em\u003e\u003c\/p\u003e","brand":"89Süd Manufaktur","offers":[{"title":"330 ml","offer_id":57548057608524,"sku":"026SUD0002","price":8.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/quitten-sirupessenz-freisteller.png?v=1790867400"},{"product_id":"bio-lavendel-holunder-sirupessenz","title":"Organic Lavender-Elderflower Syrup Essence","description":"\u003ch2\u003e89Süd Organic Lavender-Elderberry Syrup Essence. Organic syrup essence made from a lavender blossom infusion and elderberry juice, delicately floral – for lemonade, spritz, gin, and chai.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e89Süd Organic Lavender-Elderberry Syrup Essence\u003c\/strong\u003e is an organic syrup essence made from an infusion of lavender blossoms, organic sugar, elderberry juice, and citric acid by the 89Süd manufactory in Waldkirch, Bavarian Swabia. More concentrated than classic syrup, with less sugar and plenty of floral notes, vegan and alcohol-free, 330 ml in a swing-top bottle. No lavender oil, no added flavorings, no elderflower syrup – an essence made from real blossoms and wild-harvested berries.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Lavender-Elderberry Syrup Essence by 89Süd\u003c\/strong\u003e is the floral variety of the manufactory and, after Rhubarb and Bitter Lemon, the essence most frequently ordered from us. A syrup essence is a concentrate for dilution, but structured differently than classic syrup. At 89Süd, the raw ingredient is the focus; for this reason, the manufactory states that the essence contains significantly less sugar and the highest possible concentration of blossoms and berries. In this case, that means an infusion of lavender blossoms, which provides the flavor, and elderberry juice, which adds color and dark fruit notes. In a glass, you add one part essence to eight to nine parts water. A 330 ml bottle thus yields a good three liters of lavender lemonade – or many glasses of spritz if the summer is long. Flora and Christoph Nieß collect the elderberries in Swabian forests, and the boiling and bottling are done by hand.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe Lavender-Elderberry Syrup Essence tastes delicately floral: lavender at the forefront, floral and fresh, followed by the dark fruit of the elderberry, which colors the glass violet. 89Süd describes this as a taste experience that transports you to the South of France.\u003c\/p\u003e\n\n\u003cp\u003eThose who only know lavender as a scent from a sachet are usually surprised by the first sip. In the glass, it is refined and fresh, more blossom than perfume, and the elderberry gives it depth and color. Diluted into lemonade, the lavender remains recognizable but delicate, with a light fruit sweetness and a subtle acidity. The color is a selling point in its own right: a splash in a champagne flute turns Prosecco violet to rosé, which is why the manufactory explicitly recommends the essence for sparkling wine and Prosecco.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a strong fruit spritzer are better served by the rhubarb. This essence thrives on the blossom, and those who generally find lavender in a glass unfamiliar will feel the same way here.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor lavender lemonade, add one part essence to eight to nine parts sparkling mineral water, ice, and a slice of lemon. Pour the water into the glass first, then the essence, and stir briefly. This is the drink that 89Süd itself describes as wonderfully Southern French – for an afternoon in the garden or dinner outdoors.\u003c\/p\u003e\n\n\u003cp\u003eAs a spritz, the essence comes in a wine glass with Prosecco and a splash of sparkling water over ice, garnished with a lemon twist. In a gin and tonic, it takes on the role of a mixer: a splash with gin, topped with tonic, and the drink becomes floral and violet. 89Süd also recommends it for cocktails and as a variation of a Hugo, where the essence replaces elderflower syrup and adds lavender.\u003c\/p\u003e\n\n\u003cp\u003eIt works warm in chai: a teaspoon in a chai latte gives the spiced tea a floral note that the manufactory claims is a fantastic match. It is also an alternative to orange juice for toasting with sparkling wine and Prosecco – in terms of color, it certainly is.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. Once opened, it should be kept in the refrigerator and used up promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Prepare a carafe of lavender lemonade for guests, with ice cubes, lemon slices, and a few blueberries. The berries absorb the color, and everyone at the table sees immediately that there is more in the glass than just water with syrup. Prepared with still water, the carafe will keep in the refrigerator until the evening; add the sparkling water to the glass at the table.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe 89Süd manufactory is based in Waldkirch, a district of Winterbach in the Günzburg district of Bavarian Swabia. Flora and Christoph Nieß grow most of the fruit, herbs, blossoms, and vegetables themselves, using mixed cultivation and keeping bees and insects on the fields in mind. They harvest the elderberries for this essence in Swabian forests as wild forage.\u003c\/p\u003e\n\n\u003cp\u003eThe lavender blossoms are infused—meaning their flavor is transferred into liquid rather than pressed as juice—which is why \"infusion of lavender blossoms\" is the first ingredient on the label. The boiling takes place when blossoms and berries are at their ideal harvest time, followed immediately by bottling: everything is done by hand, from cultivation to boiling and labeling. The illustration on the bottle was drawn by Flora Nieß herself. The manufactory has been officially organic-certified since the summer of 2020.\u003c\/p\u003e\n\n\u003cp\u003eThe philosophy behind all the essences from Waldkirch is: little sugar, lots of flavor. Compared to conventional syrup, the focus is on the intense taste of fruits, herbs, and blossoms, resulting in less sugar and the highest possible concentration of raw ingredients. You can find more about the couple and their seven varieties on our \u003ca href=\"\/en\/collections\/hersteller-89sued-manufaktur\"\u003e89Süd page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWho it's for\u003c\/h3\u003e\n\n\u003cp\u003eThe Lavender-Elderberry Syrup Essence is the bottle for anyone who likes to mix spritzes and gin and tonics at their home bar and is looking for something unique. It is perfect for hosts who want to impress with a violet carafe on the table and for anyone who loves the South of France in a glass. As a gift, the swing-top bottle with the illustrated label is a souvenir that smells of lavender upon opening and shows off its color when poured.\u003c\/p\u003e\n\n\u003cp\u003eThose who like it fruity and sour should reach for the \u003ca href=\"\/en\/products\/bio-rhabarber-sirupessenz\"\u003eOrganic Rhubarb Syrup Essence\u003c\/a\u003e, our bestseller from Waldkirch; if you are looking for a second gin partner, try the \u003ca href=\"\/en\/products\/bio-gruene-kraeuter-sirupessenz\"\u003eOrganic Green Herb Syrup Essence\u003c\/a\u003e with mint, lemon balm, and tarragon. You can find further syrups and essences in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. The lavender essence is not suitable for those expecting a classic fruit lemonade – here, the blossom leads while the berry plays a supporting role.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLavender blossoms and wild-harvested elderberries, delicately floral and violet – the organic syrup essence from Waldkirch for lemonade, spritz, and gin and tonic.\u003c\/em\u003e\u003c\/p\u003e","brand":"89Süd Manufaktur","offers":[{"title":"330 ml","offer_id":57548057641292,"sku":"026SUD0003","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-lavendel-holunder-sirupessenz-woo-eigen.png?v=1790954660"},{"product_id":"bio-hopfen-melisse-sirupessenz","title":"Organic Hop-Lemon Balm Syrup Essence","description":"\u003ch2\u003e89Süd Organic Hop-Lemon Balm Syrup Essence. Organic syrup essence made from hops and lemon balm – tart, lemony, and non-alcoholic, for spritzers, sparkling wine, and aperitifs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e89Süd Organic Hop-Lemon Balm Syrup Essence\u003c\/strong\u003e is an organic syrup essence from the 89Süd manufactory in Waldkirch, Bavarian Swabia: an extract of lemon balm and hops, sweetened with organic sugar, non-alcoholic and vegan, 330 ml in a swing-top bottle. Tart from the hops, lemony from the lemon balm. Not a classic syrup, not a ready-made powder, no added flavorings – a concentrate that you mix with water to make a spritzer.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHop-Lemon Balm Syrup Essence from 89Süd\u003c\/strong\u003e is a beverage concentrate that Flora and Christoph Nieß intentionally call an essence. Compared to conventional syrup, the manufacturer states it contains significantly less sugar and the highest possible concentration of raw ingredients. This makes it highly dilutable: one part essence to eight to nine parts water, meaning the 330 ml bottle makes about three liters of spritzer. Hops and lemon balm are a combination you rarely find on supermarket shelves: the fruity bitter note of the hops, here non-alcoholic and combined with the citrus freshness of the lemon balm. The manufacturer calls this variety its surprising all-rounder for sparkling mixed drinks.\u003c\/p\u003e\n\n\n\u003ch3\u003eTart from the hops, lemony from the lemon balm\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Hop-Lemon Balm Syrup Essence tastes primarily of lemon balm: lemony, green, and fresh, like a lemon balm leaf rubbed between your fingers. Behind that, the hops kick in with a fruity bitter note that provides a dry finish to each sip.\u003c\/p\u003e\n\n\n\u003cp\u003eDiluted with water, it becomes a spritzer that is tart rather than sweet. The lemon balm maintains the freshness, while the hops give the drink a mature character, the likes of which are usually only found in beer or tonic. Both come from a plant extract, sweetened with organic sugar.\u003c\/p\u003e\n\n\n\u003cp\u003eAnyone expecting a sweet fruit spritzer will be disappointed with this variety – the Rhubarb Syrup Essence from the same producer is a better choice for that. Hop-Lemon Balm is the tart, herbal bottle in the collection for people looking for a bitter edge in an aperitif.\u003c\/p\u003e\n\n\n\u003ch3\u003eSpritzer, sparkling wine, aperitif: one part essence, eight to nine parts water\u003c\/h3\u003e\n\n\n\u003cp\u003eThe simplest way is a spritzer: one part essence to eight to nine parts cold mineral water, add ice, and you’re done. The manufacturer explicitly recommends it in water as a non-alcoholic refreshment – with plenty of carbonation, the hop note comes through most clearly.\u003c\/p\u003e\n\n\n\u003cp\u003eThe essence is equally fine in Prosecco, sparkling wine, or white wine: a splash in the glass turns a sparkling wine into a tart aperitif with herbal notes. In cocktails, it plays the role usually occupied by bitters or a tonic syrup; with gin and soda, you get a long drink that remains dry.\u003c\/p\u003e\n\n\n\u003cp\u003eStore the bottle in a cool, dark place. Once opened, it belongs in the refrigerator and should be consumed promptly; the manufacturer does not specify a timeframe for this.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e One part essence to eight parts ice-cold mineral water, plus a sprig of fresh lemon balm and a slice of lemon – the lemon brings the balm to the fore, while the hops remain in the background.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom Waldkirch in Bavarian Swabia, simmered by hand\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 89Süd manufactory is located in Waldkirch, a district of Winterbach in the Günzburg district. Flora and Christoph Nieß grow most of their fruits, herbs, flowers, and vegetables themselves using mixed cultivation; they source the remaining ingredients as regionally as possible.\u003c\/p\u003e\n\n\n\u003cp\u003eThey simmer and bottle the products when the raw ingredients are at their ideal harvest time – by hand, from cultivation to bottling to the label. Flora Nieß draws the illustrations on the bottle herself. Since summer 2020, the essences have been officially organic certified, inspection body DE-ÖKO-006; the hops, lemon balm, and sugar in this bottle come from organic farming. All varieties are vegan and non-alcoholic; according to the manufacturer, flavor enhancers are strictly avoided.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor the home bar, after-work drinks, and guests who prefer non-alcoholic beverages\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Hop-Lemon Balm Syrup Essence is for anyone who wants a spritzer with character – tart, herbal, mature. It is perfect for the balcony after work, for the home bar as an aperitif base, and for the table when guests are driving.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer something greener, try the \u003ca href=\"\/en\/products\/bio-gruene-kraeuter-sirupessenz\"\u003eGreen Herb Syrup Essence\u003c\/a\u003e with mint, lemon balm, and tarragon; if you love the bitter note, choose the \u003ca href=\"\/en\/products\/bio-bitter-zitronen-sirupessenz\"\u003eBitter Lemon Syrup Essence\u003c\/a\u003e. You can find all seven varieties on our \u003ca href=\"\/en\/collections\/hersteller-89sued-manufaktur\"\u003e89Süd page\u003c\/a\u003e, and other concentrates in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. This essence is not suitable for those expecting a sweet, fruity drink – it remains tart, even with sparkling wine.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eHops and lemon balm from Bavarian Swabia, simmered by hand – the non-alcoholic organic syrup essence for tart spritzers, sparkling wine, and aperitifs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"89Süd Manufaktur","offers":[{"title":"330 ml","offer_id":57548057706828,"sku":"026SUD0004","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-hopfen-melisse-sirupessenz-freisteller.png?v=1790867415"},{"product_id":"bio-gruene-kraeuter-sirupessenz","title":"Organic Green Herb Syrup Essence","description":"\u003ch2\u003e89Süd Organic Green Herb Syrup Essence. Organic syrup essence made from mint, lemon balm, tarragon, geranium, and ground elder – fresh, green, and alcohol-free, for spritzers and gin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e89Süd Organic Green Herb Syrup Essence\u003c\/strong\u003e is an organic syrup essence from the 89Süd manufactory in Waldkirch, Bavarian Swabia: an extract of garden herbs such as mint, lemon balm, tarragon, geranium, and ground elder, sweetened with organic sugar. Alcohol-free and vegan, 330 ml in a swing-top bottle. Not a classic syrup, no instant powder, no added flavorings – a concentrate that you top up with water, tonic, or gin.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGreen Herb Syrup Essence by 89Süd\u003c\/strong\u003e is what Flora and Christoph Nieß call a stroll through the garden in a bottle. The herbs for it grow right on their premises and are added to the essence as a concentrated extract. The word essence was chosen deliberately: compared to conventional syrup, the manufacturer states it contains significantly less sugar and instead the highest possible concentration of raw ingredients. This is why it is highly dilutable – one part essence to eight or nine parts water makes a spritzer, meaning the 330 ml bottle yields around three liters. You may know mint and lemon balm from herbal tea, and tarragon from the kitchen. Geranium and ground elder are the surprises in this bottle: the scented geranium adds a floral note, while the ground elder provides the green tartness of a wild herb that is considered a weed in most gardens. Together, this creates an essence that tastes of a summer garden and finds its best partner in gin.\u003c\/p\u003e\n\n\u003ch3\u003eMint and lemon balm at the forefront, tarragon, geranium, and ground elder behind them\u003c\/h3\u003e\n\n\u003cp\u003eThe Green Herb Syrup Essence first tastes of mint and lemon balm: cool, citrusy, and fresh, like a bouquet of herbs that has just been cut. Behind them follow the unusual partners that the manufacturer has chosen for this variety.\u003c\/p\u003e\n\n\u003cp\u003eTarragon brings a fine anise note that makes the sip spicy. The scented geranium layers a floral trace over it that is reminiscent of rose petals, and the ground elder provides the green, slightly tart base that holds everything together. Diluted with water, it becomes an herbal lemonade that is more dry than sweet – light green in the glass, with a scent that smells of the garden even before the first sip.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a sweet woodruff or mint lemonade will find the essence tart and spicy. It is the bottle for people who like herbs in their glass the way others like fruit – and for everyone who wants to add a second layer to their Gin and Tonic.\u003c\/p\u003e\n\n\u003ch3\u003eSpritzer, Gin and Tonic, white wine spritzer: one part essence to eight or nine parts\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest version is the spritzer: one part essence to eight or nine parts cold mineral water, ice cubes, a sprig of mint. This turns the essence into an herbal lemonade for the balcony and an alcohol-free alternative in the evening when others are drinking gin. With plenty of carbonation in the water, the mint and lemon balm stand out most clearly; still water makes the herbs appear softer.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer explicitly highlights the variety as a mix with gin. For this, add a dash of essence to your Gin and Tonic or mix gin, essence, and soda into a long drink – the herbs from the bottle meet the botanicals in the gin, and both reinforce each other. Tonic water on its own can also handle a dash: the bitterness of the tonic and the herbs create a drink that tastes like a home bar while remaining alcohol-free. In white wine or a white wine spritzer, the essence adds a green herbal note that suits a light summer wine; it also works as an herbal component in other mixed drinks.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. Once opened, it should be kept in the refrigerator and used up promptly; the manufacturer does not specify a deadline for this.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e 4 cl gin, 2 cl Green Herb essence, top up with soda, a slice of cucumber, and a sprig of lemon balm in the glass – a long drink that remains drier than any Gin and Tonic and smells of an herb garden.\u003c\/p\u003e\n\n\u003ch3\u003eHerbs from their own cultivation, in mixed crops in Waldkirch\u003c\/h3\u003e\n\n\u003cp\u003eThe herbs for this essence come from their own cultivation: Flora and Christoph Nieß grow them in Waldkirch, a district of Winterbach in the Günzburg district of Bavarian Swabia. Fruit, herbs, flowers, and vegetables mostly grow there in mixed cultures, and on their own land, variety is important to both of them, which also offers something for bees and insects.\u003c\/p\u003e\n\n\u003cp\u003eThey are boiled down and bottled when the herbs have reached their ideal harvest time. Everything passes through their hands, from cultivation to bottling to the label, the illustration of which Flora Nieß draws herself. Since summer 2020, the essences have been officially organic certified, inspection body DE-ÖKO-006; the herbs and sugar in this bottle come from organic farming. All varieties are vegan and alcohol-free; according to the manufacturer, flavor enhancers are strictly taboo.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that ground elder, a wild herb, is included in the recipe fits this way of working. Gardeners pull it out; here, it is harvested and brought into the bottle – together with scented geranium and tarragon, which are rarely found on any beverage shelf. This essence is therefore the variety that most clearly shows where the manufactory comes from: a garden where many things grow side by side and where every plant has its place.\u003c\/p\u003e\n\n\u003ch3\u003eFor gin fans, garden lovers, and guests drinking alcohol-free\u003c\/h3\u003e\n\n\u003cp\u003eThe Green Herb Syrup Essence is for anyone who wants to take charge of their Gin and Tonic themselves and add an herbal note from the garden instead of the bottle. It fits in the home bar, on the balcony table in summer, and as a gift for people who enjoy growing herbs and are happy when ground elder means something good for once.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer the tart direction, choose the \u003ca href=\"\/en\/products\/bio-hopfen-melisse-sirupessenz\"\u003eHop-Lemon Balm Syrup Essence\u003c\/a\u003e with the bitterness of hops; if you prefer something more floral, reach for the \u003ca href=\"\/en\/products\/bio-lavendel-holunder-sirupessenz\"\u003eLavender-Elderberry Syrup Essence\u003c\/a\u003e. You can find all seven varieties on our \u003ca href=\"\/en\/collections\/hersteller-89sued-manufaktur\"\u003e89Süd page\u003c\/a\u003e, and other concentrates in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The essence is not suitable for those expecting a sweet fruit lemonade – it remains green, spicy, and rather dry, even with tonic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMint, lemon balm, tarragon, geranium, and ground elder from their own garden in Bavarian Swabia – the alcohol-free organic syrup essence for herbal spritzers and Gin and Tonic.\u003c\/em\u003e\u003c\/p\u003e","brand":"89Süd Manufaktur","offers":[{"title":"330 ml","offer_id":57548057772364,"sku":"026SUD0005","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-gruene-kraeuter-sirupessenz-woo-eigen.png?v=1790954666"},{"product_id":"sirup-fuer-gluehwein","title":"Mulled wine syrup","description":"\u003ch2\u003eSchuster’s Mulled Wine Syrup. Spice syrup made from boiled-down mulled wine spices and brown cane sugar – for mulled wine, punch, and Christmas baking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchuster’s Mulled Wine Syrup\u003c\/strong\u003e is a spice syrup made from water, brown cane sugar, cinnamon sticks, cloves, lemon peel, orange peel, star anise, and cardamom by Schuster’s Spezialitäten from Untersteinbach in the Steigerwald. One part syrup to four to five parts wine makes mulled wine; mix it with juice for punch. Non-alcoholic, 250 ml in a glass bottle. Not a shrub, not a spice bag for steeping, not pre-made mulled wine – it is a syrup that lets you spice your own wine.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMulled Wine Syrup from Schuster’s Spezialitäten\u003c\/strong\u003e is the one product from this Steigerwald manufactory that is made differently than their shrubs. Instead of steeping fruits in apple cider vinegar, the family here slow-boils classic mulled wine spices in water: cinnamon sticks, cloves, orange and lemon peel, star anise, and cardamom. The reason is the temperature. At 100 degrees Celsius (212°F), hard-shelled spices release their aromas much better than they do in wine, which should only be heated to about 70 degrees (158°F) when mulling. This is precisely the heat that a spice bag in a pot of wine lacks. The decoction is sweetened with brown cane sugar and bottled hot. The manufacturer calls the syrup the first liquid mulled wine spice. You measure, heat, taste – and you have a mulled wine that tastes of your wine and real spices.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mulled wine syrup tastes spicy and festive: cinnamon is at the forefront, cloves and star anise provide warmth, cardamom adds a fine, almost citrus-like spice, and orange and lemon peel add freshness. The sweetness comes from brown cane sugar.\u003c\/p\u003e\n\n\u003cp\u003eStraight from the bottle, the syrup is thick, sweet, and concentrated – that is how it is intended. The mixture only unfolds when added to warm wine. That is when it achieves the manufacturer's goal: a pleasant ratio of sweetness and acidity that allows the wine to remain identifiable. The spices complement the wine rather than overpowering it. All aromas originate from the spices and sugar, without any added flavorings. The syrup is preserved solely through the hot-bottling process.\u003c\/p\u003e\n\n\u003cp\u003eWith white wine, the mulled wine becomes lighter and fresher; with red wine, it becomes rounder and more robust. You determine the sweetness through the amount of syrup, and it is easy to adjust by adding a spoonful more or less. Those expecting a mulled wine where the spices completely mask the wine will find the syrup restrained – which is precisely its character.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eFor mulled wine, heat four to five parts red or white wine with one part syrup to about 70 degrees (158°F); do not boil. Taste briefly, and it's ready. The manufacturer estimates about 160 ml of wine and three tablespoons of syrup per cup.\u003c\/p\u003e\n\n\u003cp\u003eOther hot drinks can be made from the same bottle. For fruit-based mulled wine, use five parts red wine, one part syrup, and two parts juice. For a non-alcoholic Advent punch, mix four parts apple juice, one part orange juice, and one part syrup, and heat everything carefully. This is the punch for children and designated drivers. Those who like it hearty can try \"Mulled Beer\" by mixing five parts dark strong beer with one part syrup. A dash of syrup in hot milk creates a festive milk; in hot chocolate, a spicy cocoa; in a cappuccino, a touch of Christmas; and in cold sparkling wine, an aperitif for an Advent evening.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, use the syrup for cake and gingerbread glazes, for soaking cakes, as an ingredient in tiramisu, or over Greek yogurt with nuts. A spoonful in quark or whipped cream turns a simple dessert into a festive one.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the syrup is shelf-stable for three years when closed, and even an opened bottle will survive the entire Christmas season without refrigeration.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur Tip:\u003c\/strong\u003e If there is some left over after Christmas, boil it briefly, pour it hot into a small, clean bottle, and seal it immediately. According to the manufacturer, this will keep the syrup until the next season.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe mulled wine syrup is an invention of Gabi Schuster. To make mulled wine with real spices, she simply boiled the spices in water, initially just for family and friends. Today, her recipe is bottled by the bottle at the Schuster’s Spezialitäten manufactory in Untersteinbach.\u003c\/p\u003e\n\n\u003cp\u003eUntersteinbach is part of the Rauhenebrach municipality in the Haßberge district, in the heart of the Steigerwald in Franconia. Johannes and Hanna Schuster run a small family manufactory there with a visible production area, a farm shop, and tasting tours. Hanna Schuster, a trained food technologist, brought the idea for the shrub back from a semester abroad in Pennsylvania and introduced the first varieties in 2012; the mulled wine syrup is the family’s winter product. According to the manufacturer, each bottle is filled by hand, labeled, and individually decorated. The syrup has also found fans abroad, especially in the French Alps.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more about the family, the shrubs, and the manufactory in the Steigerwald on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchuster’s Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis mulled wine syrup is the perfect bottle for anyone who prefers to make their mulled wine on an Advent Sunday from their own wine rather than from a carton. One bottle will spice one to one and a quarter liters of wine. It fits perfectly at the family kitchen table, for Advent coffee with neighbors, and as a gift that can be put to immediate use. Using juice instead of wine gives children and drivers the same punch in their glass.\u003c\/p\u003e\n\n\u003cp\u003eThose who enjoy spices in the summer and on their plate will find the counterpart in the \u003ca href=\"\/en\/products\/shrub-oriental\"\u003eShrub Oriental Spice Syrup\u003c\/a\u003e, which is based on apple cider vinegar and perfect for roasted vegetables and couscous. For the warmer months, the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eRaspberry Shrub Syrup\u003c\/a\u003e is available, which you can use to mix lemonade and punch. You can find more syrups in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. This syrup is not suitable for those looking for a pre-made mulled wine to heat up – you bring the wine or juice yourself.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBoiled-down spices, brown cane sugar, and Gabi Schuster’s recipe – the syrup from the Steigerwald that lets you spice your own mulled wine and punch.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548057870668,"sku":"026SCH0012","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sirup-gluehwein.png?v=1790856637"},{"product_id":"shrub-heidelbeer-himbeere","title":"Shrub Blueberry Raspberry Syrup","description":"\u003ch2\u003eSchusters Shrub Blueberry-Raspberry Syrup. Fruit syrup based on apple cider vinegar made from blueberries and raspberries – for salad dressing, lemonade, and aperitif.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Blueberry-Raspberry Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from sugar, apple cider vinegar, blueberries, and raspberries by Schusters Spezialitäten from Untersteinbach in the Steigerwald. According to the manufacturer, the blueberries come from their own cultivation. Alcohol-free, 250 ml in a glass bottle. Not a sweet berry syrup, not a ready-made dressing, no added flavorings – three ingredients that you mix yourself with water, sparkling wine, or oil.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Blueberry-Raspberry from Schusters Shrub\u003c\/strong\u003e is currently the manufacturer's most popular variety, according to the producer. Shrub is a vinegar-based fruit syrup consisting of three ingredients: fruit, apple cider vinegar, and sugar. The berries are placed as whole fruit into apple cider vinegar and remain there for several weeks until the vinegar has absorbed their color and aroma. They are then pressed, the fruit vinegar is seasoned with sugar, and it is bottled hot. The vinegar provides acidity and highlights the fruit; the aroma comes solely from the berries. According to the manufacturer, the word derives from the Arabic \"sharba\" for syrup; in the 19th century, shrub was popular in the USA as a raspberry-vinegar drink. Hanna Schuster, a food technology graduate, encountered it during a semester abroad in Pennsylvania and developed the first original recipe with her mother. Shrub from the Steigerwald has been available since 2012. The blend of blueberry and raspberry is the variety that most frequently finds its way into salad bowls and glasses.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eShrub Blueberry-Raspberry tastes intensely fruity and berry-like: the blueberry provides a dark color and depth, while the raspberry adds a bright, fresh berry note on top. The apple cider vinegar holds both together with its acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup is concentrated, sweet, and tart when consumed pure – this is intentional, as it is always diluted or used in small quantities. When mixed with water, it creates a lemonade that tastes of berries and is less sweet than what you might be used to from store-bought lemonade. In a dressing, it takes on the role of fruit: a berry note that pairs well with green salad, goat cheese, and nuts. The color is deep violet-red and comes solely from the berries.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a sweet berry syrup for children's lemonade will find the shrub tart. The vinegar is part of the flavor profile and remains noticeable even when highly diluted. For those who appreciate exactly this freshness of berries, this is the variety most requested from the manufacturer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor salad dressing, the manufacturer has a fool-proof recipe. Whisk five tablespoons of wine vinegar with one to two tablespoons of shrub, salt, and pepper. Then whisk in two tablespoons each of safflower oil and olive oil and add a finely chopped shallot and fresh herbs.\u003c\/p\u003e\n\n\u003cp\u003eThe dressing goes well with field and leaf salads and especially with baby spinach and goat cheese. The manufacturer’s quick version is even faster: shrub, a squeeze of lemon juice, oil, salt, and pepper – ready in two minutes. In a barbecue sauce, a spoonful provides a fruity note for grilled meat. As a dessert, pour the syrup as a thin glaze over panna cotta.\u003c\/p\u003e\n\n\u003cp\u003eFor lemonade, add one part shrub to ten to fifteen parts ice-cold, sparkling mineral water, which is 1.5 to 2 cl for a 0.2-liter glass. For an aperitif, replace the water with sparkling wine or Prosecco in a 1:10 ratio; according to the manufacturer, this makes for a fruity aperitif with a deep red color. Put the syrup in the glass first, then pour in the liquid and stir briefly. For guests, simply place the bottle on the table next to the sparkling water and bubbly, and everyone can mix their own.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. The red color comes solely from the berries and can turn slightly brownish in the light over time; the taste remains unchanged. According to the manufacturer, the shrub has a shelf life of three years and can be stored without refrigeration even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For field salad with walnuts and goat cheese, the quick version is perfectly sufficient – shrub, lemon juice, oil. Whisk the dressing just before serving so the salad stays crisp and the violet hue of the syrup remains visible.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Spezialitäten is based in Untersteinbach, a district of the municipality of Rauhenebrach in the Haßberge district, in the middle of the Steigerwald in Franconia. Johannes and Hanna Schuster run the small family manufactory with transparent production, a farm shop, and tasting tours; Hanna Schuster and her family handle the bottling themselves.\u003c\/p\u003e\n\n\u003cp\u003eThe blueberries for this variety come from their own cultivation, according to the manufacturer, and he describes the raspberries as aromatic. In general, the family processes fruits as regionally as possible and harvests a portion of them themselves. Soft berries are put into the apple cider vinegar as whole fruit because the vinegar penetrates them on its own; hard fruits like quinces are chopped beforehand, and citrus fruits are sliced. After pressing, the fruit vinegar is seasoned and bottled hot, which ensures it stays fresh for a long time. Everything from the recipe to the label is done on-site, according to the manufacturer. If you are in the area, you can taste all varieties in the farm shop. During the tasting tour, the family shows the bottling process live in the production room and serves the shrubs neat, as dressing, and as lemonade.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more about the family and the other varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eShrub Blueberry-Raspberry is the bottle for anyone who prefers to dress their own salad rather than using ready-made dressing from a bottle. On a summer evening, it becomes the lemonade you mix yourself, and with sparkling wine, the aperitif before dinner. It fits perfectly on the family table, as an aperitif with guests, and as a gift for friends who love to cook.\u003c\/p\u003e\n\n\u003cp\u003eThose who like berries in their pure form should choose the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eShrub Raspberry Syrup\u003c\/a\u003e, the manufacturer’s classic; those who prefer a darker, more tart flavor will enjoy the \u003ca href=\"\/en\/products\/shrub-schwarze-johannisbeere\"\u003eShrub Blackcurrant Syrup\u003c\/a\u003e. Other syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The shrub is not suitable for those looking for a mild, sweet berry lemonade – the acidity of the apple cider vinegar is an essential part of it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlueberries from their own cultivation, raspberries, and apple cider vinegar – the fruit syrup from the Steigerwald with which you can mix your own dressing, lemonade, and aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548060623180,"sku":"026SCH0004","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-heidelbeer-himbeer_80a61d3e-28e2-4891-b3ca-ac186a1ca1fe.png?v=1790856642"},{"product_id":"shrub-orange-cardamom","title":"Shrub Orange-Cardamom Syrup","description":"\u003ch2\u003eSchusters Shrub Orange-Cardamom Syrup. Fruit syrup based on apple cider vinegar made from oranges and cardamom – spicy and fruity for salads, cheese, and oriental cuisine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Orange-Cardamom Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from oranges, cardamom, apple cider vinegar, and sugar, produced by the family-run manufacturer Schusters Shrub in Untersteinbach in the Steigerwald region. Spicy and fruity, intended for dilution and measured use, 250 ml in a glass bottle. Not an orange syrup for children's lemonade, not a ready-made dressing, and no added flavorings – fruit, spice, vinegar, and sugar, that is the entire recipe.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrange-Cardamom Syrup from Schusters Shrub\u003c\/strong\u003e belongs to a type of product that was almost forgotten in Germany: shrub. This is a vinegar-based fruit syrup consisting of three ingredients – fruit, apple cider vinegar, and sugar. The fruits are soaked in apple cider vinegar for several weeks, then pressed; the fruit vinegar is seasoned with sugar and bottled hot. The vinegar provides acidity and highlights the fruit; according to the manufacturer, the aroma comes solely from the ingredients, without any added flavorings. For this variety, orange slices are steeped in the vinegar along with cardamom pods. This creates a syrup that works in a glass of water, but is primarily at home in the kitchen: on salads, cheese, couscous, and desserts.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eShrub Orange-Cardamom tastes of the sweetness of sun-ripened oranges, followed by the spicy note of cardamom. The apple cider vinegar provides acidity and holds both together.\u003c\/p\u003e\n\n\u003cp\u003eOn its own, the syrup is potent: sweet, sour, and spicy all at once – that is how a shrub should be, as it is always diluted or measured out by the spoonful. The orange sets the direction, while the cardamom makes it warm and a little exotic.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a pure, juicy orange syrup may find the spice note too prominent. Cardamom is a spice with character, and this syrup displays it openly.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a dressing, stir the shrub with a splash of lemon juice and oil, plus salt and pepper – ready in two minutes. The manufacturer recommends this variety for chicory and frisée salads, with spicy cheese, and as an appetizer with a colorful beet carpaccio.\u003c\/p\u003e\n\n\u003cp\u003eIn oriental cuisine, the syrup pairs well with couscous and bulgur or with black olives. In sauces, a tablespoon provides a fruity note. For roasted cauliflower salad, a recipe from the manufacturer, one to two tablespoons of Shrub Orange-Cardamom are added to the dressing. For dessert, add it to chocolate mousse or drizzle it over fresh fruit with Greek yogurt.\u003c\/p\u003e\n\n\u003cp\u003eAs a lemonade, mix one part shrub with ten to fifteen parts ice-cold sparkling water; for a 0.2-liter glass, 1.5 to 2 cl is sufficient. For a cocktail, the manufacturer suggests shrub, vodka, juice, and ice. Store the bottle in a cool, dark place; according to the manufacturer, the syrup is shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A teaspoon of syrup over a piece of sharp hard cheese – salt, fruit, and spice in one bite. Rarely does an evening with friends require more than that as an appetizer.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family manufacturer in Untersteinbach in the Steigerwald, a district of Rauhenebrach in the Haßberge district of Franconia. Hanna Schuster, a graduate food technologist, discovered shrubs during a semester abroad in Pennsylvania and developed the first recipe of her own together with her mother. The family introduced their first varieties in 2012.\u003c\/p\u003e\n\n\u003cp\u003eOrange-Cardamom was added later and shows how the manufacturer is further developing the old concept: instead of just preserving berries, they combine a citrus fruit with a spice. The oranges are sliced so that the vinegar can reach the peel and the pulp; the cardamom pods release their spice alongside them. The pressing, seasoning, and hot-filling take place in the transparent production facility in Untersteinbach, where Hanna Schuster and her family work the bottling equipment themselves. You can find more about the family and the idea behind the shrub on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eOrange-Cardamom is the bottle for everyone who loves to cook and prefers mixing their own dressing rather than buying it ready-made. The syrup fits in kitchens where couscous and cheese platters regularly appear on the table, and for anyone who wants to round off a dessert with a spicy note. As a gift for home cooks, the slender 250 ml bottle is a great choice.\u003c\/p\u003e\n\n\u003cp\u003eThose who like it even spicier should reach for the \u003ca href=\"\/en\/products\/shrub-oriental\"\u003eShrub Oriental Syrup\u003c\/a\u003e with cinnamon, cumin, and chili; those looking for citrus with herbs should try the \u003ca href=\"\/en\/products\/shrub-zitrone-thymian\"\u003eShrub Lemon-Thyme Syrup\u003c\/a\u003e. Other syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. Orange-Cardamom is not suitable for those expecting a mild orange lemonade without spices.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrange meets cardamom – the apple cider vinegar-based fruit syrup from Schusters Shrub in the Steigerwald for salads, cheese, and oriental cuisine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548060852556,"sku":"026SCH0010","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-orange-cardamom.png?v=1790856648"},{"product_id":"shrub-ingwer","title":"Shrub Ginger Syrup","description":"\u003ch2\u003eSchuster's Shrub Ginger Syrup. Vinegar-based ginger syrup made from fresh ginger – mild and spicy for lemonade, aperitifs, and cooking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchuster's Shrub Ginger Syrup\u003c\/strong\u003e is a vinegar-based syrup made from sugar, apple cider vinegar, and fresh ginger by Schuster's Spezialitäten from Untersteinbach in the Steigerwald. One part syrup to ten to fifteen parts mineral water makes ginger lemonade. Non-alcoholic, 250 ml in a glass bottle. Not a sharp ginger beer syrup, no artificial flavors, not a drink for drinking straight – just ginger, apple cider vinegar, and sugar that you dilute yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrub Ginger from Schuster's Shrub\u003c\/strong\u003e is the variety that uses a root instead of a fruit. Shrub is a vinegar-based syrup made from three ingredients. Here, fresh ginger is steeped in apple cider vinegar for several weeks until the vinegar has absorbed the spice. Then it is pressed, sweetened with sugar, and hot-filled. The vinegar provides acidity and carries the ginger aroma, which comes entirely from the root. According to the manufacturer, the word \"shrub\" goes back to the Arabic \"sharba\" for syrup. Hanna Schuster, a trained food technologist, brought the idea back to the Steigerwald from a semester abroad in Pennsylvania. Her shrubs have been around since 2012, and according to the manufacturer, the ginger variety is one of the best-sellers.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eShrub Ginger clearly tastes of fresh ginger, but is soft and lacks the typical heat of the raw root. The apple cider vinegar provides a clear acidity underneath, rounded off by the sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes it as a ginger lemonade that actually tastes like ginger. Neat, the syrup is concentrated and sweet; only in a glass with ice-cold sparkling water does it become a lemonade that is both spicy and fresh. Anyone expecting the burning heat of a ginger beer will find this shrub mild. In return, the ginger aroma remains present, even when highly diluted, and the acidity of the vinegar keeps the glass feeling fresh.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eFor ginger lemonade, add 1.5 to 2 cl of shrub to a 0.2-liter glass and top up with ice-cold, sparkling mineral water – this corresponds to a 1:10 to 1:15 ratio.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer's non-alcoholic aperitif goes like this: 1 cl shrub, a squeeze of lime juice, two ice cubes, a lime slice, and two mint leaves in a glass, topped with 100 ml of sparkling water. Add 2 cl of gin if desired. At the home bar, the shrub replaces ginger syrup in Mule variations: shrub, vodka or gin, tonic water or juice, plenty of ice. In the kitchen, a spoonful adds a refined touch to Asian dishes, barbecue marinades, and dips.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the shrub has a shelf life of three years and can be stored at room temperature even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick dressing for cucumber or glass noodle salad, whisk the shrub with lime juice and a neutral oil – spicy, fresh, and ready in two minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchuster's Spezialitäten is a small family-run craft business in Untersteinbach, in the municipality of Rauhenebrach in the Haßberge district, in the Steigerwald region of Franconia. Johannes and Hanna Schuster run it with transparent production, a farm shop, and tasting tours; bottling is done by hand by Hanna Schuster and her family themselves.\u003c\/p\u003e\n\n\u003cp\u003eFor the ginger, the manufacturer uses fresh root, which is extracted in apple cider vinegar; sugar is only added after pressing. This creates a syrup whose spice comes from the root and whose acidity comes from the vinegar. You can find out more about the family and their varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchuster's Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eShrub Ginger is the bottle for anyone who likes ginger lemonade but wants to decide how strong it should be. It belongs at the home bar for Mules and gin drinks, on the table for Asian food, and as a non-alcoholic aperitif for guests who are driving.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer citrus and herbs, reach for the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone\"\u003eShrub Rosemary-Lemon Syrup\u003c\/a\u003e; if you want something even spicier, go for the \u003ca href=\"\/en\/products\/shrub-oriental\"\u003eShrub Oriental Spice Syrup\u003c\/a\u003e. The shrub is not suitable for those looking for a sharp ginger beer – it remains mild.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFresh ginger, apple cider vinegar, and sugar from the Steigerwald – the mild ginger syrup you can use to mix your own lemonade, aperitif, and marinade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548061049164,"sku":"026SCH0006","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-ingwer.png?v=1790856653"},{"product_id":"shrub-oriental","title":"Oriental Shrub Syrup","description":"\u003ch2\u003eSchusters Shrub Oriental Syrup. Apple cider vinegar-based spice syrup with cinnamon, cumin, cardamom, and chili – for oven-roasted vegetables, couscous, and dips.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Oriental Syrup\u003c\/strong\u003e is a vinegar-based spice syrup made from cinnamon, cumin, turmeric, coriander, star anise, cloves, chili, and cardamom, apple cider vinegar, and sugar. It comes from the family-run manufactory Schusters Shrub in Untersteinbach in the Steigerwald forest and is the only purely spice-based variety among our Schuster syrups; 250 ml in a glass bottle. No mulled wine spices, no liquid curry powder, no added flavorings – just eight spices, vinegar, and sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOriental Syrup from Schusters Shrub\u003c\/strong\u003e follows the traditional method of a shrub, using spices instead of fruit. A shrub is a fruit syrup based on vinegar consisting of three ingredients: fruit, apple cider vinegar, and sugar. The fruit macerates in the apple cider vinegar for several weeks, is pressed out, and the fruit vinegar is seasoned with sugar and bottled hot. In the Oriental version, the eight spices take the place of the fruit. They infuse in the vinegar, are strained, and the spiced vinegar is sweetened and bottled hot. According to the manufacturer, the aroma comes solely from the spices, without any added flavorings. The result is a syrup that you use more like a condiment: a spoonful in a sauce, a dressing, or drizzled over oven-roasted vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eShrub Oriental tastes spicy and warm: cinnamon and star anise at the forefront, followed by cumin, coriander, and turmeric. A hint of clove and a subtle heat from chili round it out. The apple cider vinegar provides the acidity, while the sugar balances it.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes it as having an \"oriental, mysterious note\" and a \"touch of the distant Orient.\" On the palate, the spices arrive one after another, first the sweet ones, then the earthy ones; the chili remains in the background, providing more warmth than heat. The syrup is potent on its own—and meant to be; a shrub is always dosed or diluted.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a fruity syrup will find the Oriental too tart and spicy. There is no fruit to soften it; instead, you get a spice blend that has already been extracted and dissolved.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor Middle Eastern cuisine, stir a tablespoon of Shrub Oriental into a dressing for bulgur or couscous salad, along with lemon juice and oil. Drizzle it over oven-roasted vegetables just before serving.\u003c\/p\u003e\n\n\u003cp\u003eA teaspoon is perfect for rounding out sauces and dips. The syrup even works in desserts: a baked apple gets its spice kick straight from the bottle with a splash of Oriental. The manufacturer recommends this variety to adventurous home cooks.\u003c\/p\u003e\n\n\u003cp\u003eTo make a lemonade, mix one part syrup with ten to fifteen parts ice-cold sparkling water – a refreshing spiced lemonade, as described by the manufacturer. Store the bottle in a cool, dark place; according to the manufacturer, the syrup remains shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Start with a teaspoon and taste as you go. A spice syrup releases all its flavor at once, and you can always add more.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is based in Untersteinbach, a district of the municipality of Rauhenebrach in the Steigerwald, Haßberge district, Franconia. Johannes and Hanna Schuster run the family manufactory with an open-production facility, a farm shop, and tasting tours; it is bottled by hand by the family themselves.\u003c\/p\u003e\n\n\u003cp\u003eSpices have a long tradition at Schusters: Gabi Schuster once boiled mulled wine spices in water and invented the syrup for mulled wine. The Oriental takes a different approach. Instead of heat, it relies on time – the spices infuse in the apple cider vinegar for weeks, as per the shrub method. The manufacturer derives the word \"shrub\" from the Arabic \"sharba\" for syrup – a shrub that tastes of cinnamon and cardamom brings things full circle. You can find more about the family and their varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Oriental is the syrup for anyone who enjoys cooking with spices and regularly serves couscous, bulgur, or oven-roasted vegetables. It is suitable for home cooks looking for acidity, sweetness, and eight spices in a single spoonful, and for those who want something other than cinnamon sugar for their baked apples. The 250 ml bottle is a great gift idea for adventurous friends.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer to combine fruit and spice, try the \u003ca href=\"\/en\/products\/shrub-orange-cardamom\"\u003eShrub Orange-Cardamom Syrup\u003c\/a\u003e; if you prefer your spices hot in wine, the \u003ca href=\"\/en\/products\/sirup-fuer-gluehwein\"\u003eSyrup for Mulled Wine\u003c\/a\u003e from the same manufacturer. Other syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. The Oriental is not suitable for those looking for a fruity lemonade for children – it is too spicy and contains chili.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEight spices, apple cider vinegar, and sugar from the Steigerwald forest – the spice syrup from Schusters Shrub for oven-roasted vegetables, couscous, and dips.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548063342924,"sku":"026SCH0011","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-oriental.png?v=1790856659"},{"product_id":"premium-holunderblueten-sirup","title":"Premium Elderflower Syrup","description":"\u003ch2\u003eHolunderBlütenWunder Premium Elderflower Syrup. Elderflower syrup from Tübingen based on Grandma Martha's recipe – floral, lemony, and intense.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHolunderBlütenWunder Premium Elderflower Syrup\u003c\/strong\u003e is an elderflower syrup made from elderflowers, lemon juice, and beet sugar in a 250 ml bottle. It comes from HolunderBlütenWunder in Tübingen, where the family has been making syrup from hand-picked blossoms since 1979. Mixed with water or sparkling water in a 1:4 ratio, it becomes a refreshing drink.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePremium Elderflower Syrup from HolunderBlütenWunder\u003c\/strong\u003e is how it all began. Elderflower syrup is made from the white flower umbels of the black elderberry. They bloom in early summer along paths, forest edges, and in many gardens. For the syrup, the blossoms are steeped in water so they release their fragrance. Lemon provides freshness and acidity, while sugar preserves the extract and rounds out the flavor. At HolunderBlütenWunder, the label lists water, beet sugar, lemon juice, and elderflowers, plus citric acid and a little vinegar. According to the manufacturer, the bottle contains an exceptionally high amount of fresh elderflower and plenty of lemon. The syrup is a concentrate. It is too sweet on its own and only unfolds its flavor when diluted with water. The manufacturer recommends mixing about one part syrup to four parts water or sparkling water. This allows the small bottle to make a good liter of drink. This syrup has been our top seller from Tübingen for years.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eIntense and refreshing – that is how HolunderBlütenWunder describes the taste. As soon as you open the bottle, the typical fragrance of elderflower rises up. It is floral, slightly honey-like, and reminiscent of a warm June afternoon. In a glass with cold sparkling water, it is first floral, then lemony.\u003c\/p\u003e\n\n\u003cp\u003eThe lemon plays a major role here. It keeps the sweetness in check and gives the syrup vitality. On the palate, floral notes and citrus freshness alternate, leaving a clean, slightly tart floral finish. Because the syrup is based on beet sugar, the sweetness tastes clear and neutral, without a caramel note.\u003c\/p\u003e\n\n\u003cp\u003eYou decide how strong the syrup is. At a 1:4 ratio, it has a distinct elderflower taste; at 1:6, it becomes a light spritzer for hot days. When mixed with hot water, the lemon moves to the foreground and the blossom notes become softer. Those expecting a syrup with a strong fruit flavor like raspberry or cherry will find this one too delicate. Elderflower relies on its fragrance, not its fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe syrup most often ends up in a spritzer. Add two tablespoons to a large glass, fill with cold sparkling water, and add a few ice cubes and a slice of lemon. You can mix homemade lemonade for the whole table in a carafe with mint and cucumber slices.\u003c\/p\u003e\n\n\u003cp\u003eHolunderBlütenWunder lists a long range of uses. These include spritzers, hot drinks, lemonade, fruit juice spritzers, and iced tea. Cocktails, sparkling wine, and Hugo are also on the list, as are long drinks or shots with vodka or gin. For a classic Hugo, add two centiliters of syrup, a few mint leaves, and a slice of lime to a wine glass. Top up with sparkling wine and a splash of sparkling water. With a good gin and tonic, the syrup adds a floral note to the long drink. In winter, it belongs in a mug: two tablespoons of syrup, hot water, and a slice of lemon make a warming floral drink. If you like, add a cinnamon stick or a piece of fresh ginger.\u003c\/p\u003e\n\n\u003cp\u003eIt also has its place in the kitchen. The manufacturer suggests salad dressings and desserts. For a summery dressing, stir a spoonful of syrup with white wine vinegar, oil, salt, and pepper. It goes well with asparagus salad, strawberries on arugula, or a cucumber salad. Drizzled over vanilla ice cream, in yogurt with berries, or in panna cotta, the syrup adds a floral note. A fruit salad of melon, strawberries, and mint gets a delicate aroma from it.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, store the bottle in the refrigerator. According to the manufacturer, it will keep for at least six weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour syrup and sparkling water in a 1:4 ratio into ice cube trays and freeze them. The floral cubes turn any lemonade or glass of water into a summer drink.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe story begins in 1979 at the Tübingen market square. Roberto Deimel, a native of Chile, offered an ice-cold drink there. It was made according to Grandma Martha's old family recipe. Local restaurateurs took notice, and the small \"Blossom Kitchen\" soon became famous. According to the family, they never needed a single advertisement for it. Because it felt like a small miracle, the syrup got its name: HolunderBlütenWunder (Elderflower Wonder).\u003c\/p\u003e\n\n\u003cp\u003eIn the family, Roberto Deimel is considered the \"founding father of the elderberry.\" His daughter Malena Medam picked elderflowers as a child and now manages the distribution. Grandma Martha's recipe has been continuously refined over the years, with more lemon and even more fresh blossoms. The company is still based in Tübingen, on Wilonstraße.\u003c\/p\u003e\n\n\u003cp\u003eHarvesting takes place in May and June, and it is done by hand. According to the manufacturer, only on sunny days at midday, when the blossoms are at their most fragrant. Afterward, the blossom kitchen processes them freshly harvested. The syrup is gently pasteurized and, when sealed, keeps for over three years according to the manufacturer. The ingredient list does not contain any of the 14 main allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe elderflower syrup is for anyone who wants to drink something other than water or soda in the summer. It is perfect for families with children who love a homemade spritzer. Hosts mixing a Hugo or a non-alcoholic drink for a barbecue will also appreciate it. For hobby bakers and dessert fans, it is a simple floral note to keep in the pantry. And those who have never gathered elderflowers themselves get the scent of early summer for the whole year with this bottle. For warmth and spice, try the \u003ca href=\"\/en\/products\/holunderbluete-ingwer-premium-sirup-20500058802\"\u003eElderflower \u0026amp; Ginger Syrup\u003c\/a\u003e. For a fruity and tart option, choose the \u003ca href=\"\/en\/products\/holunderbluete-rhabarber-premium-sirup\"\u003eElderflower \u0026amp; Rhubarb Syrup\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-holunderbluetenwunder\"\u003eHolunderBlütenWunder\u003c\/a\u003e page. The syrup is not suitable for drinking pure – it is too sweet as a concentrate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eHand-picked elderflowers, plenty of lemon, a recipe from Grandma Martha – the elderflower syrup from Tübingen for spritzers, Hugos, and desserts.\u003c\/em\u003e\u003c\/p\u003e","brand":"HolunderBlütenWunder","offers":[{"title":"250 ml","offer_id":57548070486348,"sku":"026HBW0001","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/premium-holunderblueten-sirup.png?v=1778853795"},{"product_id":"holunderbluete-ingwer-premium-sirup-20500058802","title":"Elderflower \u0026 Ginger Premium Syrup","description":"\u003ch2\u003eHolunderBlütenWunder Elderflower \u0026amp; Ginger Premium Syrup. Syrup made from elderflowers, lemon, and ginger – floral, spicy, and perfect for hot or cold drinks.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHolunderBlütenWunder Elderflower \u0026amp; Ginger Premium Syrup\u003c\/strong\u003e is an elderflower syrup with ginger extract and lemon juice in a 250 ml bottle. It comes from the \"blossom kitchen\" of HolunderBlütenWunder in Tübingen. Mixed at a ratio of 1:4 with hot water or cold sparkling water, it creates a drink with a spicy kick.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eElderflower \u0026amp; Ginger by HolunderBlütenWunder\u003c\/strong\u003e is the spicy variety in the small Tübingen-based product range. Outside it is grey and cold, inside a cup steams with the scent of lemon, blossoms, and fresh ginger. The family created this syrup for just such moments. The base is the same as the classic elderflower syrup: water, beet sugar, lemon juice, and elderflowers, along with citric acid and a little vinegar. Ginger extract is added to the mix. An extract is a concentrated essence of the root that carries its heat and fragrance in liquid form. This allows the ginger to distribute evenly throughout the syrup, completely free of fibers or pieces. Like all HolunderBlütenWunder syrups, this is a concentrate. It only becomes a drink when diluted with water. The manufacturer recommends a ratio of about 1:4. A 250 ml bottle therefore makes about a liter of hot drink or spritzer.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eTwo opposites meet in this bottle. The elderflower is delicate, floral, and fragrant. The ginger is hot, warm, and spicy. In the glass, they combine into a flavor that begins with floral notes and leaves a pleasant warmth in the throat.\u003c\/p\u003e\n\n\u003cp\u003eLemon holds both together. It provides acidity and freshness, preventing the sweetness of the beet sugar from becoming too dominant. In the finish, the heat of the ginger remains noticeable for a while, while the floral scent slowly fades.\u003c\/p\u003e\n\n\u003cp\u003eThe intensity of the ginger depends on the temperature. When brewed hot, it stands out clearly, as the heat amplifies its spiciness. Mixed cold with sparkling water, it becomes fresher and zippier. In our interview, Malena Medam of HolunderBlütenWunder speaks of a \"special refreshing kick.\" Those who prefer a mild, purely floral taste will find the ginger heat too strong. For that palate, the classic elderflower syrup is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eIn our interview, Malena Medam calls this variety \"ideal for hot drinks.\" Add two to three tablespoons of syrup to a large mug and top with hot, but not boiling, water. A slice of lemon or orange and a cinnamon stick turn it into a winter tea. If you like it even spicier, add a few fresh slices of ginger. For a children's punch for an Advent afternoon, heat apple juice and water in equal parts with cloves and star anise. A splash of syrup per mug adds blossom flavor and warmth.\u003c\/p\u003e\n\n\u003cp\u003eIn summer, the syrup works well as a spritzer. With cold sparkling water, ice, and a sprig of mint, it is a thirst quencher with bite. For a homemade ginger lemonade, mix syrup, sparkling water, and the juice of half a lime in a carafe. Iced tea made from green or black tea also becomes more exciting with a splash of it.\u003c\/p\u003e\n\n\u003cp\u003eIn cocktails, this variety brings a spice that pairs well with many spirits. With vodka, lime, and ginger beer, it creates a floral take on the Moscow Mule. With gin, tonic, and a slice of cucumber, it becomes a fresh long drink. The syrup also works in sparkling wine with mint and lime as a spicy Hugo.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, elderflower and ginger pair well with Asian-inspired dishes. A dressing made from syrup, soy sauce, lime juice, and sesame oil tastes great on cucumber salad, glass noodle salad, or salmon. A spoonful of syrup adds a spicy note to fruit salad with mango and pineapple. Keep the bottle in the refrigerator once opened; according to the manufacturer, it will last at least six weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a tablespoon into a cup of hot milk or oat drink and sprinkle some cinnamon on top. This turns the syrup into a spicy drink for cold evenings.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe family behind the syrup is based in Tübingen. Malena Medam is the daughter of founder Roberto Deimel. She picked elderflowers as a child and teenager and took over production management at the age of 20. Later, she trained as a cultural manager and worked for the Berlin Clubcommission. Through this path, she introduced HolunderBlütenWunder to the Berlin gastronomy scene. Today, she is responsible for strategic management and sales.\u003c\/p\u003e\n\n\u003cp\u003eThe family deliberately keeps the range small. According to Malena Medam, only four types of syrup and one \"Elderflower Pearl\" have been developed over four decades. Elderflower \u0026amp; Ginger is the variety that carries the syrup into the winter. For the blossoms, the family heads out every year in early summer; everything is picked by hand. The blossoms and beet sugar come from Baden-Württemberg, the lemons from Italy.\u003c\/p\u003e\n\n\u003cp\u003eAfter bottling, the \"blossom kitchen\" gently heats the syrup, allowing it to remain fresh for more than three years unopened, according to the manufacturer. The ingredient list does not contain any of the 14 main allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eElderflower \u0026amp; Ginger is for everyone who likes to drink something hot and caffeine-free in winter. It suits people who like ginger tea but are looking for a rounded, floral note to go with it. In summer, it is for everyone who prefers their spritzer with a bit of spice rather than just sweetness. Hobby mixologists will also find it a spicy ingredient for long drinks. The bottle also makes a great small gift in autumn, perhaps paired with a nice mug and a lemon. And for those looking for an alternative to their fifth cup of coffee at the office, keeping a bottle next to the kettle is a great idea. You can get the pure blossom taste with our \u003ca href=\"\/en\/products\/premium-holunderblueten-sirup\"\u003ePremium Elderflower Syrup\u003c\/a\u003e. For a tart and fruity option, try the \u003ca href=\"\/en\/products\/holunderbluete-quitte-premium-sirup\"\u003eElderflower \u0026amp; Quince Syrup\u003c\/a\u003e. All varieties from Tübingen are available on our \u003ca href=\"\/en\/collections\/hersteller-holunderbluetenwunder\"\u003eHolunderBlütenWunder\u003c\/a\u003e page. The syrup is not suitable for children who find ginger too spicy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eElderflower, lemon, and ginger in one bottle – the syrup from Tübingen for a hot mug in winter and a spritzer in summer.\u003c\/em\u003e\u003c\/p\u003e","brand":"HolunderBlütenWunder","offers":[{"title":"250 ml","offer_id":57548077695308,"sku":"026HBW0002","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/holunderbluete-ingwer-premium-sirup-1.png?v=1778853884"},{"product_id":"holunderbluete-rhabarber-premium-sirup","title":"Elderflower \u0026 Rhubarb Premium Syrup","description":"\u003ch2\u003eHolunderBlütenWunder Elderflower \u0026amp; Rhubarb Premium Syrup. A syrup made from direct-pressed rhubarb juice and elderflowers – crisp, tart, and mildly fruity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHolunderBlütenWunder Elderflower \u0026amp; Rhubarb Premium Syrup\u003c\/strong\u003e is a syrup made from direct-pressed rhubarb juice, elderflowers, and lemon juice, bottled in a 250 ml container. It is produced by HolunderBlütenWunder in Tübingen. Mixed with sparkling water at a 1:4 ratio, it creates a reddish spritzer, or it can be used as a \"Red Hugo\" in a champagne flute.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eElderflower \u0026amp; Rhubarb by HolunderBlütenWunder\u003c\/strong\u003e is the variety with the highest fruit content. While water is the first ingredient listed for the other syrups in the range, here it is direct-pressed rhubarb juice. Direct-pressed means the juice comes straight from the pressed stalks and is not diluted from concentrate. Botanically, rhubarb is a vegetable, but it is used like a fruit in the kitchen. Its acidity is bold and fresh. Other ingredients include water, beet sugar, lemon juice, elderflowers, citric acid, a touch of vinegar, and a splash of direct-pressed elderberry juice. Like all their syrups, this is a concentrate to be diluted with water.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eCrisp and tart – that is how HolunderBlütenWunder describes the rhubarb in this bottle. It delivers the signature acidity reminiscent of rhubarb compote or freshly baked rhubarb cake. Elderflower and lemon layer a floral, fresh tone on top. According to the manufacturer, the result is a balanced, mildly fruity acidity. The tartness of the rhubarb lingers on the finish. Anyone looking for a sweet fruit syrup like strawberry will likely find it too acidic.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the syrup is especially popular as a \"Red Hugo\" and as a spritzer. For the Red Hugo, add two centiliters of syrup to a wine glass with ice, mint, and a slice of lime, then top up with sparkling wine and a splash of soda water. For a spritzer, cold sparkling water at a 1:4 ratio is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eIn our interview, Malena Medam shared her own recipe, the \"Ruby\": add 3 cl of syrup, 15 cl of ginger ale, and 5 cl of soda water over ice, then garnish with lime and mint. The result is an alcohol-free long drink with fresh acidity and a slight spice from the ginger ale. It is perfect for summer parties where children and designated drivers should also get a special glass.\u003c\/p\u003e\n\n\u003cp\u003eIts acidity is also a strength in the kitchen. A spoonful over vanilla ice cream, yogurt, or quark with strawberries adds a fresh note. For a quick dressing, whisk the syrup with white wine vinegar, oil, and salt, then drizzle over lamb's lettuce with goat cheese. You can also easily freeze diluted syrup into ice pops. Once opened, store the bottle in the refrigerator, where it will keep for at least six weeks according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the syrup with cold sparkling water and add a few fresh strawberry slices to the glass. Strawberry and rhubarb are a classic pairing.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eHolunderBlütenWunder operates according to the motto \"Stick to what you know.\" Over four decades, the family from Tübingen has deliberately developed only four types of syrup, plus an elderflower sparkler, as Malena Medam explained in our interview. In addition to the classic elderflower syrup, there are ginger, quince, and, of course, rhubarb. Each variety combines the flower with exactly one other ingredient.\u003c\/p\u003e\n\n\u003cp\u003eThis variety also gets its fragrance from blossoms collected in early summer and processed in Tübingen on the same day. Beyond the rhubarb, Italian lemons provide the acidity. A small portion of direct-pressed elderberry juice rounds off the recipe. Unopened, the bottle has a shelf life of more than three years. The ingredient list mentions none of the 14 major allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eElderflower \u0026amp; Rhubarb is for everyone who prefers their drinks tart rather than sweet. It is ideal for rhubarb fans who want to enjoy the flavor outside of the short spring season. Hosts can use it to mix a Red Hugo that stands out right alongside the classic version. And those who grow their own rhubarb in the garden will find this syrup a perfect addition for the post-harvest season. The pure blossom version is available as \u003ca href=\"\/en\/products\/premium-holunderblueten-sirup\"\u003ePremium Elderflower Syrup\u003c\/a\u003e. You can find all the varieties from Tübingen on our \u003ca href=\"\/en\/collections\/hersteller-holunderbluetenwunder\"\u003eHolunderBlütenWunder\u003c\/a\u003e page. It is not suitable for drinking straight, as it is too intense as a concentrate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDirect-pressed rhubarb juice, elderflower, and lemon – the tart syrup from Tübingen for spritzers, the Ruby, and the Red Hugo.\u003c\/em\u003e\u003c\/p\u003e","brand":"HolunderBlütenWunder","offers":[{"title":"250 ml","offer_id":57548077957452,"sku":"026HBW0003","price":6.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/holunderbluete-rhabarber-premium-sirup.png?v=1778853885"},{"product_id":"holunderbluete-quitte-premium-sirup","title":"Elderflower \u0026 Quince Premium Syrup","description":"\u003ch2\u003eHolunderBlütenWunder Elderflower \u0026amp; Quince Premium Syrup. Syrup made from direct-pressed quince juice and elderflowers – tart, aromatic, fruity, and regional.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHolunderBlütenWunder Elderflower \u0026amp; Quince Premium Syrup\u003c\/strong\u003e is a syrup made from direct-pressed quince juice, elderflowers, lemon juice, and beet sugar in a 250 ml bottle. It is produced by HolunderBlütenWunder in Tübingen, with the quince juice sourced from Baden-Württemberg. Diluted in a 1:4 ratio, it becomes a spritzer, lemonade, or a hot beverage.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eElderflower \u0026amp; Quince from HolunderBlütenWunder\u003c\/strong\u003e brings a nearly forgotten fruit back into the glass. The quince is an ancient cultivated fruit related to the apple and pear. Raw, it is hard, sour, and tart; hardly anyone bites into one. Only when cooked, pressed, or preserved does its fragrance emerge. In the past, many gardens had a quince tree, and in the autumn, jelly and bread were made from the fruit. This syrup contains direct-pressed quince juice, meaning freshly squeezed juice without the detour through a concentrate. Combined with water, beet sugar, lemon juice, elderflowers, citric acid, and a splash of vinegar, it creates a syrup that bridges early summer and autumn. Elderflowers bloom in June, and quince ripens in October. In the bottle, they meet. This syrup is also a concentrate and is diluted with water, according to the manufacturer, in a ratio of about 1:4.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eTart, aromatic, and fruity – that is how HolunderBlütenWunder describes this variety. Upon opening the bottle, the quince reveals its typical fragrance. It is reminiscent of ripe apples and pears, accompanied by a lemony freshness and a hint of rose. The elderflower settles over it in a floral way without overpowering the fruit.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the fruit appears first, followed by the acidity. The quince brings a subtle tartness, similar to a quince jelly, only fresher. The lemon keeps the flavor vibrant, and the beet sugar rounds it off. A slightly tart fruity note lingers in the finish, remaining on the palate for a while. The more you dilute it, the more refined this note becomes.\u003c\/p\u003e\n\n\u003cp\u003eWith cold sparkling water, the syrup tastes fresh and zesty. With hot water, the quince moves further into the foreground, and the aroma becomes more intense. Especially in autumn and winter, this is a lovely change from fruit tea. Those looking for a lightly sweet syrup with clear berry fruit will find the tart quince too unusual. For everyone else, this very tartness is the appeal.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer suggests spritzers, homemade lemonade, and hot beverages as basic applications. For a spritzer, add two tablespoons of syrup to a large glass and fill with cold sparkling water. For a homemade lemonade, mix syrup, sparkling water, lemon slices, and ice in a carafe. Infused with hot water, a cinnamon stick, and an orange slice, it becomes an autumn drink.\u003c\/p\u003e\n\n\u003cp\u003eThis variety also works well in sparkling wine, a Hugo, and many cocktails. For a Hugo with quince, add two centiliters of syrup to a wine glass, along with ice, a lime slice, and a sprig of rosemary instead of mint. Top up with sparkling wine and a little sparkling water. Combined with gin and tonic, it creates an autumnal long drink; with apple juice and sparkling water, a fruity spritzer for children.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup can be creatively combined with herbs. Rosemary and basil pair particularly well with the tart quince. Place a sprig of rosemary in the carafe or crush a few basil leaves in the glass before pouring.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, you can use it like a liquid quince jelly. A spoonful in a sauce for game or duck adds a fruity acidity. A dressing made of syrup, apple cider vinegar, mustard, and walnut oil goes well with lamb's lettuce with pear and blue cheese. Drizzled over semolina porridge, rice pudding, or vanilla pudding, it adds an autumnal note. A dash in the filling of an apple strudel or in a batter for quark waffles also works well. Once opened, store the bottle in the refrigerator; according to the manufacturer, it will keep there for at least six weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a tablespoon of syrup over a warm baked apple with vanilla sauce. Quince and apple complement each other, while the elderflower adds a subtle freshness.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eWith this variety, it is worth taking a look at the raw materials. According to the manufacturer, the direct-pressed quince juice comes from Baden-Württemberg, as do the beet sugar and the elderflowers. Only the lemons travel further; they come from Italy. Thus, a large portion of the ingredients remains in the region around Tübingen.\u003c\/p\u003e\n\n\u003cp\u003eEverything is processed in the \"Blütenküche\" (blossom kitchen) of HolunderBlütenWunder on Wilonstraße in Tübingen. The family business has been making syrup there since 1979. Founder Roberto Deimel once started with an ice-cold drink at the Tübingen marketplace; today, his daughter Malena Medam co-manages the business. The range has remained intentionally small; the quince is one of four syrup varieties.\u003c\/p\u003e\n\n\u003cp\u003eAfter bottling, the syrup is gently pasteurized. Sealed, it keeps for over three years according to the manufacturer. The ingredient list does not name any of the 14 major allergens.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eElderflower \u0026amp; Quince is for anyone who enjoys tart, aromatic drinks and likes to try something new. It suits quince fans who make jelly in the autumn and want to have that flavor in the cupboard all year round. Hobby bartenders will also find it to be an unusual ingredient for a Hugo or long drinks. For cold days, it is an alternative to tea and punch. Families mix it for children with apple juice and sparkling water, while adults use the same syrup for a Hugo. And those who only know quince trees from Grandma's garden get the familiar fragrance in their glass without the peeling, cooking, and pressing. As a gift for an autumn dinner, the bottle tells a regional story. For more warmth and spice, there is the \u003ca href=\"\/en\/products\/holunderbluete-ingwer-premium-sirup-20500058802\"\u003eElderflower \u0026amp; Ginger Syrup\u003c\/a\u003e. You can find the pure blossom in the \u003ca href=\"\/en\/products\/premium-holunderblueten-sirup\"\u003ePremium Elderflower Syrup\u003c\/a\u003e. All varieties are on our \u003ca href=\"\/en\/collections\/hersteller-holunderbluetenwunder\"\u003eHolunderBlütenWunder\u003c\/a\u003e page. The syrup is not suitable for drinking pure – as a concentrate, it is too intense.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDirect-pressed quince juice from Baden-Württemberg, elderflower, and lemon – the tart, aromatic syrup from Tübingen for spritzers, Hugo, and hot drinks.\u003c\/em\u003e\u003c\/p\u003e","brand":"HolunderBlütenWunder","offers":[{"title":"250 ml","offer_id":57548078088524,"sku":"026HBW0004","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/holunderbluete-quitte-premium-sirup.png?v=1778853887"},{"product_id":"bio-bitter-zitronen-sirupessenz","title":"Organic Bitter Lemon Syrup Essence","description":"\u003ch2\u003e89Süd Organic Bitter Lemon Syrup Essence. Organic syrup essence made from Sicilian lemons that tastes like Bitter Lemon – for lemonade, long drinks, and aperitifs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e89Süd Organic Bitter Lemon Syrup Essence\u003c\/strong\u003e is an organic syrup essence made from organic lemons, organic lemon juice, water, and organic sugar by the 89Süd manufactory in Waldkirch, Bavarian Swabia. The lemons come from Sicily, from the foot of Mount Etna. More concentrated than classic syrup, with less sugar and plenty of fruit, vegan and non-alcoholic, 330 ml in a swing-top bottle. No quinine, no added flavorings, not a ready-made Bitter Lemon – an essence that you dilute yourself.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Bitter Lemon Syrup Essence from 89Süd\u003c\/strong\u003e is the manufactory's answer to a bottle found in many home bars: Bitter Lemon. The essence tastes exactly like it, but consists of four ingredients and is, as 89Süd calls it, pure nature. A syrup essence is a concentrate for diluting, but structured differently than a classic syrup. The focus is on the intense taste of the fruit; that is why, according to the manufacturer, the essence contains significantly less sugar and the highest possible concentration of lemon. The fruit used for this is the Syracuse lemon from Sicily, known for its particularly intense aroma. In a glass, mix one part essence with nine parts water. According to the manufacturer, a 330 ml bottle makes 3.3 liters of lemonade – from a single swing-top bottle that takes up hardly any space in the fridge.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Bitter Lemon Syrup Essence tastes like Bitter Lemon: intense lemon, with a clear acidity, a fine bitter note, and a sweetness that holds both together. 89Süd describes the aroma of the Sicilian fruit as particularly intense, and that is exactly how it comes across in the glass.\u003c\/p\u003e\n\n\n\u003cp\u003eIn addition to the juice, whole organic lemons are listed on the label, and you can taste it: the essence has more of the fruit than a pure lemon lemonade, with zest, tartness, and depth. The bitterness is that of the lemon itself, fine and fruity, rather than the sharp bitterness that quinine brings to a classic Bitter Lemon. When diluted, it creates a lemonade that is tart and refreshing and leaves a taste of real lemon on the palate.\u003c\/p\u003e\n\n\n\u003cp\u003eAnyone expecting a sweet lemon lemonade will get something else here: acidity and tartness are at the forefront, followed by sweetness. For children who like it sweet, the rhubarb is usually the better choice. Those who drink Bitter Lemon straight or like it in a long drink have come to the right place.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eFor the lemonade, add one part essence to nine parts sparkling mineral water, add plenty of ice, and it's ready. Pour the water into the glass first, then the essence, and stir briefly. If you like it stronger, add a splash more essence; if you prefer it milder, use a little more water.\u003c\/p\u003e\n\n\n\u003cp\u003e89Süd recommends the essence for cocktails, long drinks, and aperitifs. In a long drink, it replaces the Bitter Lemon you would otherwise pour from a bottle. Mix the essence and sparkling water, then add the spirit – this way you determine the sweetness and bitterness yourself, glass by glass. As an aperitif before a meal, the lemonade with plenty of ice and a slice of lemon is perfect, non-alcoholic and dry enough to prepare you for the food.\u003c\/p\u003e\n\n\n\u003cp\u003eIn a cocktail, the essence provides lemon, acidity, and a bitter note all in one, whereas lemon juice and sugar syrup would otherwise be measured separately. A dash in a sour or a non-alcoholic spritz, and the glass has both fruit and edge.\u003c\/p\u003e\n\n\n\u003cp\u003eStore the bottle in a cool, dark place. Once opened, it should be kept in the refrigerator and used up promptly – with 3.3 liters of lemonade per bottle, that is quickly done in the summer.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For an aperitif, add the lemonade to a wine glass with a sprig of rosemary and a slice of lemon and serve over plenty of ice. The rosemary gives the Bitter Lemon taste a resinous note that suits Sicily.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 89Süd manufactory is located in Waldkirch, a district of Winterbach in the Günzburg district of Bavarian Swabia. Flora and Christoph Nieß grow most of their own fruit, herbs, flowers, and vegetables and source their ingredients as regionally as possible. The bitter lemon is the one exception in the range: lemons do not grow anywhere in Swabia, so the organic fruits come from Sicily, from the foot of Mount Etna.\u003c\/p\u003e\n\n\n\u003cp\u003eThe Syracuse lemon is a Sicilian lemon that, according to 89Süd, is known for its particularly intense aroma. Everything else is handcrafted in the region: boiling down and bottling are done by hand in Waldkirch, from the reduction to the label. The illustration on the bottle was drawn by Flora Nieß herself. The manufactory has been officially organic-certified since summer 2020, and the bitter lemon carries the EU organic seal on the label.\u003c\/p\u003e\n\n\n\u003cp\u003eThe idea behind all the essences from Waldkirch is: little sugar, lots of flavor. Compared to conventional syrup, the focus is on the intense taste of the fruit, hence less sugar and the highest possible concentration of raw materials. You can find out more about the couple and the seven varieties on our \u003ca href=\"\/en\/collections\/hersteller-89sued-manufaktur\"\u003e89Süd page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Bitter Lemon Syrup Essence is the bottle for everyone who likes Bitter Lemon and prefers to know what's in it. It fits on the home bar for long drinks, on the table for aperitifs with guests who are still driving, and in the kitchen of anyone who mixes their own lemonade. Those who used to carry home crates of Bitter Lemon will now carry a swing-top bottle and mix the rest from the tap. Alongside the rhubarb, it is our most popular variety from Waldkirch, and as a gift, the swing-top bottle with the illustrated label is a souvenir that will be opened immediately.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer fruity and sour rather than bitter, try the \u003ca href=\"\/en\/products\/bio-rhabarber-sirupessenz\"\u003eOrganic Rhubarb Syrup Essence\u003c\/a\u003e; if you want to combine the lemon with dark berries, the \u003ca href=\"\/en\/products\/bio-cassis-zitronen-sirupessenz\"\u003eOrganic Cassis Lemon Syrup Essence\u003c\/a\u003e from the same source. Other syrups and essences can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The Bitter Lemon is not suitable for those who expect a sweet, mild lemon lemonade – the acidity and tartness remain, even with plenty of water.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eSicilian organic lemons, boiled down in Waldkirch – the organic syrup essence from which you mix your own Bitter Lemon.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"89Süd Manufaktur","offers":[{"title":"330 ml","offer_id":57548100141388,"sku":"026SUD0006","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-bitter-zitronen-sirupessenz-woo-eigen.png?v=1790954671"},{"product_id":"kamille-ingwer-zitronengras-tonic-sirup","title":"Chamomile, Ginger \u0026 Lemongrass - Tonic Syrup","description":"\u003ch2\u003eWajos Chamomile, Ginger \u0026amp; Lemongrass - Tonic Syrup. Floral, slightly spicy and bitter – the tonic syrup that turns mineral water into tonic and gin into an unusual gin and tonic.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Chamomile, Ginger \u0026amp; Lemongrass - Tonic Syrup\u003c\/strong\u003e is a syrup for making a quinine-based soft drink, made from invert sugar and glucose syrup, citric acid, and natural aromas of chamomile, ginger, and lemongrass, 200 ml from Dohr on the Moselle. Not a ready-made tonic, not a tea syrup, not a ginger shot, but a concentrate that you dilute with water yourself. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eChamomile, Ginger \u0026amp; Lemongrass - Tonic Syrup from Wajos\u003c\/strong\u003e is the answer to the shelf full of tonic bottles left half-empty in the fridge after a party. One syrup weighs 200 grams, takes up hardly any space, and makes as much tonic as you need at the time – whether for a glass or a carafe. And it tastes different from supermarket tonic: chamomile is an unusual choice for a bitter drink; it’s floral and soft, and with ginger and lemongrass, it becomes something reminiscent of tea that is still bitter enough for gin.\u003c\/p\u003e\n\n\u003ch3\u003eChamomile upfront, ginger for warmth, quinine for bitterness at the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe syrup is thick and sweet when pure; it only unfolds when mixed with sparkling water. Then the chamomile comes first – floral, honey-like, like a tea you drink cold. The ginger sits behind it as a gentle warmth instead of heat. The lemongrass adds a lemony freshness that remains mild, and right at the end comes the quinine bitterness that defines a tonic. To be honest: the flavor comes from natural aromas rather than chamomile flowers or ginger root in the syrup, and sugar is the main ingredient – 60 grams per 100 milliliters, and accordingly less in the finished glass. This syrup is not suitable for those expecting a classic, clearly bitter tonic – in that case, the \u003ca href=\"\/en\/products\/pink-grapefruit-tonic-sirup\"\u003ePink Grapefruit Tonic Syrup\u003c\/a\u003e is a better fit.\u003c\/p\u003e\n\n\u003ch3\u003eWith water, with gin, in summer with ice and cucumber\u003c\/h3\u003e\n\n\u003cp\u003eA splash of syrup in a glass, top up with cold sparkling water, stir – how much is a matter of taste; start with a little and add more as needed. Served over ice with a slice of cucumber or a piece of ginger, it makes a non-alcoholic aperitif. With gin, it turns into a gin and tonic that tastes of chamomile and ginger: four centiliters of gin, syrup, ice, soda, and a sprig of rosemary. It also works well with vodka or a dry white wine as a spritz. A carafe for guests can be mixed in a minute. The syrup is not suitable for coffee, tea, or as a sweetener in desserts – the bitterness is out of place there. Store in a dry, dark place; explicitly not in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/summer-gin\"\u003eSummer Gin\u003c\/a\u003e, chamomile syrup, soda, and a slice of cucumber – the gin and tonic we mix in the garden while it’s still light out.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the business that started with liqueur on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eAt Wajos, tonic syrups stand next to the oldest branch of the house. The liqueur distillery, which Walter Josef Oster founded in the 1980s next to his family's winery in Ediger-Eller, was the beginning of the brand. Peter Oster and Ulf Schwichtenberg developed this in Dohr near Cochem into a company with over 80 employees, its own stores, and around 900 products – from gin to the syrups that go with gin, all tested in their own laboratory.\u003c\/p\u003e\n\n\u003ch3\u003eThe syrup for gin lovers, for guests who drink non-alcoholic, and for the home bar\u003c\/h3\u003e\n\n\u003cp\u003eThis syrup is for everyone who has a little bar at home and likes to vary their tonic. It is a gift for gin drinkers who already have a gin, and for people who want to stay non-alcoholic while still having something special in their glass. 200 milliliters are enough for many glasses. All varieties, including \u003ca href=\"\/en\/products\/rhabarber-apfel-thymian-tonic-sirup\"\u003eRhubarb, Apple \u0026amp; Thyme\u003c\/a\u003e, can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. The syrup is not suitable for anyone avoiding quinine or high sugar – it is a tonic, and tonic is both.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eChamomile, ginger, and lemongrass with quinine – the tonic syrup from the Moselle that turns soda into an aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 ml","offer_id":57548264800588,"sku":"026WAJ0006","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kamille-ingwer-zitronengras-tonic-sirup-woo-eigen.png?v=1790955378"},{"product_id":"rhabarber-apfel-thymian-tonic-sirup","title":"Rhubarb, Apple \u0026 Thyme - Tonic Syrup","description":"\u003ch2\u003eWajos Rhubarb, Apple \u0026amp; Thyme - Tonic Syrup. Rhubarb juice, apple, and thyme with quinine, fruity and tart – the tonic syrup you use to mix your own tonic.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Rhubarb, Apple \u0026amp; Thyme - Tonic Syrup\u003c\/strong\u003e is a syrup for making a quinine-containing soft drink, made from sugar, rhubarb juice, apple juice concentrate, thyme extract, natural flavors, and quinine, 200 ml from Dohr on the Moselle. Not a ready-made tonic water, not a liqueur, and not a fruit syrup for children, but a concentrate with a bitter note that only becomes a tonic when mixed with sparkling water. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRhubarb, Apple \u0026amp; Thyme - Tonic Syrup by Wajos\u003c\/strong\u003e is the opposite of tonic from a bottle. The latter always tastes the same, is always just as sweet, always just as bitter, and the bottle is empty after one evening. The former is a syrup that you dose yourself: more sparkling water for a light tonic, less for a robust one, a splash for the gin, a spoonful for the sparkling wine. Our small bottle is often ordered – and it also works on its own with sparkling water, as a better tonic for dinner.\u003c\/p\u003e\n\n\u003ch3\u003eRhubarb and apple upfront, thyme behind, quinine at the very end\u003c\/h3\u003e\n\n\u003cp\u003eStraight, the syrup is thick and sweet – but no one drinks it that way. When topped up with sparkling water, the rhubarb comes through first, tart and slightly green, then the sweetness of the apple, which rounds it out. The thyme lies on top, spicy and herbal, and at the end, the bitterness of the quinine lingers – the note that turns a lemonade into a tonic. It is a tart, adult beverage, far removed from a rhubarb spritzer.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, it must be said: sugar is the primary ingredient, 94 grams per 100 milliliters – this is a syrup made for diluting. Since you dilute it heavily, much less ends up in the glass. The fruit comes from rhubarb juice and apple juice concentrate, the thyme from extract, and to this are added natural flavors and quinine as a flavoring agent. Anyone who must avoid quinine should skip the syrup – it is part of it, just like in any tonic.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for a classic, neutral tonic for a London Dry, this syrup is not suitable – the rhubarb has a say. In that case, the \u003ca href=\"\/en\/products\/botanical-tonic-sirup\"\u003eBotanical Tonic Syrup\u003c\/a\u003e from Wajos with juniper and lemongrass is closer to a classic tonic.\u003c\/p\u003e\n\n\u003ch3\u003eWith sparkling water, with gin, with sparkling wine – and as a syrup for desserts\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest tonic: two to three centiliters of syrup in a glass, ice, cold sparkling water, stir once. We start with one part syrup to five parts water and adjust to taste – the syrup is potent, so less is often more. A sprig of thyme or a slice of apple in the glass, and you have an alcohol-free evening drink that tastes adult.\u003c\/p\u003e\n\n\u003cp\u003eWith gin, it becomes a Gin \u0026amp; Tonic where the tonic has an opinion of its own: four centiliters of gin, two centiliters of syrup, ice, sparkling water. A fruity gin like the \u003ca href=\"\/en\/products\/summer-gin\"\u003eSummer Gin\u003c\/a\u003e takes the rhubarb well; a herbal gin brings the thyme to the fore. In a glass of sparkling wine or Secco, a teaspoon of syrup makes an aperitif that falls somewhere between a Hugo and a rhubarb spritzer – great for guests who find plain sparkling wine too boring.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup also has its place beyond the glass: a tablespoon over vanilla ice cream, in yogurt for breakfast, over strawberries, or in quark dishes. The bitter note is barely noticeable there, but the rhubarb-apple note is distinct. And as a base for a sorbet made from syrup, water, and lemon, it is the perfect dessert for a summer evening.\u003c\/p\u003e\n\n\u003cp\u003eThe syrup is not suitable as a children's drink – quinine and the bitter note are intended for adults. And it is not suitable for cooking: in warm dishes, only the sweetness remains, while the bitterness becomes unpleasant. Cold, diluted, with plenty of ice – that is how it is meant to be.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Pour two centiliters of syrup, a sprig of thyme, and ice into a glass, top up with sparkling water, and add a splash of lemon – the tonic we drink for dinner on the terrace.\u003c\/p\u003e\n\n\u003ch3\u003eA tonic syrup from a house that comes from wine\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufacturer in Dohr near Cochem on the Moselle, with roots in a winegrowing family from Ediger-Eller. Walter Josef Oster, whose initials form the name, came from 15 generations of viticulture and founded a liqueur manufactory next to the winery in the 1980s. His son Peter Oster and Ulf Schwichtenberg built the Wajos brand from this starting in the 2000s – the first store in Trier in 2008, today over 80 employees in Dohr and stores throughout Germany.\u003c\/p\u003e\n\n\u003cp\u003eAt Wajos, the bar is the second pillar alongside the kitchen: gins, liqueurs, rum, and precisely these tonic syrups, with which the house lets you mix drinks yourself instead of selling ready-made tonic. The syrups are created in Dohr, where most of the approximately 900 items are produced and tested in their own laboratory. You can taste in the rhubarb syrup that a house with winegrowing roots values acidity and bitterness – it is built on balance rather than sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eThe syrup for gin evenings, terrace evenings, and everyone who drinks alcohol-free\u003c\/h3\u003e\n\n\u003cp\u003eThe rhubarb-apple-thyme syrup is the bottle for anyone who wants more variety in their Gin \u0026amp; Tonic than just a new gin variety. And for everyone looking for a drink in the evening that, despite being alcohol-free, tastes like the end of the workday. As a gift, it fits into any package with a gin, or as a trio with the \u003ca href=\"\/en\/products\/pink-grapefruit-tonic-sirup\"\u003ePink Grapefruit Tonic Syrup\u003c\/a\u003e and a third from the series. All tonic syrups and gins can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the bottle keeps for a long time in a dry, dark place; once opened, store it in a cool place; 200 ml is enough for about ten tonics at two centiliters per glass. The syrup is not suitable for those who avoid bitterness in a drink – the quinine is the whole point here, far more than just a background note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRhubarb, apple, and thyme with quinine, in a small bottle from the Moselle – the tonic syrup you use to mix your tonic just the way you like it.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 ml","offer_id":57548300255564,"sku":"026WAJ0001","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/rhabarber-apfel-thymian-tonic-sirup-woo-eigen.png?v=1790955463"},{"product_id":"pink-grapefruit-tonic-sirup","title":"Pink Grapefruit Tonic Syrup","description":"\u003ch2\u003eWajos Pink Grapefruit Tonic Syrup. Grapefruit, ginger, and quinine bitterness in a tonic syrup – one part syrup, eight parts sparkling water, and your tonic is ready.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Pink Grapefruit Tonic Syrup\u003c\/strong\u003e is a syrup for making a quinine-based refreshment, 200 ml, from Dohr on the Moselle. It consists of sugar, citric acid, natural flavors, grapefruit juice concentrate, and natural ginger flavor, colored with carrot and blackcurrant. This is not a ready-made tonic water, grapefruit juice, or liqueur, but a concentrate that you mix yourself with sparkling water. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePink Grapefruit Tonic Syrup by Wajos\u003c\/strong\u003e replaces the crate of tonic water in the basement with a single bottle on the shelf. The idea is simple: one part syrup, eight parts soda water, and 200 milliliters turns into nearly two liters of tonic. The bitterness comes from quinine aroma, as in any tonic, but with added grapefruit – fruity and slightly tart – and ginger, which provides a gentle warmth at the end. This is a tonic with character that holds its own in a Gin \u0026amp; Tonic and works perfectly on its own as a soda.\u003c\/p\u003e\n\n\u003ch3\u003eGrapefruit at the front, ginger at the back, and the bitterness of quinine in between\u003c\/h3\u003e\n\n\u003cp\u003eStraight, the syrup is very sweet – 93 grams of sugar per 100 milliliters; it is a syrup made for diluting. Once diluted, it becomes a tonic that tastes like grapefruit first: the fruity and slightly tart notes from the juice concentrate and natural flavors. Then comes the quinine bitterness that distinguishes a tonic from a standard lemonade, and finally ginger, which is spicy rather than hot. The color comes from carrot and blackcurrant instead of artificial dyes. This syrup is not suitable for those expecting a dry, neutral tonic for a classic London Dry – the \u003ca href=\"\/en\/products\/botanical-tonic-sirup\"\u003eBotanical Tonic Syrup\u003c\/a\u003e with juniper and lemongrass is a better choice for that.\u003c\/p\u003e\n\n\u003ch3\u003eWith sparkling water as a tonic, with gin, in sparkling wine, or as a lemonade for kids\u003c\/h3\u003e\n\n\u003cp\u003eThe base mixture is one part syrup to eight parts soda water. This means 2 cl of syrup in a glass with 160 ml of sparkling water, plenty of ice, and stir. Wajos recommends this ratio, and it works – if you prefer it fruitier, add an extra splash. For a Gin \u0026amp; Tonic, add 4 cl of gin and a slice of grapefruit. A dash of syrup in a glass of sparkling wine or Secco makes for a great aperitif; a spoonful in plain mineral water creates a lemonade that children can enjoy too. If you prefer it more bitter, use less water. The syrup is not suitable to be consumed neat or over ice: it is too sweet, and the bitterness becomes unpleasantly prominent. Store in a cool, dry place away from light; once opened, keep refrigerated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Syrup, sparkling water, ice, and a sprig of rosemary – it’s the non-alcoholic drink that gets ordered more often at our place in summer than the Gin \u0026amp; Tonic next to it.\u003c\/p\u003e\n\n\u003ch3\u003eTonic from a house that started with liqueurs\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufacturer in Dohr near Cochem on the Moselle, and the bar is where it all began. Walter Josef Oster, the namesake and founder from a winemaking family in Ediger-Eller, started with liqueurs in the 1980s. From the 2000s onwards, Peter Oster and Ulf Schwichtenberg turned it into a brand featuring gins, rums, and syrups, with over 80 employees and their own stores since 2008. The tonic syrups are the counterpart to the Wajos gins – produced and lab-tested in Dohr.\u003c\/p\u003e\n\n\u003ch3\u003eThe syrup for gin evenings, summer parties, and the small fridge\u003c\/h3\u003e\n\n\u003cp\u003eThis syrup is the bottle for anyone who drinks Gin \u0026amp; Tonic and wants to save themselves from buying crates of tonic. And for anyone whose space is taken up by crates of bottles. As a gift, it pairs well with a \u003ca href=\"\/en\/products\/summer-gin\"\u003eSummer Gin\u003c\/a\u003e or fits into our \u003ca href=\"\/en\/products\/tonic-sirup-probierpaket\"\u003eTonic Syrup Sampler Pack\u003c\/a\u003e containing six varieties; all syrups can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos brand page\u003c\/a\u003e. One bottle is enough for about ten glasses. This syrup is not suitable for those looking for a sugar-free tonic – a syrup relies on sugar, and this one is no exception.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGrapefruit, ginger, and quinine in a syrup, add eight parts sparkling water – the tonic syrup from the Moselle that lives on the shelf instead of in the basement.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 ml","offer_id":57548300419404,"sku":"026WAJ0002","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pink-grapefruit-tonic-sirup-woo-eigen.png?v=1790955469"},{"product_id":"pfirsich-holunderbluete-und-zitrone-tonic-sirup","title":"Peach Elderflower \u0026 Lemon - Tonic Syrup","description":"\u003ch2\u003eWajos Peach Elderflower \u0026amp; Lemon - Tonic Syrup. Peach, elderflower and lemon with a subtle quinine bitterness – the tonic syrup that turns sparkling water into a fruity tonic.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Peach Elderflower \u0026amp; Lemon - Tonic Syrup\u003c\/strong\u003e is a syrup for making a quinine-based refreshing drink, made from sugar, citric acid, natural flavors, lemon and peach juice concentrate, elderflower flavor, and quinine flavoring, 200 ml, from Dohr on the Moselle. Not a ready-made tonic water, not a peach syrup for ice cream, not a liqueur, but a concentrate that you dilute with sparkling water in a one-to-eight ratio. Non-alcoholic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePeach Elderflower \u0026amp; Lemon - Tonic Syrup by Wajos\u003c\/strong\u003e is the opposite of a tonic from the supermarket: the latter tastes the same every day, and if you want it fruitier, you have to buy a different bottle. Here, you decide how much peach, how much bitterness, and how much fizz go into the glass. A splash of syrup, cold sparkling water, ice – and the tonic tastes like summer, like elderflower on the fence, and like lemon, with the quinine bitterness only at the end. For those who abstain from alcohol, whether voluntarily or because they have to drive, it provides a glass that looks like a treat.\u003c\/p\u003e\n\n\u003ch3\u003ePeach up front, floral elderflower, lemon and quinine to finish\u003c\/h3\u003e\n\n\u003cp\u003eUndiluted, the syrup is thick and very sweet – it is made for diluting. In the glass with sparkling water, the peach comes first, soft and ripe, then the elderflower, floral like elderflower syrup, and then the lemon, which keeps the whole thing fresh. The bitterness of the quinine is subtle, significantly milder than in a classic tonic. To be honest: the flavor comes from natural aromas and juice concentrates rather than pieces of peach, and sugar is the first ingredient – 95 grams per 100 milliliters, correspondingly less in the diluted glass. This syrup is not suitable for anyone expecting a dry, tart tonic for gin – the \u003ca href=\"\/en\/products\/botanical-tonic-sirup\"\u003eBotanical Tonic Syrup\u003c\/a\u003e with juniper would be a better choice then.\u003c\/p\u003e\n\n\u003ch3\u003eWith sparkling water, with sparkling wine, in a Gin \u0026amp; Tonic, and in a carafe for guests\u003c\/h3\u003e\n\n\u003cp\u003eThe basic formula: one part syrup, eight parts soda water, plenty of ice, a slice of lemon – start with a little syrup and add more until it tastes right. With Prosecco or dry sparkling wine instead of water, it becomes a peach spritz; with non-alcoholic sparkling wine, a sober variation. Paired with a mild gin, it creates a Gin \u0026amp; Tonic that tastes of peach: four centiliters of gin, a splash of syrup, sparkling water, ice. For a garden party with guests, mix a carafe in advance with water, syrup, ice, and peach slices. The syrup is not suitable for coffee, tea, or baking – the quinine belongs in a glass with sparkling water and nowhere else.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Syrup, sparkling water, a sprig of mint, and a splash of \u003ca href=\"\/en\/products\/peche-rouge-weinbergspfirsich-secco-alkoholfrei\"\u003ePêche Rouge Vineyard Peach Secco non-alcoholic\u003c\/a\u003e – double the peach, our go-to glass for the patio when someone still needs to drive.\u003c\/p\u003e\n\n\u003ch3\u003eA syrup from the Moselle, from a house that takes drinks seriously\u003c\/h3\u003e\n\n\u003cp\u003eWajos comes from a background in drinks: Walter Josef Oster, a founder from a winemaking family in Ediger-Eller with 15 generations of viticulture, began with liqueur in the 1980s. From the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand in Dohr near Cochem on the Moselle – with over 80 employees, their own stores, and their own laboratory. The tonic syrups are the non-alcoholic side of this house, blended in Dohr like most of their approximately 900 products.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for summer evenings, drivers, and the home bar\u003c\/h3\u003e\n\n\u003cp\u003eThe peach syrup is for everyone who wants a non-alcoholic drink that is more than just juice or lemonade, and for hobby bartenders who like to vary their Gin \u0026amp; Tonic with fruit. As a gift, it goes well with a bottle of \u003ca href=\"\/en\/products\/summer-gin\"\u003eSummer Gin\u003c\/a\u003e or as a set with the other tonic syrups on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a dry, cool place away from light; 200 milliliters is enough for a good liter and a half of tonic at a one-to-eight ratio. It is not suitable for those who avoid quinine or for those looking for a sugar-free syrup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePeach, elderflower, and lemon, diluted with sparkling water – the tonic syrup from the Moselle that we also enjoy pure with sparkling water in the summer.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 ml","offer_id":57548300452172,"sku":"026WAJ0003","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pfirsich-holunderbluete-und-zitrone-tonic-sirup-woo-eigen.png?v=1790955476"},{"product_id":"summer-tonic-sirup","title":"Summer - Tonic Syrup","description":"\u003ch2\u003eWajos Summer Tonic Syrup. Sugar, orange, lemon, rosemary and quinine, for mixing yourself – the tonic syrup for gin and tonic and sparkling water, as bitter as you like.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Summer Tonic Syrup\u003c\/strong\u003e is a syrup for making a quinine-based soft drink, made from sugar, natural orange and lemon flavorings, rosemary extract, citric acid, and quinine flavoring, 200 ml, from Dohr on the Moselle. Not a ready-made tonic water, not a fruit syrup for children, not a liqueur, but a concentrate that you mix with sparkling water to create your own tonic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Tonic Syrup by Wajos\u003c\/strong\u003e reverses the ratio. With store-bought tonic water, the manufacturer decides how bitter, how sweet, and how much carbonation it has – you get what's inside. With the syrup, you decide: a small splash for a subtle tonic, a larger one for a bold one, and the sparkling water comes from your own machine or the bottle already in the cellar. The summer version tastes of orange, lemon, and rosemary – bright, fruity, with the bitterness of the quinine as a backbone. 200 milliliters of syrup is enough for many glasses for us and takes up less space in the fridge than a single six-pack.\u003c\/p\u003e\n\n\u003ch3\u003eOrange and lemon up front, rosemary behind, quinine in the finish\u003c\/h3\u003e\n\n\u003cp\u003eStraight, the syrup tastes like a concentrate: very sweet, very bitter. Once mixed, it sorts itself out. First the citrus fruit, orange and lemon from natural flavorings, then the rosemary, aromatic and slightly resinous, and finally the quinine, which leaves a dry sensation in the mouth. Honestly: The syrup is almost entirely sugar, 94 grams per 100 milliliters, and the fruit comes from flavorings rather than juice – but with two centiliters in a glass, little of that remains. It is not suitable for those who expect a classic, neutral tonic – in that case, it is worth looking at the \u003ca href=\"\/en\/products\/botanical-tonic-sirup\"\u003eBotanical Tonic Syrup\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWith sparkling water as a tonic, with gin as a summer drink, with vodka as a long drink\u003c\/h3\u003e\n\n\u003cp\u003eThe basic recipe: one to two centiliters of syrup in a tall glass, ice, fill with cold sparkling water, stir once. Then taste and add more – more syrup, more bitterness and sweetness. With 4 centiliters of gin, it becomes a gin and tonic where the syrup complements the botanicals; add a slice of orange and a sprig of rosemary. With vodka and a splash of lemon juice, it makes a long drink for the balcony. The syrup is not suitable as a lemonade for children – bitter and containing quinine, this is a drink for adults, with gin or alcohol-free.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e 4 centiliters of \u003ca href=\"\/en\/products\/summer-gin\"\u003eSummer Gin\u003c\/a\u003e, 2 centiliters of Summer Tonic Syrup, ice, sparkling water, orange slice – the drink we mix on the terrace in July when it’s still 25 degrees after eight o'clock.\u003c\/p\u003e\n\n\u003ch3\u003eTonic syrups from Dohr, from a house with a bar tradition\u003c\/h3\u003e\n\n\u003cp\u003eWajos in Dohr near Cochem on the Moselle started with liquids: Walter Josef Oster, from a winemaking family in Ediger-Eller with 15 generations of viticulture, founded a liqueur manufactory in the 1980s. His son Peter Oster and Ulf Schwichtenberg built it into a brand with over 80 employees, around 900 items, and its own laboratory. The tonic syrups are the non-alcoholic side of this bar, and they go well with their own gins.\u003c\/p\u003e\n\n\u003ch3\u003eThe syrup for gin fans, summer evenings, and people who don't want crates of tonic taking up space\u003c\/h3\u003e\n\n\u003cp\u003eIt is the bottle for everyone who drinks gin and tonic and likes to have control over the tonic themselves – and for households where the sparkling water machine is running anyway. As a gift, it belongs next to the gin; if you want to try them out, you can find several varieties in the \u003ca href=\"\/en\/products\/tonic-sirup-probierpaket\"\u003eTonic Syrup Tasting Pack\u003c\/a\u003e; the \u003ca href=\"\/en\/products\/pink-grapefruit-tonic-sirup\"\u003ePink Grapefruit Tonic Syrup\u003c\/a\u003e is the grapefruit variation, and all syrups can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a dry place away from light, and seal well once opened. It is not suitable for those looking for a sugar-free tonic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrange, lemon, rosemary and quinine, for mixing yourself – the summer tonic syrup from the Moselle, where you determine how bitter it gets.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 ml","offer_id":57548300648780,"sku":"026WAJ0005","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/summer-tonic-sirup-woo-eigen.png?v=1790955487"},{"product_id":"shrub-schwarze-johannisbeere","title":"Shrub Blackcurrant Syrup","description":"\u003ch2\u003eSchusters Shrub Black Currant Syrup. Apple cider vinegar-based fruit syrup made from black currants – deep red, for aperitifs, lemonade, and salads.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Black Currant Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from sugar, apple cider vinegar, and black currants by Schusters Spezialitäten from Untersteinbach in the Steigerwald region. One part shrub to ten parts sparkling wine makes an aperitif; with mineral water, it becomes a lemonade. Alcohol-free, 250 ml in a glass bottle. Not a crème de cassis, not a sweet currant syrup, no added flavorings – three ingredients that you mix yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack Currant Shrub from Schusters Shrub\u003c\/strong\u003e is the variety the manufacturer recommends first for an aperitif. A shrub is a vinegar-based fruit syrup made from fruit, apple cider vinegar, and sugar. The black currants are soaked as whole fruit in apple cider vinegar for several weeks. They are then pressed, and the fruit vinegar is sweetened with sugar and hot-bottled. The vinegar adds acidity and highlights the fruit; the color and aroma come solely from the berries. According to the manufacturer, the word \"shrub\" derives from the Arabic \"sharba\" for syrup and was a common vinegar-fruit beverage in the USA in the 19th century. Hanna Schuster, a food technologist by training, brought the concept from there to the Steigerwald, where they have been producing shrubs since 2012. According to the manufacturer, the black currant variety is one of their best-sellers.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eBlack Currant Shrub has an intensely berry-like taste, with the tart depth that only black currants possess. The color is deep red, and the apple cider vinegar provides a clear acidity underneath.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, it is not just the color that impresses, but above all the powerful fruit flavor. This is particularly evident in a champagne glass: even when diluted 1:10, the black currant remains clearly detectable rather than getting lost in the fizz. Diluted with water, it becomes a lemonade that tastes of berries and is less sweet than store-bought versions. Anyone expecting a soft, round berry syrup will find this variety tart – a currant remains a currant, even with sugar.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor an aperitif, add one part shrub to ten parts well-chilled sparkling wine or Prosecco; for one glass, this is about 1 cl to 10 cl. Pour the syrup in first, then top up and stir briefly.\u003c\/p\u003e\n\n\u003cp\u003eFor an alcohol-free version, use mineral water: a dash of shrub, a squeeze of lemon juice, ice, and 200 ml of sparkling water – and your black currant lemonade is ready. For salad dressing, follow the manufacturer's short recipe: a dash of shrub, a squeeze of lemon juice, oil, salt, and pepper. The manufacturer’s favorite combination is peach and feta salad with this shrub; the dark berry also pairs well with tomato and mozzarella or feta.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place – the red color comes purely from the fruit and stays vibrant longer in the dark. According to the manufacturer, the shrub has a shelf life of three years and does not need to be refrigerated after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the shrub, sparkling wine, and sparkling water side by side on the table for guests. This way, everyone can mix their own aperitif with either wine or water – equally beautiful and red, equally fruity.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Spezialitäten is a small family-run craft business in Untersteinbach, in the municipality of Rauhenebrach in the Haßberge district, in the Steigerwald region of Franconia. Johannes and Hanna Schuster run it with transparent production, a farm shop, and tasting tours; Hanna Schuster and her family handle the bottling themselves.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the family processes the black currants by hand every year, sourcing them as regionally as possible. As a soft berry, the currant is placed whole into the apple cider vinegar; the vinegar penetrates naturally, absorbing the color and aroma. You can find more about the family and their varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eBlack Currant Shrub is the bottle for anyone who prefers fruit over liqueur in their sparkling wine glass for an aperitif and likes the tartness of berries in their salad. It is perfect for a summer garden party, an evening on the balcony, or as a gift when invited to dinner.\u003c\/p\u003e\n\n\u003cp\u003eFor those who prefer something milder and more classic, try the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eRaspberry Shrub Syrup\u003c\/a\u003e; for a syrup specifically for sparkling wine, the \u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eSummer Spritz Hibiscus-Raspberry Syrup\u003c\/a\u003e. This shrub is not suitable for those expecting a sweet, mild berry lemonade.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlack currants, apple cider vinegar, and sugar from the Steigerwald – the deep red fruit syrup that you can use to mix your own aperitif, lemonade, and dressing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548301467980,"sku":"026SCH0005","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-schwarze-johannisbeere.png?v=1790856665"},{"product_id":"shrub-himbeere","title":"Shrub Raspberry Syrup","description":"\u003ch2\u003eSchusters Shrub Raspberry Syrup. Fruit syrup based on apple cider vinegar made from raspberries – the classic for lemonade, punch, aperitifs, and lamb's lettuce.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Raspberry Syrup\u003c\/strong\u003e is an vinegar-based fruit syrup made from sugar, apple cider vinegar, and raspberries by Schusters Spezialitäten from Untersteinbach in the Steigerwald. One part shrub to ten to fifteen parts mineral water makes raspberry lemonade. Non-alcoholic, 250 ml in a glass bottle. Not a raspberry syrup with added flavorings, not a ready-made dressing, not a drink for a plain glass – three ingredients you mix yourself.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Shrub by Schusters Shrub\u003c\/strong\u003e is the manufacturer's classic and, according to the producer, the entry point into the world of shrubs. Shrub is a vinegar-based fruit syrup made from three ingredients. Whole raspberries are soaked in apple cider vinegar for several weeks. Then they are pressed, the fruit vinegar is seasoned with sugar and filled hot. The vinegar acidifies and highlights the fruit; according to the manufacturer, the flavor comes one hundred percent from the raspberry. This particular variety has history: in the 19th century, raspberry shrub was a common vinegar-fruit drink in the USA, long before refrigerators and ready-made lemonade. Hanna Schuster, a graduate food technologist, discovered shrub during a semester abroad in Pennsylvania and developed the first recipe for the Steigerwald region with her mother. Their shrubs have been available since 2012, and the raspberry variety is, according to the manufacturer, the favorite of the Schuster children.\u003c\/p\u003e\n\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\n\u003cp\u003eRaspberry Shrub tastes like ripe raspberries, fresh and with the clear acidity of apple cider vinegar. The color is bright red and comes solely from the fruit.\u003c\/p\u003e\n\n\n\u003cp\u003eDiluted with cold sparkling water, it becomes a raspberry lemonade, as the manufacturer describes: old-fashioned, without added flavorings. The acidity keeps the sweetness in check, which is why the lemonade tastes like berries rather than sugar. The syrup is strong and concentrated on its own – that is how it is intended. Those who expect a soft, sweet raspberry lemonade will find the shrub tart. Those who like raspberries fresh from the bush will find exactly that in their glass.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eFor raspberry lemonade, add 1.5 to 2 cl of shrub to a 0.2-liter glass and top up with ice-cold, sparkling mineral water, i.e., a ratio of 1:10 to 1:15.\u003c\/p\u003e\n\n\n\u003cp\u003eWith sparkling wine or Prosecco instead of water, it becomes a fruity aperitif at a 1:10 ratio. For long summer evenings, the shrub serves as the base for a raspberry punch. For dressing, follow the manufacturer's basic formula: shrub, a dash of lemon juice, oil, salt, and pepper – especially good with lamb's lettuce. In desserts, pour the syrup as a coulis over panna cotta or stir it into cake cream and glaze.\u003c\/p\u003e\n\n\n\u003cp\u003eStore the bottle in a cool, dark place so that the red of the raspberry remains bright for a long time. According to the manufacturer, the shrub has a shelf life of three years and can be stored without refrigeration even after opening.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick punch, add fresh raspberries and a few mint leaves to a carafe, add 4 cl of shrub, and top up with cold sparkling water or sparkling wine. After half an hour in the refrigerator, the punch will have color and fruit.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eSchusters Spezialitäten is a small family business in Untersteinbach, in the municipality of Rauhenebrach in the Haßberge district, in the Steigerwald region of Franconia. Johannes and Hanna Schuster run it with transparent production, a farm shop, and gourmet tours; it is bottled by hand by the family.\u003c\/p\u003e\n\n\n\u003cp\u003eThe manufacturer describes the raspberries as aromatic; the family processes fruits as regionally as possible and harvests some of them themselves. As a soft berry, the raspberry goes into the vinegar whole, which penetrates the fruit on its own. You can find more about the family and their varieties on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eRaspberry Shrub is the bottle for anyone trying shrub for the first time and wanting to start with the most familiar berry. It fits perfectly on the family table for lemonade, in the punch at a garden party, in lamb's lettuce, and as a gift for anyone who likes to mix their own drinks.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who want two berries in one bottle should choose the \u003ca href=\"\/en\/products\/shrub-heidelbeer-himbeere\"\u003eBlueberry-Raspberry Shrub Syrup\u003c\/a\u003e, which the manufacturer calls their most popular variety. Those looking for a syrup specifically for a champagne glass should choose the \u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eSummer Spritz Hibiscus-Raspberry Syrup\u003c\/a\u003e. The shrub is not suitable for those looking for a mild, sweet raspberry lemonade.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eRaspberries, apple cider vinegar, and sugar from the Steigerwald – the classic fruit syrup from which you can mix your own lemonade, punch, and dressing.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548301500748,"sku":"026SCH0008","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-himbeere-sirup.png?v=1790856671"},{"product_id":"shrub-rosmarin-zitrone","title":"Shrub Rosemary-Lemon Syrup","description":"\u003ch2\u003eSchusters Shrub Rosemary-Lemon Syrup. Fruit syrup based on apple cider vinegar with lemon and rosemary – for lemonade, white wine aperitifs, and antipasti.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Rosemary-Lemon Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from lemons, rosemary, apple cider vinegar, and sugar by the family-run manufacturer Schusters Shrub in Untersteinbach in the Steigerwald forest. Fresh lemon with a herbal note, intended for diluting, 250 ml in a glass bottle. Not a sweet lemon soda, not a herbal vinegar, no added flavorings – fruit, herb, vinegar, and sugar; that is the entire recipe.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRosemary-Lemon Syrup by Schusters Shrub\u003c\/strong\u003e is the manufacturer's all-rounder – \"for everything from antipasti to lemonade,\" as the producer puts it. Shrub is a vinegar-based fruit syrup made from three ingredients: fruit, apple cider vinegar, and sugar. For this variety, lemons are sliced and steeped in apple cider vinegar for several weeks along with rosemary. The mixture is then pressed, the fruit vinegar is sweetened with sugar, and it is bottled hot. The vinegar provides acidity and highlights the fruit; according to the manufacturer, the aroma comes solely from the lemon and rosemary, without any added flavorings. Diluted with cold sparkling water, it creates a lemonade that tastes more of lemon than of sugar.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eShrub Rosemary-Lemon tastes of the freshness of sun-ripened lemons with fine herbal nuances from rosemary needles. The apple cider vinegar adds acidity, while the sugar rounds it out.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the scent of the pure syrup alone is reminiscent of a last vacation in Italy: lemon at the forefront, followed by the resinous green of the rosemary. On the palate, the lemon comes through first, then the herb sets in and lingers a little longer. Together, they create a freshness with depth. For the producer, this variety is one of their best-sellers, which suits a bottle that can handle everything from a water glass to an antipasti plate.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a sweet, mild lemon soda will find the herbal note too prominent. Rosemary is polarizing, and this syrup showcases it openly.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor lemonade, mix one part Shrub with ten to fifteen parts ice-cold sparkling water; for a 0.2-liter glass, that means 1.5 to 2 cl. Add ice, and your refreshing drink for warm days is ready.\u003c\/p\u003e\n\n\u003cp\u003eFor a weekend aperitif, the manufacturer has a recipe called the \"Weekend Opener.\" For this, put 2 cl of Shrub Rosemary-Lemon in a glass along with two ice cubes, a slice of lemon, and a sprig of rosemary. Then pour in 100 ml of sparkling water and 100 ml of dry white wine.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, the syrup goes well with antipasti and salads. For the dressing, mix the Shrub with a splash of lemon juice and oil, plus salt and pepper – ready in two minutes. Store the bottle in a cool, dark place; according to the manufacturer, the syrup is shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle grilled vegetables fresh from the grill with a spoonful of syrup and a little olive oil. The lemon and rosemary are already in it, so you don't have to chop any herbs.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family business in Untersteinbach in the Steigerwald, part of the municipality of Rauhenebrach in the Haßberge district of Franconia. Hanna Schuster, a trained food technologist, brought the idea back from a semester abroad in Pennsylvania. She discovered shrubs there, and back home, she and her mother developed the first recipe. The first varieties were presented at a trade fair in 2012.\u003c\/p\u003e\n\n\u003cp\u003eShrub has a long history: according to the manufacturer, the word comes from the Arabic \"sharba\" for syrup, and in the 19th century, the raspberry-vinegar drink was widespread in the USA. That lemons and rosemary now find their way into the vinegar is the Franconian evolution. The lemons are sliced so that the vinegar can penetrate both the peel and the juice. Hanna Schuster and her family handle the bottling themselves in a glass-walled production facility with an on-site shop and gourmet tours. You can find more about the family on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters-Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eRosemary-Lemon is the bottle for everyone who prefers to mix their own lemonade in summer and really wants to taste the lemon. The syrup is perfect for an evening on the balcony, for an aperitif with guests who still need to drive, and in kitchens where antipasti and salad are frequent staples. With 250 ml and a mixing ratio of one to ten, the slim bottle is enough for a good two and a half liters of lemonade.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer more herbal and Mediterranean notes, choose the \u003ca href=\"\/en\/products\/shrub-zitrone-thymian\"\u003eShrub Lemon-Thyme Syrup\u003c\/a\u003e; if you are looking for spice instead of fruit, the \u003ca href=\"\/en\/products\/shrub-ingwer\"\u003eShrub Ginger Syrup\u003c\/a\u003e. You can find more syrups in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. Rosemary-Lemon is not suitable for those who expect a sweet lemon soda.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLemon and rosemary in apple cider vinegar – the fruit syrup from Schusters Shrub in the Steigerwald for lemonade, weekend openers, and antipasti.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548301664588,"sku":"026SCH0007","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-rosmarin-zitrone.png?v=1790856677"},{"product_id":"shrub-zitrone-thymian","title":"Shrub Lemon Thyme Syrup","description":"\u003ch2\u003eSchusters Shrub Lemon-Thyme Syrup. Apple cider vinegar-based fruit syrup made from lemons and thyme – for grilled vegetables, marinades, and summer lemonade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Shrub Lemon-Thyme Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from lemons, thyme, apple cider vinegar, and sugar by the family-run producer Schusters Shrub in Untersteinbach, in the Steigerwald region. Mediterranean, lemony, and, when diluted, less sweet than classic lemonade; 250 ml in a glass bottle. No pre-made marinade, no herb vinegar, no added flavorings – lemon, thyme, vinegar, and sugar; the bottle contains nothing but artisanal handiwork.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon-Thyme Syrup from Schusters Shrub\u003c\/strong\u003e is the variety the producer recommends for barbecue season. Shrub is a vinegar-based fruit syrup made from three ingredients: fruit, apple cider vinegar, and sugar. Lemons are sliced and steeped in apple cider vinegar along with thyme for several weeks, then pressed; the fruit vinegar is seasoned with sugar and hot-bottled. The vinegar provides acidity and highlights the fruit, while the aroma, according to the producer, comes solely from the lemon and thyme, with no added flavorings. The producer describes the result in three words: refreshing, purist, different. Diluted at a ratio of one to ten, the shrub is far less sweet than classic lemonade – and on the plate, it serves as a replacement for a lemon wedge.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eShrub Lemon-Thyme tastes lemony and fresh with the tart, herbal spice of thyme. The apple cider vinegar provides acidity, and the sugar rounds it out, keeping the lemon at the forefront.\u003c\/p\u003e\n\n\u003cp\u003eUnlike rosemary, thyme is less assertive; it settles beneath the lemon, giving it a solid base. This makes the variety Mediterranean and rather tart than sweet, both neat and diluted. The producer calls it purist, and that is how it tastes: lemon, herb, acid, a little sweetness – and that is enough.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a sweet, rounded lemon lemonade will find this syrup too tart. For afternoons with children, the herbal note is too prominent; its place is at the grill and in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eTo marinate meat, fish, or vegetables, mix Shrub Lemon-Thyme with oil and a little lemon juice and let the food soak in it. The producer also recommends this variety for antipasti and grilled vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe producer’s recipe for Mediterranean vegetables goes like this: Roast vegetables with feta in the oven. At the end, mix two to three tablespoons of shrub with the same amount of lemon juice and drizzle over the hot tray. Serve with grilled meat or fish. For a dressing, use shrub, a splash of lemon juice, oil, salt, and pepper – ready in two minutes.\u003c\/p\u003e\n\n\u003cp\u003eAs a summer drink, mix one part syrup with ten to fifteen parts ice-cold sparkling water; for a 0.2-liter glass, use 1.5 to 2 cl. Store the bottle in a cool, dark place; according to the producer, the syrup remains shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the syrup to vegetables, fish, or meat only after cooking, as the oven vegetable recipe suggests. This keeps the lemon fresh and the herbal note clear.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family-run producer in Untersteinbach, in the municipality of Rauhenebrach in the Haßberge district – in the heart of the Steigerwald in Franconia. Food technologist Hanna Schuster developed the first shrub recipe with her mother after an exchange semester in Pennsylvania; the first varieties were launched in 2012.\u003c\/p\u003e\n\n\u003cp\u003eLemon-Thyme is one of the varieties that joined the range later. Citrus fruits are treated differently at the facility: berries go into the vinegar as whole fruit, while lemons are sliced. This allows the vinegar to reach both the peel and the juice to extract as much aroma as possible. After pressing, seasoning, and hot-bottling, each bottle receives its label. All of this takes place in the \"transparent production\" facility, where Hanna Schuster and her family handle the bottling themselves and visitors can watch during tasting tours. Read more on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eLemon-Thyme is the bottle for anyone who prefers to work with a few-ingredient marinade at the grill rather than pre-made mixes. The syrup is perfect for kitchens where roasted vegetables, fish, and antipasti are frequently on the table, and for anyone looking for a summer lemonade with character. With 250 ml and tablespoon-based dosing, the bottle lasts a long time.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer it more lemony and brighter should reach for the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone\"\u003eShrub Rosemary-Lemon Syrup\u003c\/a\u003e; those thinking of oriental flavors at the stove should try the \u003ca href=\"\/en\/products\/shrub-orange-cardamom\"\u003eShrub Orange-Cardamom Syrup\u003c\/a\u003e. Other syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. Lemon-Thyme is not suitable for those looking for a sweet lemonade for children.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLemon and thyme in apple cider vinegar – the Mediterranean fruit syrup from Schusters Shrub in the Steigerwald for the grill, oven vegetables, and summer lemonade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548302090572,"sku":"026SCH0009","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-zitrone-thymian.png?v=1790856682"},{"product_id":"sommer-spritz-sirup","title":"Summer Spritz Hibiscus Raspberry Syrup","description":"\u003ch2\u003eSchusters Summer Spritz Hibiscus-Raspberry Syrup. Aperitif syrup based on apple cider vinegar made from raspberries and hibiscus blossoms – for sparkling wine, soda, and summer drinks.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Summer Spritz Hibiscus-Raspberry Syrup\u003c\/strong\u003e is a vinegar-based fruit syrup made from raspberries, hibiscus blossoms, apple cider vinegar, and sugar by the family-run artisan producer Schusters Shrub in Untersteinbach, in the Steigerwald region. It is designed for aperitifs mixed with sparkling wine or soda: berry-floral, ruby red, 250 ml in a glass bottle. Not a berry liqueur, not a pre-mixed spritz, no added flavorings – the color and fruit come solely from raspberries and hibiscus blossoms.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Hibiscus-Raspberry Syrup by Schusters Shrub\u003c\/strong\u003e is the first syrup in the Summer Spritz line with which the artisan producer launched in 2024. The production method is the same as for a classic shrub, the vinegar-based fruit syrup made from fruit, apple cider vinegar, and sugar. Whole raspberries and hibiscus blossoms soak in apple cider vinegar for weeks and are then removed; the fruit vinegar is sweetened with sugar and hot-filled. The difference lies in the purpose. While a standard shrub is meant for dressings and water, the Summer Spritz is intended for the aperitif glass – with sparkling wine, Secco, or non-alcoholic with fizzy mineral water. According to the manufacturer, the aroma comes exclusively from the berry and blossom, without added flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz Hibiscus-Raspberry tastes berry-floral: juicy, sweet raspberries provide the fruit, while finely tart hibiscus blossoms contribute freshness and a ruby-red color. The apple cider vinegar ensures a slightly sharp freshness.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the raspberry comes through first, dense and ripe, followed by the acidity of the blossom, which keeps the syrup fresh even when mixed with sparkling wine. The producer describes its first Summer Spritz as classic, refreshing, and summery.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a soft, sweet raspberry syrup will find the floral acidity too dominant. Hibiscus brings acidity with it, and that is exactly what is meant to be at the forefront – which is precisely why the Spritz remains fresh even when mixed with sparkling wine.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor the Summer Spritz, pour 2 cl of syrup into a glass with ice and top up with well-chilled sparkling wine or Prosecco. For a non-alcoholic version, replace the sparkling wine with fizzy mineral water and add a splash of lemon or lime juice.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer's recipes use 2 cl per glass and vary the rest. With lime juice and mint, it becomes a raspberry-hibiscus version of a Virgin Mojito; with tonic water, a long drink; and with non-alcoholic sparkling wine, an aperitif for guests who are driving. For children, a dash of syrup in lemon soda is enough, and on really hot days, the syrup can be blended with mango for a slushie.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place so the red color remains vibrant without the need for artificial dyes. According to the manufacturer, the syrup is shelf-stable even after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a round of guests, add the syrup to a carafe with ice and a few raspberries. Top up with sparkling wine only at the table – this keeps the carbonation in the glass, and everyone sees exactly where the color comes from.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family-run artisan producer in Untersteinbach in the Steigerwald, a district of Rauhenebrach in the Haßberge district, Franconia. Food technologist Hanna Schuster first encountered shrubs during a semester abroad in Pennsylvania; together with her mother, she developed the first recipe, and the first varieties were launched in 2012.\u003c\/p\u003e\n\n\u003cp\u003eShrub has its roots in the raspberry-vinegar drink that was popular in the 19th-century USA; the manufacturer derives the word from the Arabic \"sharba\" for syrup. The Summer Spritz continues this history: the same raspberry, the same apple cider vinegar, plus hibiscus blossoms and a new goal: the aperitif glass. According to the manufacturer, product development, quality management, bottling, and packaging take place on-site in their open-view production facility with an on-farm shop; the family handles the bottling themselves. You can find more about the family and the Summer Spritz line on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz Hibiscus-Raspberry is the bottle for anyone who prefers to mix their own summer aperitif rather than buying it pre-mixed. It is perfect for the terrace in the evening, for garden parties, and for guests who want something better than juice when drinking non-alcoholic. With 2 cl per glass, 250 ml is enough for a good twelve drinks.\u003c\/p\u003e\n\n\u003cp\u003eThose who want the raspberry pure or for dressings should opt for the \u003ca href=\"\/en\/products\/shrub-himbeere\"\u003eRaspberry Shrub Syrup\u003c\/a\u003e; those looking for a darker aperitif should choose the \u003ca href=\"\/en\/products\/shrub-schwarze-johannisbeere\"\u003eBlack Currant Shrub Syrup\u003c\/a\u003e, which is mixed 1:10 with sparkling wine. You can find more syrups in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup category\u003c\/a\u003e. The Summer Spritz is not suitable for those expecting a soft, sweet raspberry syrup – the floral acidity is the star here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRaspberry and hibiscus in apple cider vinegar – the aperitif syrup from Schusters Shrub in the Steigerwald for sparkling wine, soda, and long summer evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":57548302254412,"sku":"026SCH0001","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sommer-spritz-hibiskus-himbeere.png?v=1790856687"},{"product_id":"botanical-tonic-sirup","title":"Botanical Tonic Syrup","description":"\u003ch2\u003eWajos Botanical - Tonic Syrup. Juniper, lemongrass and quinine, tart and dry – the syrup that tastes like a gin and tonic when mixed with sparkling water, without the gin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Botanical - Tonic Syrup\u003c\/strong\u003e is a syrup for making a quinine-containing refreshing beverage, made from sugar, natural juniper berry and lemongrass aromas, citric acid and quinine flavoring, 200 ml from Dohr on the Moselle. Not a non-alcoholic gin, not ready-to-drink tonic water, not a fruity syrup, but a tart concentrate with juniper that you top up yourself with sparkling water. Vegan, non-alcoholic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBotanical - Tonic Syrup by Wajos\u003c\/strong\u003e solves the problem of the evening when everyone is drinking gin and tonics and one person has to drive. Non-alcoholic gin is expensive and often tastes of very little; straight tonic is just bitter. This syrup brings the juniper: a splash in a glass, cold sparkling water, ice, a slice of lemon – and you have something in your glass that smells like a gin and tonic, tastes tart, and yet has zero percent alcohol. In the summer, we keep the bottle next to the gin so that no one at the table is stuck with an apple spritzer while the others are having a toast.\u003c\/p\u003e\n\n\u003ch3\u003eJuniper forward, fresh lemongrass, bitter quinine finish\u003c\/h3\u003e\n\n\u003cp\u003eUndiluted, the syrup is thick and sweet; it only shows what it can do when mixed with sparkling water. Then the juniper comes first, resinous and dry just like in a gin, followed by the lemongrass with its green citrus note, and finally the bitterness of the quinine, which refreshes the palate. It is a tart syrup – dry rather than fruity or floral. Honestly: the flavor comes from natural aromas, and sugar is the primary ingredient, 94 grams per 100 milliliters, correspondingly diluted in the finished glass. It is not suitable for those who expect a sweet, fruity tonic – in that case, the \u003ca href=\"\/en\/products\/pfirsich-holunderbluete-und-zitrone-tonic-sirup\"\u003ePeach Elderflower \u0026amp; Lemon Tonic Syrup\u003c\/a\u003e is the right bottle.\u003c\/p\u003e\n\n\u003ch3\u003eWith sparkling water as a non-alcoholic gin and tonic, with gin as a double, in a cocktail\u003c\/h3\u003e\n\n\u003cp\u003eThe standard preparation: a dash of syrup, cold sparkling water, plenty of ice, lemon or cucumber – start with a little, as it is concentrated. Those who add gin get a gin and tonic where the juniper is doubled: four centiliters of gin, syrup, sparkling water. Add a rosemary sprig and a grapefruit slice to make it look like a bar-quality drink. It also works as a tart spritz with dry sparkling wine instead of water. In the Wajos BBQ cocktail, it sits alongside the gin and a crema – our bar side uses it as an independent ingredient beyond just the mixer. The syrup is not suitable for coffee, desserts, or children's soda – juniper and quinine belong in an adult glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Botanical Syrup, sparkling water, a sprig of rosemary, and ice for the driver – and the same glass with four centiliters of \u003ca href=\"\/en\/products\/botanical-gin\"\u003eBotanical Gin\u003c\/a\u003e for everyone else. Two glasses, one recipe.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the house that started with liqueur and now also mixes non-alcoholic drinks\u003c\/h3\u003e\n\n\u003cp\u003eBehind Wajos is a family that comes from the wine industry: the Osters from Ediger-Eller, winemakers for 15 generations. Walter Josef Oster opened a liqueur manufactory in the 1980s; from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the brand we know today in Dohr near Cochem on the Moselle, with over 80 employees, their own stores, and a laboratory that tests every batch. That non-alcoholic syrups should come out of a liqueur kitchen is the logical progression – mixed here in Dohr.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for drivers, gin lovers, and the home bar\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanical Syrup is for everyone who likes gin and tonics and prefers to drink them non-alcoholic on some evenings, for hosts who want to offer drivers something decent, and for amateur bartenders who want to intensify their gin and tonic. As a gift, it fits perfectly next to a bottle of \u003ca href=\"\/en\/products\/basil-smash-gin\"\u003eBasil Smash Gin\u003c\/a\u003e; all tonic syrups and gins can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a cool, dry, and dark place; 200 milliliters make about twenty glasses. It is not suitable for those who avoid quinine or for those who find juniper too tart – it is the key ingredient here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eJuniper, lemongrass, and quinine, topped up with sparkling water – the tonic syrup from the Moselle that ensures a gin and tonic is on the table for drivers, too.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 ml","offer_id":57548318540108,"sku":"026WAJ0009","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/botanical-tonic-sirup-woo-eigen.png?v=1790955660"},{"product_id":"osterol-tonic-sirup","title":"Osterol - Tonic Syrup","description":"\u003ch2\u003eWajos Osterol - Tonic Syrup. Bitter orange, gentian and quinine, bittersweet and orangey – the syrup that turns sparkling water into an alcohol-free spritz.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Osterol - Tonic Syrup\u003c\/strong\u003e is a syrup for making a refreshing, quinine-containing drink, made from sugar, citric acid, natural orange and gentian aromas, and quinine flavoring, colored with concentrates of safflower, lemon, carrot, and blackcurrant, 200 ml from Dohr on the Moselle. Not a ready-made tonic, not a liqueur, not an orange juice syrup, but a bittersweet concentrate with bitter orange that you mix with water yourself. Vegan, non-alcoholic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOsterol - Tonic Syrup by Wajos\u003c\/strong\u003e is the answer to the question of what the designated driver and the fifteen-year-old should drink when everyone else is holding an orange aperitif on a summer evening. The comparison is obvious: the same bittersweet orange taste, the same color in the glass, the same ice, and the same orange slice – just alcohol-free. A splash of syrup, cold sparkling water, done. For us, it’s the bottle we mix for everyone on the terrace in summer – including those who have to drive later.\u003c\/p\u003e\n\n\u003ch3\u003eOrange up front, gentian and quinine for bitterness, plenty of sweetness in between\u003c\/h3\u003e\n\n\u003cp\u003eThe syrup is thick, bright orange, and very sweet on its own – it only really unfolds once mixed with water in a glass. First comes the orange, aromatic and slightly tart like a bitter orange, then the gentian with its dry, rooty bitterness, and finally the quinine, which is what defines a tonic. Honestly: the flavor comes from natural aromas rather than orange juice, and sugar is the first ingredient – 63 grams per 100 milliliters, diluted accordingly in the finished glass. The color comes from plant concentrates rather than dyes. Osterol is not suitable for those expecting a classic, clear tonic for gin – in that case, the \u003ca href=\"\/en\/products\/pink-grapefruit-tonic-sirup\"\u003ePink Grapefruit Tonic Syrup\u003c\/a\u003e is a better fit.\u003c\/p\u003e\n\n\u003ch3\u003eAs an alcohol-free spritz, with sparkling wine, in a Gin \u0026amp; Tonic, and in a carafe\u003c\/h3\u003e\n\n\u003cp\u003eThe standard: a splash of syrup in a glass, top up with cold sparkling water, plenty of ice, an orange slice – start with a little syrup and add more until it’s bittersweet enough. Using dry sparkling wine or Secco instead of water turns it into an alcoholic spritz, or use alcohol-free sparkling wine for a non-alcoholic version. Combined with gin, it makes a Gin \u0026amp; Tonic that tastes like orange: four centiliters of gin, syrup, ice, soda. For guests, you can pre-mix a carafe with water, syrup, ice, and orange slices; it only takes a minute. This syrup is not suitable for coffee, tea, or desserts – the bitterness clashes there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Osterol with sparkling water and a splash of \u003ca href=\"\/en\/products\/peche-rouge-weinbergspfirsich-secco-alkoholfrei\"\u003ePêche Rouge Vineyard Peach Secco non-alcoholic\u003c\/a\u003e – our aperitif for a summer evening where no one has to drive, yet no one has to drink alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eAn alcohol-free syrup from the company that started with liqueur\u003c\/h3\u003e\n\n\u003cp\u003eBehind Wajos is the Oster family: Walter Josef Oster, founder of a wine-growing family from Ediger-Eller with 15 generations of viticulture history, opened a liqueur manufactory next to the vineyard in the 1980s. From the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg developed it into the Wajos brand in Dohr near Cochem on the Moselle, today with over 80 employees, their own stores, and a laboratory that tests the products. The fact that a company that started with liqueur also blends non-alcoholic syrups is the logical addition.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for summer evenings, drivers, and the home bar\u003c\/h3\u003e\n\n\u003cp\u003eOsterol is for everyone who wants a non-alcoholic aperitif that tastes tart rather than juicy, and for hobby bartenders who like to vary their Gin \u0026amp; Tonic. As a gift, it pairs well with a bottle of \u003ca href=\"\/en\/products\/botanical-gin\"\u003eBotanical Gin\u003c\/a\u003e or as a set with the other tonic syrups found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a dry, cool, and dark place; 200 milliliters is enough for about twenty glasses. It is not suitable for those who avoid quinine or for those looking for a sugar-free syrup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBitter orange, gentian, and quinine, topped up with sparkling water – the tonic syrup from the Moselle that saves our non-alcoholic summer evenings.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"200 ml","offer_id":57548318638412,"sku":"026WAJ0007","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/osterol-tonic-sirup-woo-eigen.png?v=1790955667"},{"product_id":"bio-cassis-zitronen-sirupessenz","title":"Organic Blackcurrant Lemon Syrup Essence","description":"\u003ch2\u003e89Süd Organic Cassis Lemon Syrup Essence. Organic syrup essence made from blackcurrant juice with lemon – fruity, zesty, and non-alcoholic, for spritzers, aperitifs, and cocktails.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003e89Süd Organic Cassis Lemon Syrup Essence\u003c\/strong\u003e is an organic syrup essence from the 89Süd manufactory in Waldkirch, Bavarian Swabia: half blackcurrant juice, enhanced with a touch of organic lemon juice and organic sugar. Non-alcoholic and vegan, 330 ml in a swing-top bottle. Not a classic syrup, not a powdered mix, and no added flavorings – a concentrate that you dilute with water, sparkling wine, or soda.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCassis Lemon Syrup Essence by 89Süd\u003c\/strong\u003e is the manufactory's latest variety and, alongside rhubarb, its fruitiest. Cassis is the French name for blackcurrant, which accounts for 50 percent of the juice in the bottle; the lemon remains in the background, keeping the berry profile fresh. Flora and Christoph Nieß intentionally call their concentrates \"essences\": compared to conventional syrups, the manufacturer notes they contain significantly less sugar and a higher concentration of raw ingredients. This makes them highly dilutable – one part essence to eight or nine parts water creates a spritzer, meaning the 330 ml bottle yields about three liters. The producer calls this variety their all-rounder: spritzer, aperitif, cocktail base.\u003c\/p\u003e\n\n\u003ch3\u003eDark berry upfront, zesty lemon on the finish\u003c\/h3\u003e\n\n\u003cp\u003eThe Cassis Lemon Syrup Essence tastes first of blackcurrant: dark, fruity, and with that slightly tart note that distinguishes this berry from raspberries or strawberries. Only then does the lemon come through, zesty and clean, leaving the palate feeling refreshed.\u003c\/p\u003e\n\n\u003cp\u003eDiluted with water, it becomes a deep red spritzer that tastes of berries yet remains light. The acidity of the lemon prevents the blackcurrant from feeling heavy or jam-like.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a mild, sweet berry spritzer will find this essence bold and fruity-tart. This is the bottle for people who associate blackcurrants with the bush in the garden and cassis with a good aperitif.\u003c\/p\u003e\n\n\u003ch3\u003eSpritzer, aperitif, cocktail base: one part essence to eight or nine parts\u003c\/h3\u003e\n\n\u003cp\u003eA spritzer is the classic choice: one part essence to eight or nine parts cold mineral water, ice cubes, and it’s ready. The manufacturer recommends it as a refreshing spritzer for the summer and for guests who prefer non-alcoholic drinks.\u003c\/p\u003e\n\n\u003cp\u003eFor an aperitif, add a splash of essence to sparkling wine, Prosecco, or non-alcoholic sparkling wine – the dark berry colors the glass, while the lemon keeps it zesty. As a base for cocktails and long drinks, the essence takes on the role usually filled by cassis liqueur, only non-alcoholic and with more acidity: try it with gin and soda or vodka and tonic.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. Once opened, it should be kept in the refrigerator and used promptly; the manufacturer does not specify a timeframe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a splash of essence to a glass of cold sparkling wine, top with a lemon twist – the aperitif looks like a Kir Royale, but features berries and lemons from a Swabian garden.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Waldkirch in Bavarian Swabia, simmered by hand\u003c\/h3\u003e\n\n\u003cp\u003eThe 89Süd manufactory is based in Waldkirch, a district of Winterbach in the Günzburg region. Flora and Christoph Nieß grow most of their fruits, herbs, flowers, and vegetables themselves using mixed cultivation; other ingredients are sourced as regionally as possible.\u003c\/p\u003e\n\n\u003cp\u003eThe essences are simmered and bottled when the raw ingredients reach their ideal harvest time – all by hand, from cultivation and bottling to the label. The illustration on the bottle is drawn by Flora Nieß herself. Since the summer of 2020, the essences have been officially organic certified (control body DE-ÖKO-006); the blackcurrants, lemons, and sugar in this bottle come from organic farming. All varieties are vegan and non-alcoholic, and according to the manufacturer, flavor enhancers are strictly avoided. Cassis Lemon is the seventh and newest variety in the range.\u003c\/p\u003e\n\n\u003ch3\u003eFor summer spritzers, aperitifs, and guests who drink non-alcoholic\u003c\/h3\u003e\n\n\u003cp\u003eThe Cassis Lemon Syrup Essence is for anyone wanting a fruit spritzer with depth – dark, fruity, and with acidity rather than being a sugar bomb. It’s perfect for the family table in the summer, for the home bar as an aperitif base, and as a gift for those who love a Kir but need to drive in the evening.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something lighter and more tart, try the \u003ca href=\"\/en\/products\/bio-rhabarber-sirupessenz\"\u003eRhubarb Syrup Essence\u003c\/a\u003e; if you want to highlight the lemon, reach for the \u003ca href=\"\/en\/products\/bio-bitter-zitronen-sirupessenz\"\u003eBitter Lemon Syrup Essence\u003c\/a\u003e. All seven varieties can be found on our \u003ca href=\"\/en\/collections\/hersteller-89sued-manufaktur\"\u003e89Süd page\u003c\/a\u003e, and other concentrates are available in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The essence is not suitable for those expecting a mild, sweet lemonade – it remains fruity and tart, even when mixed with sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBlackcurrant and a hint of lemon from Bavarian Swabia, simmered by hand – the non-alcoholic organic syrup essence for spritzers, aperitifs, and cocktails.\u003c\/em\u003e\u003c\/p\u003e","brand":"89Süd Manufaktur","offers":[{"title":"330 ml","offer_id":57548318867788,"sku":"026SUD0007","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-cassis-zitronen-sirupessenz-woo-eigen.png?v=1790954683"},{"product_id":"orgeat-sirup","title":"Orgeat syrup","description":"\u003ch2\u003eBacanha Orgeat Syrup. Organic almond syrup with bitter almond and orange blossom flavor – for Mai Tai, almond latte, and lemonade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Orgeat Syrup\u003c\/strong\u003e is an organic almond syrup made from cane sugar, water, natural bitter almond flavoring, and natural orange blossom flavoring by the Parisian syrup manufactory Bacanha. Non-alcoholic, 400 ml in a glass bottle, enough for about 20 drinks. No almond liqueur, no almond butter, no coloring – the classic Tiki bar almond syrup that you dose yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrgeat Syrup from Bacanha\u003c\/strong\u003e is called Sirop Orgeat Brut by the manufacturer and is the variety with the longest bar history in the range. What is an orgeat? An almond syrup with orange blossom that plays an essential role in a Mai Tai. The name comes from the French word for barley, \"orge,\" because the first orgeats were made from barley; the almond replaced it later, while the orange blossom remained as a companion. Bacanha creates its syrup according to its own recipe principle: organic cane sugar and water as a base, plus a natural bitter almond flavoring, a natural orange blossom flavoring, and a little citric acid. The manufacturer describes it as an aromatic concentrate of bitter almond from the wild almond tree, rounded off by orange blossom, and recommends it for milk drinks and cocktails. In the range, it is listed under dried fruits and confectionery, alongside hazelnut and caramel.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe orgeat syrup tastes of bitter almond, clearly and marzipan-like, with a floral note of orange blossom behind it.\u003c\/p\u003e\n\n\u003cp\u003eBitter almond is the tone you know from marzipan and amaretto: sweet, slightly tart, with a scent that lingers in the mouth. The orange blossom settles on top, bright and floral, and takes the heaviness away from the almond. Cane sugar is the primary ingredient; according to the manufacturer, a Sirop Brut is still less sweet than classic syrup. In milk, it turns into a creamy almond tone; in a cocktail, it provides the rounded sweetness that holds lime juice and rum together. Anyone expecting the taste of roasted almonds will find the syrup too floral. Anyone who likes marzipan and orange blossom is in the right place.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a Mai Tai, add 4 cl dark rum, 2 cl aged Jamaican rum, 2 cl curaçao, 2 cl orgeat syrup, and 2 cl lime juice to crushed ice.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer it sweeter, add 1 cl cane sugar syrup according to the manufacturer's recipe. For non-alcoholic drinks, Bacanha recommends orgeat for milk-based beverages: stirred into a glass of cold or hot milk, frothed up, it becomes an almond latte; add an espresso, and it becomes an orgeat cappuccino. For an almond lemonade, 2 cl in about 16 cl sparkling water and ice is sufficient, roughly 1 part syrup to 8 parts water; one bottle thus yields about 20 glasses.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 400 ml. Store in a cool, dry place, keep refrigerated once opened, and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A spoonful of orgeat syrup over warm rice pudding or in whipped cream for fruit cake. The orange blossom turns a childhood dessert into a piece of French pâtisserie.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBacanha was founded in Paris in 2013; the name comes from Brazil and, according to the manufacturer, means something like beautiful and good.\u003c\/p\u003e\n\n\u003cp\u003eBrazil is home to the most important ingredient: the organic cane sugar with which every syrup from the house begins comes from South America. Added to this is a touch of the bacchanalia, the festivals in honor of the god of wine – the origin of the sugar and the joy of sharing in one word. It is mixed and bottled in the atelier in Seine-et-Marne near Paris, gently heated at a low temperature. The flavorings, in this variety bitter almond and orange blossom, are developed by Bacanha in the Grasse region, where perfumes have been composed for centuries. All 15 Bacanha varieties we carry bear the EU organic logo; according to the manufacturer, the orgeat contains no artificial colors or preservatives. The entire range can be found on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis orgeat syrup is the bottle for everyone who mixes Tiki cocktails at home and has previously improvised with almond milk for a Mai Tai. It fits well in the home bar, in the coffee kitchen for an almond latte, and on the table for desserts where almond and orange blossom are desired.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to add lime for the Mai Tai right away will find the \u003ca href=\"\/en\/products\/limette-sirup\"\u003eLime Syrup\u003c\/a\u003e; those who prefer their coffee nutty rather than floral can find the \u003ca href=\"\/en\/products\/haselnuss-sirup\"\u003eHazelnut Syrup\u003c\/a\u003e from the same house. The orgeat is not suitable for those looking for the mild taste of sweet almonds – here, it is the bitter almond that speaks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBitter almond and orange blossom flavoring on cane sugar, mixed near Paris – the organic almond syrup with which you can stir up your own Mai Tai and almond latte.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548321489228,"sku":"026BAC0010","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/orgeat-sirup-freisteller.png?v=1790930729"},{"product_id":"yuzu-sirup","title":"Yuzu syrup","description":"\u003ch2\u003eBacanha Yuzu Syrup. Organic syrup with real yuzu juice from Paris – for sparkling water, lemonade, cocktails, and fruit salad.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Yuzu Syrup\u003c\/strong\u003e is an organic syrup made from cane sugar, water, organic yuzu juice, organic lemon juice concentrate, and natural yuzu and mandarin flavorings by the Parisian syrup manufacturer Bacanha. A concentrate for around 20 drinks, 400 ml in a glass bottle, non-alcoholic. No artificial colors, no preservatives, not a ready-made drink – a syrup you dilute with water yourself.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eYuzu Syrup by Bacanha\u003c\/strong\u003e is called Sirop Brut Yuzu by the producer, and the term \"Brut\" is true to its nature. The Maison Bacanha coined this term itself. A Sirop Brut is a syrup with a short list of ingredients: organic cane sugar, water, and the core components of the variety – in this case, organic yuzu juice, lemon juice, and natural yuzu and mandarin flavorings. The manufacturer refers to these as streamlined recipes, fine blends, and an aromatically intense experience that they deliberately control. Yuzu itself is an Asian citrus fruit primarily valued in the culinary world for its fragrance. It has a tart, fruity taste with a citrus note that is clearly distinct from lemon and lime. Bacanha classifies this variety under \"Fruits and Agrumes\" and counts it among the house's *incontournables*—the varieties the manufacturer considers essential. In our shop, Yuzu syrup is the top seller among all Bacanha varieties.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe yuzu syrup tastes tart and fruity, with the citrus scent of yuzu at the forefront and a sweetness from cane sugar that lingers in the background.\u003c\/p\u003e\n\n\n\u003cp\u003eYuzu smells different from any lemon in the supermarket: there’s a hint of mandarin, plus something sharp, almost floral. In the syrup, this reaches the glass in two ways: through the organic yuzu juice and through the natural yuzu and mandarin flavorings that carry the scent. Concentrated organic lemon juice and a lime extract add acidity. Cane sugar is the primary ingredient, as is expected with a syrup. And yet, the impression in the glass remains fresh rather than sticky – according to the manufacturer, a Sirop Brut is less sweet than classic syrups. Straight from the bottle, the syrup is dense and concentrated; it shows its strength only when diluted, allowing the acidity and fragrance to unfold.\u003c\/p\u003e\n\n\n\u003cp\u003eWith sparkling water, it becomes a citrus lemonade that starts tart and finishes with a scent of mandarin. Those expecting the taste of a sweet orange soda will find something a bit edgier here. Those familiar with yuzu from Japanese cuisine who want that scent in their glass have come to the right place.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eFor a glass of yuzu lemonade, add 2 cl of syrup to approximately 16 cl of cold sparkling water, plus ice. This corresponds to a ratio of about 1 part syrup to 8 parts water; a single bottle provides about 20 drinks, as indicated by the manufacturer.\u003c\/p\u003e\n\n\n\u003cp\u003eBacanha showcases the syrup in its product images exactly this way: in a glass with sparkling water and, more surprisingly, over a salad. A spoonful of yuzu syrup over fruit salad adds acidity and fragrance where lemon juice would usually go, and a splash in a dressing turns a green salad into an Asian-inspired dish. The manufacturer also mentions smoothies, lemonades, and cocktails. At the home bar, the syrup replaces sugar syrup and part of the citrus juice in a single step, in both non-alcoholic and classic drinks. In still water, the yuzu appears softer and rounder than in sparkling water. A splash also works in tea and coffee, as a citrus note instead of sugar.\u003c\/p\u003e\n\n\n\u003cp\u003eOne bottle contains 400 ml. Store it in a cool, dry place; after opening, it belongs in the refrigerator and should be consumed promptly.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For dessert, combine 2 cl of yuzu syrup with a little sparkling water and ice in a small glass, and serve with a piece of dark chocolate. The acidity of the yuzu and the bitterness of the chocolate pair better than it sounds.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eBacanha is a Parisian syrup manufacturer founded in 2013; today, the team works in an atelier near Paris in the Seine-et-Marne department.\u003c\/p\u003e\n\n\n\u003cp\u003eThe name comes from Brazil. Where the cane sugar originates, \"Bacanha\" means something like beautiful and good, according to the manufacturer; the word also alludes to the Bacchanalia, the festivals in honor of Bacchus. Both concepts are central to the house: the primary ingredient is organic cane sugar from South America, and the syrup is meant to be shared – at the table, in the glass, with guests. Bacanha states that its flavorings are developed in France, in the Grasse region, which is famous for its fragrance and flavor houses. Production takes place in the atelier near Paris, from the selection of ingredients to the bottling process, using gentle heating at low temperatures to ensure the fragrance and acidity of the yuzu are preserved.\u003c\/p\u003e\n\n\n\u003cp\u003eAll 15 Bacanha varieties we stock are certified organic and carry the EU organic logo. In the yuzu syrup, the bottle contains not only flavorings but real organic yuzu juice and organic lemon juice; both are listed on the label. According to the manufacturer, one bottle replaces around 20 ready-made drinks along with their packaging. You can find more about the house and all varieties on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThe yuzu syrup is the perfect bottle for anyone who knows yuzu from restaurants and wants to bring that fragrance home to their glass without having to hunt for fresh fruit. It fits in the kitchens of those who mix their own lemonade, at the home bar for non-alcoholic and classic cocktails, and on the table for dessert. As a gift, the glass bottle with its simple label is a great present for anyone who enjoys cooking and appreciates an ingredient they don't yet have in their cupboard.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who like citrus but are looking for something a bit sharper should try the \u003ca href=\"\/en\/products\/bergamotte-sirup\"\u003eBergamot Syrup\u003c\/a\u003e; those who prefer herbal freshness will enjoy the \u003ca href=\"\/en\/products\/verbene-sirup\"\u003eVerbena Syrup\u003c\/a\u003e – the manufacturer packages Verbena, Yuzu, and Ginger together as *Les Essentiels*. You can find more varieties in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The yuzu syrup is not suitable for those expecting a mild, sweet lemon soda – the acidity remains, even with plenty of water.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eOrganic yuzu juice, cane sugar, and flavorings from Grasse, blended near Paris – the organic syrup you use to mix your own yuzu lemonade.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548321521996,"sku":"026BAC0003","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/yuzu-sirup-freisteller.png?v=1790930739"},{"product_id":"bergamotte-sirup","title":"Bergamot syrup","description":"\u003ch2\u003eBacanha Bergamot Syrup. Organic syrup with bergamot flavor and lemon juice – tart and fruity for lemonade, iced tea, and cocktails.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Bergamot Syrup\u003c\/strong\u003e is an organic syrup made from cane sugar, water, natural bergamot flavor, and concentrated organic lemon juice by the Parisian syrup manufacturer Bacanha. Alcohol-free, 400 ml in a glass bottle, enough for about 20 glasses. Not Earl Grey tea, not a ready-to-drink beverage, no coloring – a citrus syrup you dilute yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBergamot Syrup by Bacanha\u003c\/strong\u003e, known by the manufacturer as Sirop Bergamote Brut, brings a citrus fruit to your glass that most people only know from their teacup. Bergamot is the fruit that gives Earl Grey its fragrance: lemony, tart, with a floral note that distinguishes it from orange and lemon. As a fruit, it is too bitter to eat, but as a flavor, it is all the more sought after. A bergamot syrup is therefore a flavored syrup: organic cane sugar and water form the base, a natural bergamot aroma provides the fragrance, and concentrated organic lemon juice adds the acidity. The manufacturer describes the result as tart, fruity, and with a citrus scent that cannot be confused with any other. For us, bergamot is one of the more popular Bacanha varieties, especially among tea drinkers.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe bergamot syrup tastes tart and fruity, with the herbal-floral fragrance of bergamot at the front and the sweetness of the cane sugar in the background.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who likes Earl Grey will recognize the fruit immediately: this bright, slightly bitter citrus scent that is more reminiscent of peel than juice. The lemon juice provides the acidity that the bergamot fruit lacks and keeps the syrup fresh. Cane sugar is the primary ingredient; according to the manufacturer, a \"Sirop Brut\" is nonetheless less sweet than traditional syrup, and the tartness of the bergamot remains noticeable in the glass. Those expecting a well-rounded, sweet orange lemonade will find this syrup too tart. For those who like their citrus with an edge, this is your variety.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor bergamot lemonade, add 2 cl of syrup to about 16 cl of cold sparkling water and ice – roughly 1 part syrup to 8 parts water.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer suggests smoothies, cocktails, and lemonades, and provides two recipes. The non-alcoholic Mocktail Méditerranéen: 2 cl bergamot syrup, 1 cl grapefruit juice, 1 cl lemon juice, and 3 ice cubes in a glass, topped up with water. For the home bar, the Martini Bergamote: shake 4 cl of gin (previously infused with black tea), 2 cl of bergamot syrup, 2 cl of lemon juice, and 1 egg white with ice and strain. A splash in cold black tea turns simple iced tea into an Earl Grey iced tea, and you decide how much bergamot goes in.\u003c\/p\u003e\n\n\u003cp\u003eOne bottle contains 400 ml. Store in a cool, dry place; after opening, it belongs in the refrigerator and should be consumed promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a teaspoon of bergamot syrup over a bowl of vanilla yogurt and add a few raspberries. The tart citrus scent elevates the sweetness, as if lemon zest had been grated over it.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBacanha was founded in 2013 in Paris and today produces in an atelier in the Seine-et-Marne department, east of the city.\u003c\/p\u003e\n\n\u003cp\u003eRestoring nobility to syrup is how the Parisian syrup manufacturer describes its mission. This fits particularly well with bergamot: its fragrance is a classic of perfumery, and the aromas for Bacanha are developed in the Grasse region, the center of the French fragrance industry. The base of the syrup is organic cane sugar from South America; it is gently heated at low temperatures and bottled in glass. All 15 Bacanha varieties we carry bear the EU organic logo. You can find more about the company on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eBergamot syrup is the bottle for tea drinkers who want to have that Earl Grey fragrance in a cold glass. At the home bar, it is the citrus syrup with a unique character. It fits perfectly on the table for afternoon tea, as an iced tea in the summer, and in non-alcoholic drinks for guests.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer your citrus fruity rather than tart, choose the \u003ca href=\"\/en\/products\/yuzu-sirup\"\u003eYuzu Syrup\u003c\/a\u003e; if you are looking for something floral, the \u003ca href=\"\/en\/products\/holunderblueten-sirup-3760310820114\"\u003eElderflower Syrup\u003c\/a\u003e from the same brand. Bergamot is not suitable for those expecting a mild, sweet lemonade – the tartness is an integral part of the fruit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBergamot aroma from Grasse, lemon juice, and cane sugar, blended near Paris – the organic syrup for making your own Earl Grey iced tea.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548323914060,"sku":"026BAC0002","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bergamotte-sirup-freisteller.png?v=1790930749"},{"product_id":"vanille-sirup","title":"Vanilla syrup","description":"\u003ch2\u003eBacanha Vanilla Syrup. Organic vanilla syrup with natural vanilla flavor and lemon juice – for cappuccino, hot milk, and iced tea.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Vanilla Syrup\u003c\/strong\u003e is an organic vanilla syrup made from cane sugar, water, natural vanilla flavor, and concentrated organic lemon juice by the Parisian syrup manufacturer Bacanha. Alcohol-free, 400 ml in a glass bottle, enough for about 20 cups or glasses. No vanilla sugar, no instant latte, no coloring – the coffee syrup with which you sweeten your own cappuccino.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVanilla Syrup by Bacanha\u003c\/strong\u003e is known by the manufacturer as Sirop Vanille Brut and is, according to their own statement, the company's reference product. What is a vanilla syrup? The simplest way to add vanilla to a drink without scraping out a pod: sugar, water, and vanilla flavor, ready-dissolved and dosable by the spoonful. Bacanha keeps the list short: organic cane sugar, water, natural vanilla flavor, and concentrated organic lemon juice. The manufacturer speaks of the quintessence of vanilla, soft and natural in scent, creamy and exotic in taste, and recommends the syrup especially for recipes with milk. In the product range, vanilla is categorized under spices, among the \u003cem\u003eépices\u003c\/em\u003e, next to ginger.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe vanilla syrup tastes smooth and creamy, with a warm vanilla scent reminiscent of pudding and a subtle freshness from the lemon juice.\u003c\/p\u003e\n\n\u003cp\u003eVanilla is a quiet spice; it does not push itself forward, but rounds things off. The syrup behaves in exactly the same way: in milk and coffee, it provides the sweetness and scent you know from a good vanilla sauce, then steps back. The lemon juice keeps it fresh so that it remains light in the cup. Cane sugar is the primary ingredient; according to the manufacturer, a \u003cem\u003eSirop Brut\u003c\/em\u003e is nevertheless less sweet than classic syrup. Those expecting a strong, dark vanilla tone, as provided by a whole pod in a pot, will find the syrup too mild. Those looking for vanilla as a companion for coffee and milk will find the right dose here.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor hot vanilla milk, stir 2 cl of vanilla syrup into a glass of hot milk and froth it up – the manufacturer's recipe for \u003cem\u003eLait chaud vanille\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIn a cappuccino, add 2 cl to the cup before adding the espresso and milk foam. The manufacturer recommends this for its \u003cem\u003ecappuccino crémeux\u003c\/em\u003e and for hot chocolate with vanilla in winter. Cold, the syrup works in iced tea and lemonade: 2 cl to about 16 cl of water or cold black tea (about 1 part syrup to 8 parts water), meaning the bottle yields about 20 glasses. At the home bar, vanilla syrup belongs in a Pornstar Martini with vodka and passion fruit; the manufacturer doses it there with one and a half teaspoons.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 400 ml. Store in a cool, dry place; once opened, keep refrigerated and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A dash of vanilla syrup in the milk foam for children's cocoa or over fresh strawberries with quark – the vanilla is already in it, and so is the sugar.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe term \u003cem\u003eSirop Brut\u003c\/em\u003e was coined by Maison Bacanha itself, and their reference product, vanilla, shows what is meant by it.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, this refers to streamlined recipes, fine blends, and an aroma intensity that is deliberately controlled – in the case of the vanilla syrup, that means four ingredients. Bacanha was founded in 2013 in Paris and now operates out of a studio in Seine-et-Marne, east of the city, where every variety is blended, gently heated at low temperatures, and bottled in glass. The base is organic cane sugar from South America; the vanilla flavor, like all the house's aromas, is developed in the Grasse region, the home of French perfumers. All 15 varieties that we carry bear the EU organic logo. You can find more about the company and its varieties on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis vanilla syrup is the bottle for anyone who wants to flavor their own cappuccino, latte, or cocoa instead of ordering it at a café. It fits in the coffee kitchen, the office next to the machine, and on the table when children want hot milk and adults want iced tea.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer their coffee to taste like confectionery should choose the \u003ca href=\"\/en\/products\/karamell-sirup\"\u003eCaramel Syrup\u003c\/a\u003e; those who like it nutty, the \u003ca href=\"\/en\/products\/haselnuss-sirup\"\u003eHazelnut Syrup\u003c\/a\u003e – these three form the manufacturer's coffee trio. The vanilla syrup is not suitable for those who want to see actual vanilla seeds in the glass – the taste comes from natural vanilla flavor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNatural vanilla flavor, lemon juice, and cane sugar, blended near Paris – the organic vanilla syrup with which you can refine your own cappuccino and hot milk.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548323979596,"sku":"026BAC0013","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/vanille-sirup-freisteller.png?v=1790930760"},{"product_id":"basilikum-sirup","title":"Basil syrup","description":"\u003ch2\u003eBacanha Basil Syrup. Organic herbal syrup with basil flavor – bold, fresh, and slightly peppery for lemonade and iced tea.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Basil Syrup\u003c\/strong\u003e is an organic herbal syrup made from cane sugar, water, and natural basil flavoring from the Parisian syrup manufacturer Bacanha. 400 ml in a glass bottle, enough for about 20 drinks, non-alcoholic. Not a pesto, not a food coloring, not a ready-to-drink beverage – it is a syrup that you mix yourself with water and lemon.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Syrup from Bacanha\u003c\/strong\u003e is called \"Sirop de Basilic Brut\" by the manufacturer and belongs to their herbal range, \"Plantes et Herbes.\" Herbal syrup might sound like something from a pharmacy, but in France, it is a perfectly normal summer drink: syrup in a glass, top with cold water, and it's ready. Basil is an unusual candidate for this, as the herb usually ends up on tomatoes or in pasta. Bacanha takes that very character—the herbaceous scent with a slightly peppery edge—and packs it as a natural aroma into a syrup made of organic cane sugar and water. The manufacturer calls the result a refreshing concentrate of the basil plant, intended for iced tea and lemonade, and categorizes the variety as one of its \"Incontournables,\" the varieties that the company considers essential.\u003c\/p\u003e\n\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\n\u003cp\u003eThe basil syrup has a bold taste of fresh basil, green and savory, with a slightly peppery note on the finish.\u003c\/p\u003e\n\n\n\u003cp\u003eAnyone who has crushed a basil leaf knows the scent: herbaceous, slightly sweet, with a sharpness reminiscent of pepper and clove. The natural aroma carries this scent into the syrup, cane sugar provides the sweetness, and citric acid adds a touch of freshness. Cane sugar is the primary ingredient; according to the manufacturer, a \"Sirop Brut\" is still less sweet than classic syrup. When diluted, the syrup acts like a cold basil-infused water with sweetness, distinctly greener than any fruit syrup. Those expecting a fruity summer lemonade will find the syrup to be herbal. For those who love basil and would prefer it in a glass rather than on a plate, this is the right choice.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eThe house recipe is called Basil Limo: 2 cl of basil syrup, 1 cl of lemon juice, and 3 ice cubes in a glass, filled up with cold water.\u003c\/p\u003e\n\n\n\u003cp\u003eStill or sparkling, depending on your mood; with sparkling water, it becomes a herbal lemonade, with still water, a basil water for dining. The ratio is about 1 part syrup to 8 parts water, so one bottle is enough for about 20 glasses. For iced tea, brew green or black tea, let it cool down, and add 2 cl of syrup per glass. For something bolder, try the manufacturer’s \"Spicy Basil\" mocktail: 2 cl basil syrup, 1 cl lemon juice, 6 cl passion fruit purée, two to three drops of hot chili sauce, and 4 ice cubes, all shaken in a shaker. Bacanha bundles the variety with passion fruit and bergamot as an \"aperitivo package\"; at the home bar, this syrup replaces simple syrup while adding the herbal element.\u003c\/p\u003e\n\n\n\u003cp\u003eOne bottle contains 400 ml. Store in a cool, dry place; keep refrigerated after opening and consume promptly.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a tablespoon of basil syrup over strawberries or ripe tomato wedges, let sit for ten minutes, then serve with a splash of dark balsamic vinegar.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Parisian syrup manufacturer Bacanha offers around 40 individual varieties in five categories, from citrus fruits and blossoms to herbs and spices – the basil syrup belongs to the herbs.\u003c\/p\u003e\n\n\n\u003cp\u003eAs varied as the types are, the blueprint is the same: organic cane sugar from South America as the main ingredient, water, and a natural aroma that the manufacturer states is developed in France, in the Grasse region. Production has taken place in the Paris region since the company's founding in 2013, currently in a studio in the Seine-et-Marne department, from ingredient selection to bottling in glass. Heating is done gently at a low temperature to ensure the aroma is preserved. All 15 Bacanha varieties we carry are certified organic and bear the EU organic logo. We introduce the company on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThe basil syrup is the bottle for anyone who prefers their lemonade green and savory rather than sweet and fruity. It fits on the summer table as flavored water, in the teapot for iced tea, and at the home bar for non-alcoholic drinks with lemon and passion fruit.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you are looking for a citrus note to go with it, try the \u003ca href=\"\/en\/products\/bergamotte-sirup\"\u003eBergamot Syrup\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/limette-sirup\"\u003eLime Syrup\u003c\/a\u003e from the same house; you can find all our syrups in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The basil syrup is not suitable for children's lemonade that is expected to be sweet and fruity – the herb remains at the forefront.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eBasil aroma from Grasse and cane sugar, bottled near Paris – the organic herbal syrup you can use to mix your own Basil Limo and iced tea.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548324012364,"sku":"026BAC0005","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-sirup-freisteller.png?v=1790930770"},{"product_id":"mojito-sirup","title":"Mojito syrup","description":"\u003ch2\u003eBacanha Mojito Syrup. Organic syrup with mint, lime, and lemon – for Virgin Mojitos, sparkling water, and iced tea.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Mojito Syrup\u003c\/strong\u003e is an organic syrup made from cane sugar, water, natural mint and lemon flavoring, and lime extract by the Parisian syrup manufacturer Bacanha. 400 ml in a glass bottle, a concentrate for about 20 drinks, non-alcoholic. No rum, no pre-mixed cocktail, no artificial coloring – the mint-lime base for a Mojito that you mix yourself with sparkling water.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMojito Syrup by Bacanha\u003c\/strong\u003e is known by the manufacturer as Sirop Mojito Brut and captures the essence of the Cuban cocktail: mint, lime, and sugar. The original recipe also calls for white rum and soda water. A Mojito syrup bundles the first three ingredients into one bottle, so that you can make a glass in a minute using syrup, ice, and sparkling water, with or without rum. Bacanha uses organic cane sugar, water, natural mint flavoring, natural lemon flavoring, and lime extract for this. According to the manufacturer, the company spent a long time working on the ratio of mint freshness to citrus acidity until both were perfectly balanced. The manufacturer recommends the concentrate for cocktails, iced tea, lemonade, or simply a glass of water. At Bacanha, this variety is part of the \"Pack Classique\" and the starter set \"Premier Verre.\"\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Mojito syrup tastes of mint and lime, fresh and tart, with a sweetness that holds it all together.\u003c\/p\u003e\n\n\u003cp\u003eFirst comes the mint, cool and green; then the lime with its zesty peel, which the extract provides, while the lemon flavoring brightens both. Cane sugar is the primary ingredient, and citric acid provides the tart edge. According to the manufacturer, a \"Sirop Brut\" is less sweet than classic syrup, which is important for a Mojito syrup to prevent the drink from becoming sticky. Diluted with sparkling water, the impression remains fresh and citrusy, with the mint lingering long. Those expecting a sweet mint syrup will find more acidity here. It is perfect for those who love Mojitos but prefer to drink without alcohol during the week.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe house recipe is the Virgin Mojito: 3 cl of Mojito syrup over ice, top with sparkling water, and add a few mint leaves and a slice of lime to the glass.\u003c\/p\u003e\n\n\u003cp\u003eFor a larger group, Bacanha suggests a big batch: 15 cl of syrup, 1 liter of sparkling water, and 10 ice cubes in a 1.5-liter pitcher, garnished with mint and lime. This corresponds to about 1 part syrup to 8 parts water, meaning one bottle yields about 20 glasses. The syrup is softer in still water; in cold black or green tea, it turns into a mint-lime iced tea that already contains the sugar. If you want to mix a classic Mojito, you can use the syrup to replace the sugar, lime juice, and the muddling of mint in one step, then simply add white rum; the syrup itself remains non-alcoholic.\u003c\/p\u003e\n\n\u003cp\u003eOne bottle contains 400 ml. Store in a cool, dry place; once opened, keep refrigerated and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Dice watermelon, drizzle with 2 cl of Mojito syrup, and chill for 20 minutes – a dessert for hot evenings.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eA Mojito syrup from Paris instead of Havana: Bacanha was founded in 2013 in Paris and now crafts its syrups in a workshop in the Seine-et-Marne department, east of the city.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer coined the term \"Sirop Brut\" to describe syrups with a short ingredient list where the flavor takes center stage. The base is the same for every variety: organic cane sugar from South America and water. Bacanha states that the flavorings for mint, lemon, and lime are developed in the Grasse region, home to France's fragrance and flavoring houses. The ingredients are blended, gently heated at low temperatures, and bottled in glass at their workshop. All 15 Bacanha varieties we offer are certified organic and bear the EU organic logo. You can find more about the company on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWho it's for\u003c\/h3\u003e\n\n\u003cp\u003eThe Mojito syrup is the perfect bottle for anyone who wants to mix Virgin Mojitos for guests in the summer without having to muddle mint and press limes for every glass. It belongs on the home bar, at a garden party as a pitcher for everyone, and in the kitchen as a mint-lime note for iced tea and fruit.\u003c\/p\u003e\n\n\u003cp\u003eIf you want pure mint, choose the \u003ca href=\"\/en\/products\/minze-sirup\"\u003eMint Syrup\u003c\/a\u003e; if you are looking only for lime, choose the \u003ca href=\"\/en\/products\/limette-sirup\"\u003eLime Syrup\u003c\/a\u003e from the same brand. You can find all our syrups in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The Mojito syrup is not suitable for those expecting a pre-made cocktail – you provide the rum, ice, and sparkle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMint, lime, and lemon from Grasse on cane sugar, blended near Paris – the organic syrup for mixing your own Virgin Mojito.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548324307276,"sku":"026BAC0007","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mojito-sirup-freisteller.png?v=1790930780"},{"product_id":"litschi-sirup","title":"Lychee syrup","description":"\u003ch2\u003eBacanha Lychee Syrup. Organic fruit syrup with natural lychee flavoring – for Lychee Coladas, iced tea, and lemonade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Lychee Syrup\u003c\/strong\u003e is an organic fruit syrup made from cane sugar, water, and natural lychee flavoring by the Parisian syrup manufacturer Bacanha. Non-alcoholic, 400 ml in a glass bottle, enough for about 20 drinks. No canned lychee juice, no ready-made cocktail, no artificial coloring – the gentle, exotic syrup for Tiki drinks and iced tea that you dose yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLychee Syrup by Bacanha\u003c\/strong\u003e is known by the manufacturer as Sirop Saveur Litchi Brut, and the word \"Saveur\" honestly states what's inside: the lychee flavor profile, carried by a natural lychee aroma. The lychee itself is a small fruit from Southern China with rough red skin and white, juicy flesh that tastes sweet, slightly tart, and floral. A fruit syrup like this needs the fruit as a flavor: organic cane sugar and water form the base, the lychee aroma provides the scent, and a little citric acid is added. The manufacturer calls it an elixir of the juicy exotic fruit, gentle and refreshing in taste, fruity in aroma. It is recommended for cold water, iced tea, and cocktails. In the product range, the lychee is categorized under fruits, alongside yuzu and grenadine.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe lychee syrup tastes gentle and fruity, with the floral scent of lychee reminiscent of roses and a slight acidity.\u003c\/p\u003e\n\n\u003cp\u003eLychee is a quiet fruit; it tastes sweet and perfumed, yet light. The syrup captures exactly that: first the sweetness of the cane sugar, then the scent somewhere between grape, rose, and pear, and finally a short, fresh finish. Cane sugar is the primary ingredient; according to the manufacturer, a Sirop Brut is still less sweet than classic syrup. Mixed with sparkling water, it creates a bright, floral lemonade; in pineapple juice and coconut milk, it provides the note that distinguishes the Lychee Colada from the Piña Colada. Anyone expecting a strong, acidic citrus fruit will find the lychee too delicate. If you like floral, exotic sweetness, this is your variety.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a Lychee Colada, add 6 cl of dark rum, 12 cl of pineapple juice, 4 cl of coconut milk, and 2 cl of lychee syrup to a shaker, shake vigorously, and serve over ice.\u003c\/p\u003e\n\n\u003cp\u003eFor a non-alcoholic option, the manufacturer recommends the syrup in cold water and iced tea: 2 cl to about 16 cl of cold water or cold black tea (a ratio of roughly 1 part syrup to 8 parts water), meaning the bottle yields about 20 glasses. In a gin and tonic, a splash is enough; the manufacturer likes to combine it there with their rose syrup. With sparkling water, ice, and a few mint leaves, the lychee syrup turns into a summer lemonade that even children will like.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 400 ml. Store in a cool, dry place, keep refrigerated after opening, and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix the Lychee Colada for children and designated drivers without the rum: 12 cl pineapple juice, 4 cl coconut milk, 2 cl lychee syrup, shaken over ice. No one will miss the rum.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eIn its studio near Paris, Bacanha blends around 40 types of syrup, from vanilla to cucumber; lychee belongs to the fruit category and is one of the manufacturer's popular varieties.\u003c\/p\u003e\n\n\u003cp\u003eThe company was founded in 2013 in Paris and is now based in Seine-et-Marne, east of the city, where all varieties are blended, gently heated at low temperatures, and bottled in glass. Every recipe begins with organic cane sugar from South America and water; what follows makes the variety – in the case of lychee, a natural aroma which, like all aromas from the company, is developed in the Grasse region, the city of perfumers on the Côte d'Azur. This fits the lychee, whose appeal lies primarily in its scent. All 15 Bacanha varieties we stock carry the EU organic logo. You can see which ones these are on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe lychee syrup is the bottle for anyone mixing Tiki drinks at their home bar, and for guests who prefer their iced tea exotic rather than citrusy. It fits a summer day on the terrace, as a drink served with Asian dishes, and in non-alcoholic drinks for children familiar with lychee from fruit salad.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for citrus with character should choose the \u003ca href=\"\/en\/products\/yuzu-sirup\"\u003eYuzu Syrup\u003c\/a\u003e; those wanting red fruits for a \"diabolo\" or \"Monaco\" drink should choose the \u003ca href=\"\/en\/products\/grenadine-sirup\"\u003eGrenadine Syrup\u003c\/a\u003e from the same company. The lychee syrup is not suitable for those expecting fruit pulp or juice in their glass – it is a flavored syrup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNatural lychee aroma on cane sugar, blended near Paris – the organic fruit syrup with which you can mix your own Lychee Coladas and iced tea.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548324340044,"sku":"026BAC0016","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/litschi-sirup-freisteller.png?v=1790930791"},{"product_id":"grenadine-sirup","title":"Grenadine syrup","description":"\u003ch2\u003eBacanha Grenadine Syrup. Organic red berry fruit syrup with a hint of vanilla – for diabolo, monaco, and ice cream desserts.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Grenadine Syrup\u003c\/strong\u003e is an organic fruit syrup made from cane sugar, water, natural raspberry, strawberry, and vanilla flavors, and organic blackcurrant, strawberry, and raspberry juice concentrates by the Parisian syrup manufacturer Bacanha. 400 ml in a glass bottle, a concentrate for around 20 drinks, alcohol-free. No pomegranate, no artificial coloring, not a ready-made drink – a red syrup you mix yourself with lemonade or water.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrenadine syrup from Bacanha\u003c\/strong\u003e is called \"Sirop Saveur Grenadine Brut\" by the manufacturer, and the word \"saveur\" (flavor) is meant sincerely. Grenadine comes from \"grenade,\" the French word for pomegranate, and that is how the syrup originally started. In France today, grenadine is primarily a flavor: red, fruity, sweet, the syrup in children's diabolos and adults' monacos. Bacanha builds this flavor from red berries: natural raspberry and strawberry flavors, plus organic blackcurrant, strawberry, and raspberry juice concentrates, rounded off with vanilla, blackcurrant, and lemon flavoring, based on organic cane sugar and water. The manufacturer describes the recipe as simple and \"gourmand\": the sweetness of vanilla meets the acidity of red fruits. The red color comes from the juice concentrates; there is no artificial coloring on the list.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe grenadine syrup tastes of tart red fruits, raspberry and strawberry in the front, blackcurrant in the background, and a soft note of vanilla rounding it off.\u003c\/p\u003e\n\n\u003cp\u003eWhen diluted, it smells like a basket of berries, and on the palate, the acidity of the blackcurrant stands alongside the sweetness of the cane sugar. The vanilla makes the syrup softer than the berries would be on their own and gives it a hint reminiscent of strawberry ice cream with vanilla. Cane sugar is the primary ingredient; according to the manufacturer, a \"Sirop Brut\" is less sweet than classic syrup, and the juice concentrates keep the acidity in play. Anyone expecting the grenadine of their childhood, bright red and very sweet, will find a fruitier, tarter version here. If you like berry syrup and are looking for a classic for the family, this is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe \"Diabolo Grenadine\" is the standard recipe: 2 to 3 cl of grenadine syrup per 15 cl of clear lemonade, plus ice.\u003c\/p\u003e\n\n\u003cp\u003eUsing water instead of lemonade creates a berry lemonade, about 1 part syrup to 8 parts water; this makes the bottle last for around 20 glasses. The \"Monaco\" is the bistro classic for adults: 12.5 cl of light beer, 12.5 cl of lemonade, and 1 to 2 cl of grenadine in a 250 ml glass. It contains alcohol, though the syrup itself is non-alcoholic. Bacanha also suggests non-alcoholic cocktails, yogurt, smoothies, and ice cream desserts: a spoonful of grenadine in natural yogurt, or a drizzle over vanilla ice cream.\u003c\/p\u003e\n\n\u003cp\u003eOne bottle contains 400 ml. Store in a cool, dry place; once opened, it belongs in the refrigerator and should be consumed promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a non-alcoholic Sunrise, slowly pour 2 cl of grenadine along the inside edge of a glass filled with orange juice and ice – the syrup will sink to the bottom and turn the juice red from the base up.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAt Bacanha, the grenadine syrup is listed under their fruit syrups (\"Fruits et Agrumes\") – one of the varieties that, in addition to flavorings, contains genuine organic juice concentrates.\u003c\/p\u003e\n\n\u003cp\u003eBacanha was founded in Paris in 2013; production takes place in a workshop near Paris in the Seine-et-Marne department, covering everything from the selection of ingredients to filling the glass bottles. The basis of every \"Sirop Brut\" is organic cane sugar from South America and water; the manufacturer states that the flavorings are developed in France, in the Grasse region, which is famous for its fragrance and flavor houses. The juice concentrates bear the organic farming star label on the bottle. The syrup is gently heated at low temperatures. All 15 Bacanha varieties we offer are organically certified and bear the EU organic logo; we introduce the company on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe grenadine syrup is the bottle for families where diabolos for the kids and monacos for the adults are served on the weekend. It fits in the kitchen for yogurt and ice cream, or at the home bar for colorful non-alcoholic cocktails.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to combine berries with flowers, try it with \u003ca href=\"\/en\/products\/holunderblueten-sirup-3760310820114\"\u003eElderflower Syrup\u003c\/a\u003e; if you like pure vanilla, choose the \u003ca href=\"\/en\/products\/vanille-sirup\"\u003eVanilla Syrup\u003c\/a\u003e from the same brand. You can find all our syrups in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. This grenadine syrup is not suitable for those expecting real pomegranate in their glass – here, it is red berries with vanilla.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRed berries, blackcurrant juice, and vanilla on cane sugar, blended near Paris – the organic fruit syrup you use to mix your own diabolo and monaco.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548324372812,"sku":"026BAC0009","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/grenadine-sirup-freisteller.png?v=1790930801"},{"product_id":"limette-sirup","title":"Lime syrup","description":"\u003ch2\u003eBacanha Lime Syrup. Organic lime syrup made from lime juice and lime extract – for Daiquiri, Mojito, Caipirinha, and non-alcoholic lemonade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Lime Syrup\u003c\/strong\u003e is an organic lime syrup made from cane sugar, water, concentrated organic lime juice, and lime extract by the Parisian syrup manufacturer Bacanha. Non-alcoholic, 400 ml glass bottle, around 20 drinks per bottle. No bottled lime juice, no pre-mix, no coloring – acidity, sweetness, and lime aroma in one syrup that you dose yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLime Syrup by Bacanha\u003c\/strong\u003e is known by the manufacturer as Sirop Lime Brut and is the variety for your home bar. Almost every classic sour drink consists of the same two things besides the spirit: lime juice and simple syrup. A lime syrup combines both in one bottle, with the acidity of the juice and the sweetness of the cane sugar in a fixed ratio. At Bacanha, the lime is included twice: as concentrated organic lime juice and as lime extract, which carries the scent of the zest. The manufacturer describes the syrup as a pure aromatic concentrate of lime: exotic citrus scent, plus a slightly bitter aroma. It is recommended for Mojito, Caipirinha, Pisco Sour, and Daiquiri, and for everyone who prefers to mix the same drinks non-alcoholic.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe lime syrup tastes lemony and exotic, with the slight bitterness of lime zest and a sweetness that complements the acidity.\u003c\/p\u003e\n\n\u003cp\u003eLime is the citrus fruit with the green, almost resinous scent, and that is exactly what stands out here, carried by the extract. The juice provides the acidity that makes limes so much sharper than lemons. Cane sugar is the primary ingredient, which is expected for syrup; according to the manufacturer, a Sirop Brut is nonetheless less sweet than classic syrup. Mixed with sparkling water, it creates a limeade with a kick; in a cocktail, it provides a rounded lime note that replaces juice and sugar. Anyone expecting freshly squeezed limes will get something different: denser, sweeter, with more zest than juice. If you want to save yourself the hassle of pressing and still have the fruit in your drink, this is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a non-alcoholic option, the manufacturer recommends the Lime Mint mocktail: 2 cl of lime syrup, 2 cl of lemon juice, and 2 to 3 mint leaves in a glass, add ice, and top up with 8 cl of sparkling water.\u003c\/p\u003e\n\n\u003cp\u003eFor a Daiquiri, add 5 cl of white rum, 2 cl of lime syrup, and 3 to 4 ice cubes into a shaker, shake briefly, and strain into a glass. In a Mojito, Caipirinha, and Pisco Sour, the syrup replaces the simple syrup and part of the lime juice. For simple lemonade, 2 cl of syrup is sufficient for about 16 cl of cold sparkling water, a ratio of about 1 to 8; this means one bottle yields about 20 glasses.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 400 ml. Store in a cool, dry place; keep refrigerated after opening and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For guests who don't drink alcohol, pre-mix the Lime Mint mocktail in a large pitcher and only add the sparkling water at the table. This preserves the carbonation, and everyone can serve themselves.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBacanha is a Parisian syrup manufacturer founded in 2013, with an atelier in Seine-et-Marne near Paris, where all varieties are blended and bottled.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that one bottle lasts for about 20 drinks is more than just a dosage guideline for Bacanha: according to the manufacturer, every 400 ml bottle replaces 20 ready-to-drink beverages including disposable packaging, and the glass bottle itself is recyclable. The lime syrup follows the house's recipe principle: organic cane sugar from South America as the first ingredient, water, then the fruit's juice and extract. It is heated gently at a low temperature. Bacanha states that the aromas for its varieties are developed in the Grasse region; for the lime, juice and extract are listed on the label. All 15 varieties we carry bear the EU organic logo. You can see what else the house produces on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis lime syrup is the bottle for anyone who mixes Daiquiris, Mojitos, or Caipirinhas at home and doesn't want to squeeze twelve limes for six guests. It fits in the kitchen for lemonade, on the table in summer, and for guests who want to drink non-alcoholic but still have a proper drink in their glass.\u003c\/p\u003e\n\n\u003cp\u003eIf you want your Mojito with mint already included, choose the \u003ca href=\"\/en\/products\/mojito-sirup\"\u003eMojito Syrup\u003c\/a\u003e; if you prefer to dose the mint individually, use the \u003ca href=\"\/en\/products\/minze-sirup\"\u003eMint Syrup\u003c\/a\u003e from the same brand. The lime syrup is not suitable for those who expect the taste of freshly squeezed limes – it is a concentrate and remains sweeter than juice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrganic lime juice, lime extract, and cane sugar, bottled near Paris – the organic lime syrup with which you can mix your own Daiquiri and lemonade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548324667724,"sku":"026BAC00017","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/limette-sirup-freisteller.png?v=1790930811"},{"product_id":"holunderblueten-sirup-3760310820114","title":"Elderflower syrup","description":"\u003ch2\u003eBacanha Elderflower Syrup. Organic flower syrup with elderflower aroma and lemon juice – for Hugo, lemonade and iced tea.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Elderflower Syrup\u003c\/strong\u003e is an organic flower syrup made from cane sugar, water, elderflower aroma, and concentrated organic lemon juice by the Parisian syrup manufacturer Bacanha. 400 ml in a glass bottle, a concentrate for around 20 drinks, non-alcoholic. No ready-made Hugo, no colorings, no preservatives – a syrup you mix yourself with sparkling water, lemonade, or Prosecco.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eElderflower Syrup from Bacanha\u003c\/strong\u003e is listed by the manufacturer as Sirop Saveur Fleur de Sureau Brut in their Fleurs category, among the house's floral syrups. In Central Europe, elderflower syrup is typically a June affair: umbels of black elder, sugar, lemon, and water, left to steep for a few days, then strained. Bacanha takes a different approach, capturing the scent of the blossom in a natural elderflower aroma that tastes the same in January as it does in June. Added to this are organic cane sugar, water, concentrated organic lemon juice, and a little citric acid; that is the entire list. The manufacturer describes the variety as an elixir of elderflower: a strong, pleasant scent combined with a sweet, juicy taste. At Bacanha, it counts as one of the \"Incontournables\"—the varieties the house deems essential—and it is included in several of the manufacturer's packs, from the Fleurs pack to the cocktail pack.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe elderflower syrup has a strong floral scent and tastes sweet and juicy, with citric acid that keeps the floral notes grounded.\u003c\/p\u003e\n\n\u003cp\u003eElderflower is a scent that immediately evokes early summer: honey-like, slightly green from the leaf, with a subtle bitterness in the background. The natural aroma carries precisely this scent into the syrup, while the concentrated lemon juice keeps the sweetness in check. Cane sugar is the primary ingredient; according to the manufacturer, a \"Sirop Brut\" is nonetheless less sweet than classic syrup. Pure from the bottle, the syrup appears dense and floral; once diluted, the scent opens up and the acidity comes to the fore. It then tastes like an elderflower syrup made with plenty of lemon: floral, yet clear.\u003c\/p\u003e\n\n\u003cp\u003eMixed with sparkling water, it creates a floral lemonade that begins with scent and ends with lemon. Those expecting the heavy, honey-sweet elderflower syrup from a farmers' market will find a lighter, more acid-forward version here. If you want to recreate the Hugo from your summer vacation at home, this bottle is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer's signature recipe is the Hugo Spritz: 4 cl elderflower syrup, 10 cl Prosecco, and 6 cl sparkling water over ice, garnished with mint and a lemon slice.\u003c\/p\u003e\n\n\u003cp\u003eA second variation is what Bacanha calls a Hugo Spritz Cranberry: 2 cl syrup, 12 cl Prosecco, 8 cl sparkling water, and 4 cl cranberry juice, briefly shaken and served over ice. Both drinks contain alcohol; the syrup itself is non-alcoholic, and using sparkling water instead of Prosecco turns the same recipe into an Elderflower Spritz for everyone at the table. For elderflower lemonade, add 2 cl of syrup to about 16 cl of cold sparkling water, which corresponds to about 1 part syrup to 8 parts water. In this way, one bottle is sufficient for around 20 drinks, as stated by the manufacturer. For a \"Diabolo,\" add 2 to 3 cl of syrup to a glass of lemon-lime soda with ice. For iced tea, brew black or green tea, let it cool, and add 2 cl of syrup per glass, with ice and a lemon slice; the syrup replaces the sugar and provides the floral note immediately. In lemonade, it adds the floral touch that is so perfect in summer.\u003c\/p\u003e\n\n\u003cp\u003eOne bottle contains 400 ml. Store in a cool, dry place; once opened, it belongs in the refrigerator and should be consumed promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix 2 cl of elderflower syrup with the juice of half a lemon and a tablespoon of olive oil—a dressing for cucumber salad or spinach with strawberries that tastes like summer.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBacanha was founded in Paris in 2013 with an ambition that the company still upholds today: to restore the nobility of syrup.\u003c\/p\u003e\n\n\u003cp\u003eWhat is meant by this is well illustrated by the elderflower syrup. The recipe is lean: organic cane sugar from South America, water, an aroma, and a little lemon juice. Bacanha states that they have their aromas developed in France, in the Grasse region, where flowers have been processed into scents for centuries. For a floral syrup, this is a fitting location. The term \"Saveur\" in the manufacturer's name openly indicates that the floral scent here comes from the aroma and the lemon from the juice. Production takes place in the workshop near Paris, in the Seine-et-Marne department, from the selection of ingredients to the bottling in glass; heating is done gently at low temperatures so that the floral scent is preserved. The ingredient list contains neither colorings nor preservatives. All 15 varieties we carry from Bacanha are certified organic and bear the EU organic logo.\u003c\/p\u003e\n\n\u003cp\u003ePart of the house's philosophy is the idea of saving on packaging: according to the manufacturer, one bottle replaces around 20 ready-made drinks including their bottles or cans. You can read more about the company and all its varieties on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe elderflower syrup is the bottle for anyone who mixes Hugos in the summer and is looking for a syrup with citric acid rather than pure sweetness. It belongs in a kitchen where lemonade is mixed by hand, in the teapot for iced tea, and on the garden table where children and adults are drinking the same thing. For a pitcher of elderflower lemonade, calculate 2 cl of syrup per glass and top up with cold sparkling water. As a gift for a garden party, the simple glass bottle is a great choice.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer a more citrusy profile can use the \u003ca href=\"\/en\/products\/limette-sirup\"\u003eLime Syrup\u003c\/a\u003e; those looking for light herbal notes can try the \u003ca href=\"\/en\/products\/verbene-sirup\"\u003eVerbena Syrup\u003c\/a\u003e from the same house. You can find all our syrups in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The elderflower syrup is not suitable for those expecting a dark, heavy floral syrup made from fresh umbels—the floral quality here comes from the aroma, light and clear.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eElderflower aroma from Grasse, cane sugar, and lemon juice, mixed near Paris—the organic flower syrup you use to pour your own Hugo and elderflower lemonade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548324733260,"sku":"026BAC0012","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/holunderblueten-sirup-3760310820114-freisteller.png?v=1790930822"},{"product_id":"haselnuss-sirup","title":"Hazelnut syrup","description":"\u003ch2\u003eBacanha Hazelnut Syrup. Organic hazelnut syrup with natural hazelnut flavor – for Cappuccino Noisette, lattes, and milk coffee.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Hazelnut Syrup\u003c\/strong\u003e is an organic hazelnut syrup made from cane sugar, water, and natural hazelnut flavor by the Parisian syrup manufacturer Bacanha. Alcohol-free, 400 ml in a glass bottle, enough for around 20 cups. Contains tree nuts (hazelnut). No nut butter, no nut liqueur, no artificial coloring – the coffee syrup you use to pour your own Cappuccino Noisette.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHazelnut Syrup by Bacanha\u003c\/strong\u003e is known by the manufacturer as Sirop Noisette Brut. \"Noisette\" is a familiar term in French cafés: it is the name for an espresso with a dash of milk, hazelnut-brown in the cup. A hazelnut syrup goes one step further, bringing the nut itself into the coffee as an aroma in a sugar solution. At Bacanha, it consists of organic cane sugar, water, and a natural hazelnut aroma; the aroma is derived from the hazelnut, which is why \"tree nuts\" appears as an allergen on the label. The manufacturer describes the syrup as an aromatic hazelnut concentrate with a distinct, natural nutty taste and a subtle, gentle fragrance, and counts it among its \"Incontournables\" (essentials). It is recommended for lattes and cappuccinos – together with vanilla and caramel, it forms the manufacturer's coffee trio.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe hazelnut syrup tastes like hazelnut—clear and distinct—with a soft, slightly roasted aroma and the sweetness of cane sugar.\u003c\/p\u003e\n\n\u003cp\u003eHazelnut is the flavor that alters coffee the least and complements it the most: both have roasted notes, and both pair well with milk. In a cappuccino, the syrup blends with the foam; in milk coffee, it provides the flavor profile you know from nut nougat, just lighter. Cane sugar is the primary ingredient; according to the manufacturer, a \"Sirop Brut\" is nevertheless less sweet than classic syrup. Tasted neat with water, the hazelnut flavor feels somewhat unusual; its strength lies in milk and coffee. Those expecting the taste of nougat or chocolate might find the syrup too simple. Those looking for the taste of the nut itself have come to the right place.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a Cappuccino Noisette, add hazelnut syrup to the cup, pull an espresso over it, and steam milk to approximately 65 °C. This is the manufacturer's recipe, optionally with a dash of vanilla syrup.\u003c\/p\u003e\n\n\u003cp\u003eWith 2 cl per cup, the bottle yields around 20 portions, approximately 1 part syrup to 8 parts milk coffee. Served cold with milk, espresso, and ice cubes, it becomes a hazelnut iced coffee, or with cold milk alone, a hazelnut milk drink for children. For the home bar, the manufacturer suggests the \"Old Hazelnut\": 5 cl whisky, 2.5 cl hazelnut syrup, 2 drops of chocolate bitters, and a splash of orange juice over a large ice cube, garnished with orange zest. Bacanha also has recipes for a White Russian and a non-alcoholic mocktail called \"Casse-noisette.\"\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 400 ml. Store in a cool, dry place; after opening, keep refrigerated and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add two teaspoons of hazelnut syrup to pancake batter or to quark cream served with apple pie. Add the same dash to the accompanying coffee, and your Sunday breakfast has a theme.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBacanha states that for every variety, they seek the balance between acidity and sugar content, and gently heat the finished syrup at low temperatures to ensure the aroma is preserved.\u003c\/p\u003e\n\n\u003cp\u003eThe company was founded in 2013 in Paris; mixing and bottling now take place in a studio in Seine-et-Marne, east of the city. The hazelnut is the only one of the 15 Bacanha varieties we carry with a declared allergen, because its flavor is derived from hazelnuts. The base is organic cane sugar from South America; the aroma is developed in the Grasse region, home to France's perfumers. According to the manufacturer, each 400 ml bottle replaces around 20 ready-made drinks, including their disposable packaging. All 15 varieties we carry bear the EU organic logo. You can find more about the company on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis hazelnut syrup is the bottle for coffee drinkers who want the Cappuccino Noisette they know from the café at home and want to decide for themselves how much nut flavor goes in. It belongs in the coffee kitchen, in the home office next to the machine, and on the breakfast table. Anyone with a tree nut allergy should skip this variety and opt for vanilla or caramel instead.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer to sweeten their coffee gently should choose the \u003ca href=\"\/en\/products\/vanille-sirup\"\u003eVanilla Syrup\u003c\/a\u003e; those who want it to taste like confectionery should choose the \u003ca href=\"\/en\/products\/karamell-sirup\"\u003eCaramel Syrup\u003c\/a\u003e from the same producer. The hazelnut syrup is not suitable for those expecting a nut butter or spread – it is liquid and made for the cup.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNatural hazelnut flavor based on cane sugar, blended near Paris – the organic hazelnut syrup you use to pour your own Cappuccino Noisette and lattes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548324766028,"sku":"026BAC0015","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/haselnuss-sirup-freisteller.png?v=1790930832"},{"product_id":"karamell-sirup","title":"Caramel syrup","description":"\u003ch2\u003eBacanha Caramel Syrup. Organic caramel syrup with natural caramel aroma – for lattes, iced coffee, and desserts.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Caramel Syrup\u003c\/strong\u003e is an organic caramel syrup made from cane sugar, water, and natural organic caramel aroma by the Parisian syrup manufacturer Bacanha. Alcohol-free, 400 ml in a glass bottle, enough for about 20 cups or glasses. No caramel sauce, no toffee candy, no coloring – the taste of milk caramel in liquid form that you dose yourself.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCaramel Syrup from Bacanha\u003c\/strong\u003e, known as Sirop de Caramel Brut by the manufacturer, is their signature coffee syrup and the variety where the main ingredient is the theme itself. What is caramel? Sugar that is heated until it turns brown and smells of roasting, butter, and confectionery. A caramel syrup brings this aroma into your cup in dissolved form. Bacanha uses organic cane sugar, water, and a natural organic caramel aroma for this. The manufacturer describes the recipe as simple and gourmand, with an intense taste of milk caramel and a scent like a candy shop. The syrup is recommended for hot drinks and cocktails, and according to the manufacturer, it pairs well with the fruit syrups of the Brut line. In the assortment, it is categorized under confectionery, alongside orgeat and hazelnut.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe caramel syrup tastes like milk caramel: sweet, round, with the roasted note of browned sugar and a fragrance reminiscent of candies and confectionery.\u003c\/p\u003e\n\n\u003cp\u003eCaramel is the direction in which sugar itself becomes a flavor; accordingly, the syrup tastes round and sweet. Cane sugar is the primary ingredient; according to the manufacturer, a Sirop Brut is nonetheless less sweet than classic syrup. The caramel aroma provides the slight bitterness that distinguishes browned sugar from white. In milk, this becomes the taste of caramel candies; in coffee, it creates a contrast of roasted bitterness and sweetness. Those expecting dark, almost bitter caramel, like that found on the edge of a crème brûlée, will find this syrup too mild. Those who love milk caramel will get exactly that.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eFor a Caramelo, add 10 cl of milk, 2 cl of caramel syrup, and 2 cl of coffee with ice to a shaker and shake briefly – the manufacturer's recipe for iced coffee.\u003c\/p\u003e\n\n\u003cp\u003eFor hot drinks, add 2 cl to the cup before adding espresso and milk foam; Bacanha has dedicated an entire collection of coffee and latte recipes to its caramel. Mixed with sparkling water, the syrup becomes a caramel lemonade: 2 cl to about 16 cl of water, roughly 1 part syrup to 8 parts water; this means the bottle is enough for about 20 glasses. At the home bar, the manufacturer suggests it for cocktails and as a companion to the fruit syrups from the Brut line.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 400 ml. Store in a cool, dry place, keep refrigerated after opening, and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of caramel syrup in the whipped cream served with apple compote or over vanilla ice cream with toasted nuts. The dessert is ready before the coffee has even finished brewing.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBacanha has been producing its syrups since 2013, first in Paris, and today in an atelier in Seine-et-Marne, handling everything from ingredient selection to bottling in-house.\u003c\/p\u003e\n\n\u003cp\u003eWith their caramel, it becomes clear what role sugar plays at the company: according to the manufacturer, cane sugar is the central ingredient of every Sirop Brut and comes from South America, sourced from agriculture that, according to the manufacturer, respects natural balances. The caramel aroma, like all the company's aromas, is developed in the Grasse region. It is gently heated at a low temperature and bottled in a 400 ml glass bottle, which the manufacturer notes replaces about 20 ready-to-drink beverages along with their single-use packaging – Bacanha cites enjoyment, taste, and ecology as the three things that matter to the company. All 15 varieties we carry bear the EU organic logo. Learn more on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis caramel syrup is the bottle for anyone who wants their latte or iced coffee at home to be as caramelly as it is in a café and wants to decide how much goes into it. It fits perfectly in the coffee kitchen, for Sunday desserts, and in the home bar for sweet cocktails.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer your coffee with a nuttier profile, try the \u003ca href=\"\/en\/products\/haselnuss-sirup\"\u003eHazelnut Syrup\u003c\/a\u003e; if you want a softer sweetness, choose the \u003ca href=\"\/en\/products\/vanille-sirup\"\u003eVanilla Syrup\u003c\/a\u003e from the same house. The caramel syrup is not suitable for those looking for a thick caramel sauce for drizzling – it is a syrup for mixing, not a sauce for decorating.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNatural organic caramel aroma on cane sugar, blended near Paris – the organic caramel syrup for sweetening your latte and iced coffee.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548325060940,"sku":"026BAC0014","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/karamell-sirup-freisteller.png?v=1790930842"},{"product_id":"minze-sirup","title":"Mint syrup","description":"\u003ch2\u003eBacanha Mint Syrup. Organic mint syrup with natural mint flavoring – intense and fresh for diabolo, iced tea, and virgin mojitos.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Mint Syrup\u003c\/strong\u003e is an organic mint syrup made from cane sugar, water, and natural mint flavoring by the Parisian syrup manufacturer Bacanha. 400 ml in a glass bottle, a concentrate for about 20 drinks, non-alcoholic. No artificial coloring, no green-tinted sugar water, no ready-to-drink beverage – a mint syrup that you mix yourself with lemonade or water.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMint Syrup by Bacanha\u003c\/strong\u003e is known as \u003cem\u003eSirop de Menthe Brut\u003c\/em\u003e by the manufacturer, and this syrup is a household name in France. \u003cem\u003eMenthe à l'eau\u003c\/em\u003e—mint syrup with cold water—is on the menu in every bistro, with \u003cem\u003eDiabolo Menthe\u003c\/em\u003e featuring lemonade right next to it. There, mint syrup is more of an everyday drink than a bar ingredient. Bacanha turns it into a streamlined version with four ingredients: organic cane sugar, water, natural mint flavoring, and citric acid. The manufacturer describes it as an intense peppermint, implemented without frills, and counts the variety among its \u003cem\u003eIncontournables\u003c\/em\u003e—the essential varieties of the house. There is no coloring on the ingredient list—so you have to imagine the bistro green away, but the taste remains.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe mint syrup tastes like intense peppermint: cool, fresh, with the slightly peppery sharpness that gives mint its name.\u003c\/p\u003e\n\n\n\u003cp\u003ePeppermint feels cool in the mouth even before the drink itself is cold; the natural aroma brings exactly this effect to the syrup. Cane sugar is the primary ingredient, and citric acid adds a touch of freshness. According to the manufacturer, a \u003cem\u003eSirop Brut\u003c\/em\u003e is less sweet than classic syrup, and this is noticeable with the mint because the coolness pushes the sugar into the background. Neat, the syrup is dense and sharp; diluted, it becomes a clear mint lemonade that leaves a long-lasting cooling effect. Anyone expecting the mild mint flavor found in chewing gum or children's soda will find something bolder here. If you like peppermint tea and want it cold and sweet in the summer, this is the right choice.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eThe classic is the \u003cem\u003eDiabolo Menthe\u003c\/em\u003e: 2 to 3 cl of mint syrup per 15 cl of clear lemonade, plus about 4 ice cubes and a few fresh mint leaves.\u003c\/p\u003e\n\n\n\u003cp\u003eFor \u003cem\u003eMenthe à l'eau\u003c\/em\u003e, use cold water instead of lemonade, either still or sparkling, in a ratio of about 1 part syrup to 8 parts water; this means one bottle lasts for about 20 glasses. In iced tea, the syrup replaces both sugar and mint leaves in one step; in smoothies, it adds a fresh kick. Bacanha also recommends the mint syrup as an addition to a virgin mojito, with lime, ice, and sparkling water, and mentions sorbets and pastries as further uses: a dash in strawberry sorbet, a spoonful in chocolate cream.\u003c\/p\u003e\n\n\n\u003cp\u003eOne bottle contains 400 ml. Store it in a cool, dry place; once opened, keep it in the refrigerator and use it promptly.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir 2 cl of mint syrup into hot chocolate—tastes just like after-dinner peppermint thins, only in drink form.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eBehind the mint syrup is a workshop near Paris, in the Seine-et-Marne department. Since its founding in 2013, Bacanha has handled all steps itself: selecting ingredients, preparing the mixture, gently heating at low temperatures, and filling into glass bottles.\u003c\/p\u003e\n\n\n\u003cp\u003eThe ingredients come from further afield. The organic cane sugar, the primary ingredient of every \u003cem\u003eSirop Brut\u003c\/em\u003e, comes from South America; the manufacturer states that the mint flavoring is developed in the Grasse region, the center of the French fragrance and aroma industry. For every variety, Bacanha seeks the balance between acidity and sugar content, using citric acid as the only helper for the mint. The 400 ml glass bottle is recyclable and, according to the manufacturer, replaces about 20 ready-to-drink beverages including their packaging. All 15 Bacanha varieties we carry are certified organic and bear the EU organic logo; more on this on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThis mint syrup is the bottle for anyone who misses the \u003cem\u003eDiabolo Menthe\u003c\/em\u003e from their French vacation and wants to mix it at home. It fits on the family table as mint water for kids and adults, in the teapot for iced tea, and at the home bar as a mint note in non-alcoholic drinks.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer mint with lime, go for the \u003ca href=\"\/en\/products\/mojito-sirup\"\u003eMojito Syrup\u003c\/a\u003e; if you like it lighter and more lemony, choose the \u003ca href=\"\/en\/products\/verbene-sirup\"\u003eVerbena Syrup\u003c\/a\u003e from the same house. All our syrups can be found in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The mint syrup is not suitable for those expecting a mild, grass-green mint lemonade—it is bold, and the color must come from the lemonade itself.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eMint flavoring from Grasse and cane sugar, bottled near Paris—the organic mint syrup for mixing your own Diabolo Menthe and iced tea.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548325388620,"sku":"026BAC0006","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/minze-sirup-freisteller.png?v=1790930852"},{"product_id":"verbene-sirup","title":"Verbena syrup","description":"\u003ch2\u003eBacanha Verbena Syrup. Organic herbal syrup with lemon verbena aroma – light and lemony for iced tea, lemonade, and sparkling water.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Verbena Syrup\u003c\/strong\u003e is an organic herbal syrup made from cane sugar, water, and natural verbena aroma by the Parisian syrup manufacturer Bacanha. The 400 ml glass bottle is enough for around 20 drinks; non-alcoholic. No herbal tea, no pre-made drink, no coloring – a light syrup that you mix yourself with water and lemon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVerbena Syrup by Bacanha\u003c\/strong\u003e is known by the manufacturer as Sirop Verveine Brut, and \"Verveine\" is a familiar term in France: that is what they call lemon verbena, the leaves of which are added to a cup as an infusion after a meal. The German label says \"Eisenkraut-Aroma\" (verbena aroma), referring to the same plant. An herbal syrup like this one has one of the shortest ingredient lists in the range: organic cane sugar, water, natural verbena aroma, and a little citric acid—nothing more. The manufacturer describes the syrup as a refreshing lemon verbena concentrate with a lemony, fresh taste and light fragrance, intended for iced tea and lemonade. Along with yuzu and ginger, verbena is part of Bacanha’s \"Les Essentiels\" package, the three varieties the company considers essential.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe verbena syrup tastes lemony and fresh, but lighter than a lemon syrup – more like leaf than fruit, with a subtle sweetness.\u003c\/p\u003e\n\n\u003cp\u003eLemon verbena smells like lemon without being sour; the leaf has the freshness of the peel along with something green and herbaceous. This is exactly what the natural aroma brings to the syrup. There is hardly any acidity, which is why the manufacturer recommends a dash of lemon juice in its recipe. Cane sugar is the primary ingredient; according to the manufacturer, a \"Sirop Brut\" is less sweet than classic syrup, and this is especially noticeable with the verbena, because there is only the delicate leaf aroma alongside the sweetness. Anyone expecting a punchy lemonade will find the syrup delicate. Anyone familiar with \"verveine\" from a trip to France and who wants to have it cold in a glass will be in for a treat.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe house recipe is called \"Vervein Iced\": 2 cl of verbena syrup, 1 cl of lemon juice, and 3 ice cubes in a glass, topped up with cold water.\u003c\/p\u003e\n\n\u003cp\u003eStill or sparkling, both work; with sparkling water, it becomes a light herbal lemonade; with still water, a verbena-infused water for the table. For iced tea, brew black or green tea, let it cool, and add 2 cl of syrup per glass, with ice and a lemon slice. The ratio is about 1 part syrup to 8 parts liquid, so one bottle is enough for about 20 glasses. In cocktails, verbena takes the role of sugar syrup while adding an herbal note.\u003c\/p\u003e\n\n\u003cp\u003eOne bottle contains 400 ml. It is best stored in a cool, dry place; once opened, keep it in the refrigerator and use it up promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix verbena syrup with powdered sugar to create a glaze and brush it over a lemon loaf cake. The herbal note turns a Sunday cake into something that tastes like a French garden.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Parisian syrup manufacturer Bacanha was founded in 2013 in Paris, according to the company, as a result of a family history and is still run by a small team today.\u003c\/p\u003e\n\n\u003cp\u003eProduction takes place in an atelier near Paris, in the Seine-et-Marne department. For the herbal varieties, listed in the range under \"Plantes\" and \"Herbes,\" the same principle applies as for all \"Sirops Brut\": organic cane sugar from South America as the main ingredient, water, and a natural aroma that is developed in the Grasse region, the hub of the French fragrance and flavor industry. It is heated gently at a low temperature and bottled in glass. All 15 Bacanha varieties we carry are organically certified and bear the EU organic logo. We introduce the house and all its varieties on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe verbena syrup is the bottle for anyone who prefers their lemonade light and herbal rather than sweet and fruity. It fits perfectly in the summer for iced tea, on the table as flavored water for guests and children, and at the home bar as an herbal note in non-alcoholic drinks. As a souvenir for France fans, it is a piece of \"verveine\" for the home.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer stronger herbs should try the \u003ca href=\"\/en\/products\/minze-sirup\"\u003eMint Syrup\u003c\/a\u003e; those looking for citrus with more acidity should choose the \u003ca href=\"\/en\/products\/yuzu-sirup\"\u003eYuzu Syrup\u003c\/a\u003e from the same producer. You can find all our syrups in the \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. Verbena is not suitable for those expecting a strong, acidic lemon syrup – it remains delicate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eVerbena aroma from Grasse and cane sugar, bottled near Paris – the light organic herbal syrup for mixing your own iced tea and lemonade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548325421388,"sku":"026BAC0008","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/verbene-sirup-freisteller.png?v=1790930862"},{"product_id":"ingwer-sirup","title":"Ginger syrup","description":"\u003ch2\u003eBacanha Ginger Syrup. Organic ginger syrup made from ginger juice and ginger extract – peppery and spicy for lemonade, iced tea, Golden Latte, and curry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBacanha Ginger Syrup\u003c\/strong\u003e is an organic ginger syrup made from cane sugar, water, organic ginger juice, ginger extract, and natural flavoring by the Parisian syrup manufacturer Bacanha. 400 ml in a glass bottle, concentrate for around 20 drinks, non-alcoholic. Not ginger beer, not a ready-made drink, no artificial coloring – a seasoning that you mix yourself with water, tea, or milk.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGinger Syrup by Bacanha\u003c\/strong\u003e – known by the manufacturer as Sirop Gingembre Brut – is the variety that features a root instead of a fruit. What is a ginger syrup? Basically sugar, water, and ginger; the difference lies in the form the root takes. Bacanha uses two: organic ginger juice and ginger extract, plus a natural flavoring. The manufacturer calls the syrup an elixir of the well-known rhizome, with a peppery scent and an exotic, spicy taste. In the product range, this variety is listed under Épices (spices). This says a lot about its intended use: as a seasoning that you dose yourself, in lemonade just as much as in the frying pan. In winter, we put it in tea and milk; in summer, in iced tea.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger syrup tastes peppery and spicy, with the heat of fresh ginger and a cane sugar sweetness that carries the heat rather than masking it.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer describes the aroma as peppery, exotic, and spicy-hot, and that is exactly how it comes across. First the scent of the root, then the heat that lingers on the tongue, then the sweetness. Compared to dried ginger powder, the syrup feels brighter and juicier, closer to the fresh tuber. The organic ginger juice gives the syrup the fresh, juicy side of ginger that hangs in the kitchen when grating a raw root. Cane sugar is the primary ingredient, as with every syrup; according to the manufacturer, a Sirop Brut is less sweet than classic syrup. Pure from the bottle, the syrup is thick and sharp; diluted with water, it becomes ginger lemonade; in hot milk, it turns into a spicy drink for the evening.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for the bold heat of ginger beer, you can simply increase the dose; if you expect a mild, sweet ginger flavor, use less. That is the exact advantage over a ready-made drink: you determine how much root goes into the glass.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor ginger lemonade, add 2 cl of syrup to a glass with ice and top up with about 16 cl of cold sparkling water. This corresponds to about 1 part syrup to 8 parts water; with this dosage, one bottle is sufficient for about 20 glasses according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer provides three recipes that we are happy to pass on. Ice Tea Ginger Milk: brew black tea and let it cool, add 5 cl of milk and 2 cl of ginger syrup to a glass with ice, and top up with the tea. Golden Latte: stir 1 tablespoon of turmeric, 1 tablespoon of coconut oil, 3 cl of ginger syrup, and a pinch of pepper in a cup, then pour hot milk over it. And for four people, a curry with coconut and ginger: sear 4 chicken cutlets with 2 onions, add curry, tomato, and mushrooms, deglaze with 300 g of coconut milk and 4 cl of ginger syrup, and let simmer. In addition, there are iced teas, lemonade, and cocktails; in still water, 2 cl makes a light ginger water for the table.\u003c\/p\u003e\n\n\u003cp\u003eThe bottle contains 400 ml. Store in a cool, dry place, keep in the refrigerator after opening, and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e One tablespoon of ginger syrup in a marinade for chicken or tofu, along with soy sauce and lime juice. The sugar caramelizes in the pan, and the ginger remains as a seasoning.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eBacanha produces its syrups in its own studio near Paris, in Seine-et-Marne, from the selection of ingredients to filling the glass bottles.\u003c\/p\u003e\n\n\u003cp\u003eThe Parisian syrup manufacturer Bacanha has been around since 2013. The company invented the name Sirop Brut for its line, referring to syrups with a concise recipe where the intensity of the aroma is controlled rather than the sweetness. To achieve this, Bacanha says it seeks the balance between acidity and sugar content for each variety; heating is done gently at a low temperature so that the scent and heat of the root survive the bottling process. The primary ingredient is organic cane sugar from South America; the manufacturer has the aromas developed in France, in the Grasse region. For the ginger, the character comes primarily from organic ginger juice and ginger extract, both of which can be read on the label. Bacanha states that it does not use artificial colors or preservatives.\u003c\/p\u003e\n\n\u003cp\u003eLike all 15 varieties we carry, the ginger syrup bears the EU organic logo. Together with Yuzu and Verbena, it forms the manufacturer's \"Les Essentiels\" package—the three varieties that Bacanha considers to be the basic equipment. You can find more about the company and their concept of syrup on our \u003ca href=\"\/en\/collections\/hersteller-bacanha-sirup\"\u003eBacanha page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe ginger syrup is the bottle for anyone who is constantly grating ginger in the kitchen anyway and now wants it in their glass as well. It fits in the kitchen cupboard for curry and marinade, on the breakfast table for tea and milk, and at the home bar for Mule variations and non-alcoholic drinks with soda and lime. For guests avoiding alcohol in the evening, ginger lemonade with plenty of ice is a drink that actually tastes like something. And for those who prefer something warm in their cup in the autumn, stir the syrup into hot milk or black tea.\u003c\/p\u003e\n\n\u003cp\u003eIf you want citrus with your ginger, use the \u003ca href=\"\/en\/products\/yuzu-sirup\"\u003eYuzu Syrup\u003c\/a\u003e; if you like it summery and fresh, try the \u003ca href=\"\/en\/products\/minze-sirup\"\u003eMint Syrup\u003c\/a\u003e from the same house. Further varieties can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. The ginger syrup is not suitable for those expecting a mild, sweet drink without heat – the root remains noticeable, even when diluted.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOrganic ginger juice, ginger extract, and cane sugar, bottled near Paris – the organic ginger syrup you use to season your own lemonade, Golden Latte, and curry.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bacanha Sirup","offers":[{"title":"400 ml","offer_id":57548325585228,"sku":"026BAC0001","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ingwer-sirup-freisteller.png?v=1790930875"},{"product_id":"sommer-spritz-sirup-rosmarin-grapefruit","title":"Summer Spritz Syrup Rosemary-Grapefruit","description":"\u003ch2\u003eSchusters Sommer Spritz Syrup Rosemary-Grapefruit. Aperitif syrup based on apple cider vinegar made from grapefruit and rosemary – tart, sparkling, for sparkling wine and soda.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Sommer Spritz Syrup Rosemary-Grapefruit\u003c\/strong\u003e is a vinegar-based fruit syrup made from grapefruit, rosemary, apple cider vinegar, and sugar, crafted by the family-run manufactory Schusters Shrub in Untersteinbach in the Steigerwald. It is the tart variety of the Sommer-Spritz line: citrus bitterness, herbal spice, light acidity, 250 ml in a glass bottle. No bitter liqueur, no ready-to-drink spritz, no added flavors – fruit and herb come solely from grapefruits and rosemary sprigs.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSommer Spritz Syrup Rosemary-Grapefruit from Schusters Shrub\u003c\/strong\u003e was added as the second variety to the Sommer-Spritz line for the 2025 season. The production method is that of a shrub, a fruit syrup based on vinegar made from fruit, apple cider vinegar, and sugar. Grapefruits and rosemary sprigs are steeped in apple cider vinegar for several weeks and then strained; the fruit vinegar is sweetened with sugar and hot-filled. The vinegar provides acidity and highlights the fruit. What distinguishes the Sommer Spritz from the shrubs on the shelf next to it is its purpose: instead of being used for dressings, it goes into an aperitif glass, mixed with sparkling wine, Secco, or sparkling mineral water. According to the manufacturer, the aroma comes exclusively from the fruit and herbs, with no added flavors.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Sommer Spritz Rosemary-Grapefruit tastes tart, sparkling, and aromatic. The grapefruit provides a clear citrus bitterness, the rosemary balances it out with its ethereal, spicy notes, and the apple cider vinegar adds a light acidity underneath.\u003c\/p\u003e\n\n\n\u003cp\u003eIn the glass, the fruit arrives first, juicy and with the tart edge that only grapefruit has. Behind it is the rosemary, resinous and cool like a freshly rubbed sprig. The bitterness lingers in the finish and keeps the spritz dry, even if the sparkling wine brings some residual sweetness.\u003c\/p\u003e\n\n\n\u003cp\u003eAnyone expecting berries and sweetness from a summer syrup will find the bitterness too dominant. This is intentional: this variety is the antithesis to the berry-based spritz versions and is the choice for those who prefer their aperitif on the tart side.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eFor a Sommer Spritz, add 2 cl of syrup to ice and top up with well-chilled sparkling wine or Prosecco. For an alcohol-free version, make the manufactory's \"Pink Herb\": 2 cl of syrup, a sprig of rosemary, a slice of grapefruit, ice, and top up with sparkling mineral water.\u003c\/p\u003e\n\n\n\u003cp\u003eBehind the bar, the manufacturer has another suggestion: with gin, the syrup becomes a Grapefruit Fizz. Juniper and rosemary go well together—both are resinous—and the grapefruit takes over the acidity and bitterness that would otherwise be contributed by a tonic. Use a dry sparkling wine; a semi-dry sparkling wine would mask the bitterness and turn the aperitif into an alcoholic lemonade.\u003c\/p\u003e\n\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the syrup can be kept without refrigeration even after opening; unopened, it has a shelf life of three years.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Squeeze half a grapefruit slice over the glass before pouring. The juice and peel oil bring out the bitterness even more, and placing the rosemary sprig on top last ensures its scent lingers above the glass.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eSchusters Shrub is a small family-run manufactory in Untersteinbach in the Steigerwald, a district of Rauhenebrach in the Haßberge district, Franconia. Food technologist Hanna Schuster brought the idea back from a semester abroad in Pennsylvania; she developed the first recipe with her mother, and the first varieties appeared at a trade fair in 2012.\u003c\/p\u003e\n\n\n\u003cp\u003eShrub traces back to the raspberry vinegar drink that was popular in the USA in the 19th century; the manufacturer derives the word from the Arabic \"sharba\" for syrup. The Sommer-Spritz line started in 2024 with Hibiscus-Raspberry, and Rosemary-Grapefruit followed in 2025 as a tart counterpart. According to the manufacturer, product development, quality management, filling, and packaging all take place on-site in their open-view production facility with a farm shop; the family handles the bottling themselves. You can find out more about the family on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Sommer Spritz Rosemary-Grapefruit is the bottle for those who reach for bitter rather than berry when having an aperitif. It is perfect for an evening on the balcony, a barbecue, or for guests who want something dry in their glass without the alcohol. With 2 cl per glass, 250 ml is enough for a good twelve drinks.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer berries and ruby red, choose the \u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eSommer Spritz Syrup Hibiscus-Raspberry\u003c\/a\u003e, the first syrup in the line; for those looking for a green, fresh herbal note, choose the \u003ca href=\"\/en\/products\/sommer-spritz-sirup-basilikum-limette\"\u003eSommer Spritz Syrup Basil-Lime\u003c\/a\u003e. Rosemary for dressings and lemonade can be found in the \u003ca href=\"\/en\/products\/shrub-rosmarin-zitrone\"\u003eShrub Rosemary-Lemon Syrup\u003c\/a\u003e. Rosemary-Grapefruit is not suitable for those who generally avoid bitter sodas and tart aperitifs.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eTart instead of sweet: the aperitif syrup with grapefruit and rosemary from Schusters Shrub in the Steigerwald, for sparkling wine, soda, and evenings on the balcony.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":59018053812556,"sku":"026SCH0002","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sommer-spritz-rosmarin-grapefruit.png?v=1790856581"},{"product_id":"sommer-spritz-sirup-basilikum-limette","title":"Summer Spritz Basil-Lime Syrup","description":"\u003ch2\u003eSchusters Summer Spritz Syrup Basil-Lime. Apple cider vinegar-based aperitif syrup made from limes and basil – green, fresh, for sparkling water, sparkling wine, and wine spritzers.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchusters Summer Spritz Syrup Basil-Lime\u003c\/strong\u003e is a vinegar-based fruit syrup made from limes, basil, apple cider vinegar, and sugar from the Schusters Shrub family manufactory in Untersteinbach in the Steigerwald forest. It is the newest and greenest variety in the Summer Spritz line: lime fruit, fresh herbal notes, mild acidity, 250 ml in a glass bottle. No herbal liqueur, no bar-shelf lime syrup, no added flavorings – the fruit and herbs come solely from limes and fresh basil leaves.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSummer Spritz Syrup Basil-Lime from Schusters Shrub\u003c\/strong\u003e was added to the Summer Spritz line in spring 2026 as the third variety. It is made like a shrub, the vinegar-based fruit syrup made from fruit, apple cider vinegar, and sugar. Limes and fresh basil leaves steep in the apple cider vinegar for several weeks and are then strained; the fruit vinegar is sweetened with sugar and bottled hot. The difference from a classic shrub is the intended use: this syrup is meant for an aperitif glass, mixed with sparkling mineral water, sparkling wine, or as a spritzer with white wine. According to the manufacturer, the aroma comes solely from lime and basil, with no added flavorings.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz Basil-Lime tastes green and fresh. The lime provides fruit and clear acidity, the basil adds the herbal note, and the apple cider vinegar holds both together.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the herb comes through first—peppery and slightly sweet like a freshly picked leaf. Then the lime follows, juicy and sharp, and the acidity from the fruit and vinegar carries the spritz through to the last sip. Of the three varieties in the line, this is the greenest, both in aroma and character.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting a clear limeade will find the herbal note too prominent. Basil in a glass is a matter of taste: those who only know the leaf from tomato salad might need a sip or two to get used to it.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor the manufactory's Herbal Spritz, pour 2 cl of syrup over ice and top with sparkling mineral water. Add a lime slice and a few basil leaves on top. The manufacturer highlights this non-alcoholic version first for this variety.\u003c\/p\u003e\n\n\u003cp\u003eTop with sparkling wine or Prosecco to make a Summer Spritz. For a wine spritzer deluxe, add 2 cl of syrup, a lime slice, and ice to a glass, followed by 8 cl of dry white wine and 150 ml of sparkling mineral water, finishing with basil leaves. For those who like to mix, add white rum: the Basil Mojito 2.0 brings lime, herbs, and sweetness from a single bottle.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a cool, dark place. According to the manufacturer, the syrup remains shelf-stable even after opening without refrigeration; unopened, it lasts for three years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add the basil to the glass only just before serving, and press the leaves between your fingers beforehand. This releases the leaf's oils, allowing the fragrance to hover over the glass before the first sip.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eSchusters Shrub is a small family manufactory in Untersteinbach in the Steigerwald forest, a district of Rauhenebrach in the Haßberge district of Franconia. Hanna Schuster, a food technologist, discovered shrubs during a semester abroad in Pennsylvania and developed the first recipe with her mother; the first varieties were released in 2012.\u003c\/p\u003e\n\n\u003cp\u003eThe term \"shrub\" is derived from the raspberry-vinegar drink consumed in the 19th-century United States; the manufacturer traces the name back to the Arabic \"sharba\" for syrup. The Summer Spritz line began in 2024 with Hibiscus-Raspberry, followed by Rosemary-Grapefruit in 2025, and Basil-Lime as the newest variety in spring 2026. According to the manufacturer, product development, quality management, bottling, and packaging all take place on-site in their glass-fronted production facility with a farm shop; the family handles the bottling themselves. You can find more about the family on our \u003ca href=\"\/en\/collections\/hersteller-schusters-shrub\"\u003eSchusters Shrub page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Summer Spritz Basil-Lime is the bottle for anyone who prefers freshness over sweetness in an aperitif and likes herbs in their glass. It is perfect for lunch on the terrace, a wine spritzer after work, and guests looking for a non-alcoholic option better than lemonade. With 2 cl per glass, 250 ml is enough for a good twelve glasses.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer berries and a ruby-red color, choose the \u003ca href=\"\/en\/products\/sommer-spritz-sirup\"\u003eSummer Spritz Syrup Hibiscus-Raspberry\u003c\/a\u003e; for something tart and bitter, go for the \u003ca href=\"\/en\/products\/sommer-spritz-sirup-rosmarin-grapefruit\"\u003eSummer Spritz Syrup Rosemary-Grapefruit\u003c\/a\u003e. Further syrups can be found in our \u003ca href=\"\/en\/collections\/kategorie-sirup\"\u003eSyrup\u003c\/a\u003e category. Basil-Lime is not suitable for glasses that will sit on a buffet for a long time: the herbal note is fleeting and belongs in a freshly mixed glass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLime and basil in apple cider vinegar – the green aperitif syrup from Schusters Shrub in the Steigerwald for sparkling water, sparkling wine, and an after-work wine spritzer.\u003c\/em\u003e\u003c\/p\u003e","brand":"Schusters Shrub","offers":[{"title":"250 ml","offer_id":59018055516492,"sku":"026SCH0003","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schusters-shrub-sommer-spritz-basilikum-limette.png?v=1790856593"},{"product_id":"wellpaero-ingwer-melisse-alkoholfrei","title":"Wellpaero Ginger Lemon Balm non-alcoholic","description":"\u003ch2\u003eSasse Wellpaero Ginger Lemon Balm. Organic non-alcoholic aperitif concentrate with lemon balm, mint, ginger, and lemon – to be diluted with water.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSasse Wellpaero Ginger Lemon Balm\u003c\/strong\u003e is a non-alcoholic aperitif concentrate from the Sasse craft distillery in Schöppingen, Münsterland: lemon balm and mint from their own organic cultivation, plus ginger and lemon, 0.0% vol, 350 ml. This is not a drink to be consumed neat – it is a herbal infusion that you dilute with ten parts water.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWellpaero Ginger Lemon Balm by Sasse\u003c\/strong\u003e is a concentrate, and that is the most important thing you should know about this bottle. 10 ml mixed with 100 ml of mineral water makes one glass, meaning the whole bottle yields around 35 glasses. The manufacturer calls it a non-alcoholic aperitif, i.e., a drink for the time before a meal. What distinguishes it from herbal lemonade is the bitterness, which has a firm place alongside sweetness and acidity. The base consists of freshly harvested herbs, lemons, ginger, and sugar. Rosemary, thyme, and lavender blossoms are added in small quantities. Imagine a late summer evening when you are still sitting outside after work: a carafe of water, a bowl of ice, a few sprigs of mint, and this bottle on the table.\u003c\/p\u003e\n\n\n\u003ch3\u003eHerbal and fresh, with the heat of ginger and a tart edge\u003c\/h3\u003e\n\n\n\u003cp\u003eWellpaero Ginger Lemon Balm tastes first of lemon and green herbs, then the ginger makes its presence felt with a mild heat. Lemon balm and mint provide the freshness, while rosemary, thyme, and lavender add a spicy depth in the background. Sasse describes the whole thing as a play between sweetness, acidity, and bitterness. In the glass, this means: round enough to be pleasant, tart enough to taste sophisticated.\u003c\/p\u003e\n\n\n\u003cp\u003eThis balance only becomes apparent once diluted in the glass. Sugar is second on the list of ingredients, and it is the water that brings the herbs to the fore. You determine how strong your glass is by the amount of water you add.\u003c\/p\u003e\n\n\n\u003ch3\u003eTen milliliters per hundred – how to mix the concentrate\u003c\/h3\u003e\n\n\n\u003cp\u003eThe manufacturer's recipe is simple: put three ice cubes in a glass, pour 10 ml of Wellpaero over them, and top up with 100 ml of mineral water. If you like, add a fresh mint leaf. With sparkling water, it becomes a zesty herbal spritzer; with still water, a softer drink. Instead of water, you can also use tonic water, which will make the drink significantly more bitter. For more bite, use slightly less water; for a light thirst-quencher, use a little more.\u003c\/p\u003e\n\n\n\u003cp\u003eAs an aperitif, the glass stands on the table before the meal. It is equally suitable for a terrace in the afternoon or as a companion when others are having a glass of wine. Store the bottle in a cool, dark place.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Prepare a carafe for guests with 100 ml of Wellpaero to one liter of mineral water, plenty of ice, and a few sprigs of mint. That way, everyone can refill their own glass.\u003c\/p\u003e\n\n\n\u003ch3\u003eA herbal infusion from a Münsterland grain distillery\u003c\/h3\u003e\n\n\n\u003cp\u003eWellpaero comes from a distillery, and the process reflects that. During distillation, volatile components rise and are condensed back into liquid. According to the manufacturer, Wellpaero is the essence that remains in the still. This allows the bitter substances of the herbs to remain in the concentrate. The extraction process, during which the herbs release their flavor into the liquid, takes about a week.\u003c\/p\u003e\n\n\n\u003cp\u003eAccording to Sasse, the herbs come from their own organic cultivation and are processed by hand while freshly harvested. The distillery omits preservatives, colorings, and added flavorings for its Wellpaero line. The concentrate is produced in Schöppingen by Lagerkorn GmbH, the company behind the Sasse craft distillery, which is otherwise known primarily for its aged Korn (grain spirit).\u003c\/p\u003e\n\n\n\u003ch3\u003eFor herb enthusiasts, designated drivers, and the weekday aperitif\u003c\/h3\u003e\n\n\n\u003cp\u003eThis bottle is for anyone who likes to have something tart without alcohol in their glass before a meal. It is convenient for hosts because one bottle is enough for many glasses. If you prefer it more bitter, try \u003ca href=\"\/en\/products\/wellpaero-wermut-orange-alkoholfrei\"\u003eWellpaero Vermouth \u0026amp; Orange\u003c\/a\u003e; if you miss Gin \u0026amp; Tonic, go for \u003ca href=\"\/en\/products\/junipaero-alkoholfrei\"\u003eJunipaero\u003c\/a\u003e. You can find more bottles under \u003ca href=\"\/en\/collections\/kategorie-alkoholfreie-spirituosen\"\u003enon-alcoholic spirits\u003c\/a\u003e and on our \u003ca href=\"\/en\/collections\/hersteller-sasse-feinbrennerei\"\u003eSasse page\u003c\/a\u003e. The concentrate is not suitable for those looking for a sugar-free refreshment. Anyone expecting a ready-made lemonade straight from the bottle will need to mix it first.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eLemon balm, mint, ginger, and lemon as an organic concentrate to be diluted – the non-alcoholic aperitif concentrate from Sasse in Münsterland for that herbal drink before dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"350 ml","offer_id":59030082650444,"sku":"024SAS600050","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wellpaero-ingwer-melisse-alkoholfrei-freisteller-2048.png?v=1790947385"},{"product_id":"wellpaero-limoncello-alkoholfrei","title":"Wellpaero Non-Alcoholic Limoncello","description":"\u003ch2\u003eSasse Wellpaero Limoncello. Alcohol-free organic aperitif concentrate made from lemons – the base for a Limoncello Spritz with alcohol-free sparkling wine.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSasse Wellpaero Limoncello\u003c\/strong\u003e is an alcohol-free aperitif concentrate from the Sasse craft distillery in Schöppingen: juice, peel, and a distillate of organic lemons, sweetened with organic invert sugar syrup, 0.0% vol, 350 ml. Neither a liqueur nor a lemonade – it is the lemony base that you top up with water and alcohol-free sparkling wine to make a spritz.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWellpaero Limoncello by Sasse\u003c\/strong\u003e takes its inspiration from an Italian classic. Traditionally, Limoncello is a lemon liqueur made by steeping lemon peels in alcohol and then sweetening the mixture. Sasse produces such a liqueur itself, the Limoncello Artigiano. The Wellpaero version translates this concept into an alcohol-free concentrate. The lemon is present in three ways: as juice, as peel, and as a distillate. Sweetness is provided by invert sugar syrup, a liquid sugar, also in organic quality. The distillery has added this bottle to its range since January 2026. Think of the first warm Saturday in May: the table is set outside, and the glasses are glowing yellow like on the Amalfi Coast, only without the alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eFresh lemon, fine acidity, and a slightly tart peel\u003c\/h3\u003e\n\n\u003cp\u003eIn the glass, the concentrate tastes of fresh lemon, with fine citrus notes and a clear, clean profile. Like the entire Wellpaero range, Sasse describes it as a play between sweetness, acidity, and bitterness. The acidity comes from the lemon juice, the sweetness from the sugar syrup, and the slightly tart aspect from the peel. The organic lemon distillate gives the whole thing a fragrant citrus tone.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, hand-picked organic lemons are used. There are no preservatives or artificial colors. Aside from water, the ingredient list includes only lemon in three forms and the sugar syrup; the concentrate needs nothing more for its flavor.\u003c\/p\u003e\n\n\u003ch3\u003eAlcohol-free Limoncello Spritz – the distillery’s recipe\u003c\/h3\u003e\n\n\u003cp\u003eSasse has its own recipe for the alcohol-free spritz. Add 40 ml of Wellpaero Limoncello and the same amount of sparkling mineral water to a glass with three ice cubes. Add a small splash of lemon juice and, if desired, a slice of lemon. Finally, pour in two parts alcohol-free sparkling wine. With 40 ml per glass, the bottle is enough for eight to nine spritzes.\u003c\/p\u003e\n\n\u003cp\u003eIt is even simpler with just water: add the concentrate to the glass, add ice, and top up with sparkling water until the mixture is to your taste. This turns the bottle into a lemony aperitif for any day. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Chill the sparkling wine, water, and glasses an hour in advance. A well-chilled spritz dilutes more slowly, and the lemon remains fresh until the very last sip.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Schöppingen, as the sister to Limoncello Artigiano\u003c\/h3\u003e\n\n\u003cp\u003eThe Sasse craft distillery in Schöppingen is primarily known for its barrel-aged grain spirits. In addition, there are natural liqueurs and a small range of alcohol-free aperitifs: the Wellpaero bottles. For the alcoholic Limoncello Artigiano, the team peels the organic lemons by hand, according to the manufacturer. With Wellpaero Limoncello, Sasse has provided this liqueur with an alcohol-free counterpart.\u003c\/p\u003e\n\n\u003cp\u003eApart from the water, all ingredients in the concentrate are of organic quality, from the lemon peel to the sugar syrup. Production and bottling take place at Lagerkorn GmbH, the company behind the distillery, in the Münsterland region.\u003c\/p\u003e\n\n\u003ch3\u003eFor dreams of Italy, summer parties, and a spritz without the booze\u003c\/h3\u003e\n\n\u003cp\u003eThis bottle is for everyone who likes a Limoncello Spritz and wants to enjoy it alcohol-free on certain days. For hosts, it is the answer to the question of an aperitif for all guests. Those who would like to try the original version with alcohol should choose the \u003ca href=\"\/en\/products\/limoncello-artigiano\"\u003eLimoncello Artigiano\u003c\/a\u003e, and those who prefer something tart and bittersweet should try the \u003ca href=\"\/en\/products\/wellpaero-wermut-orange-alkoholfrei\"\u003eWellpaero Vermouth \u0026amp; Orange\u003c\/a\u003e. You can find more options in our \u003ca href=\"\/en\/collections\/kategorie-alkoholfreie-spirituosen\"\u003ealcohol-free spirits\u003c\/a\u003e section and on our \u003ca href=\"\/en\/collections\/hersteller-sasse-feinbrennerei\"\u003eSasse page\u003c\/a\u003e. The concentrate is not suitable for drinking neat like a liqueur. If you are expecting a low-sugar drink, you should be aware that sugar syrup is the first ingredient on the list.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eJuice, peel, and distillate of organic lemons as a concentrate – the alcohol-free aperitif concentrate from Sasse in the Münsterland for a Limoncello Spritz on the patio.\u003c\/em\u003e\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"350 ml","offer_id":59030085730636,"sku":"024SAS603050","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wellpaero-limoncello-alkoholfrei-freisteller-2048.png?v=1790947403"},{"product_id":"wellpaero-wermut-orange-alkoholfrei","title":"Wellpaero Vermouth \u0026 Orange alcohol-free","description":"\u003ch2\u003eSasse Wellpaero Vermouth \u0026amp; Orange. Organic non-alcoholic concentrate for a bitter spritz, with wormwood, gentian, and blood orange.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSasse Wellpaero Vermouth \u0026amp; Orange\u003c\/strong\u003e is a non-alcoholic bitter spritz aperitif concentrate from the Feinbrennerei Sasse in Münsterland: organic wormwood, gentian root, rosehip, and blood orange, 0.0% vol, 350 ml. Not a vermouth wine and not a ready-to-drink spritz – a bittersweet concentrate for ice and sparkling water.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVermouth \u0026amp; Orange by Sasse\u003c\/strong\u003e is explained by a word with two meanings. \"Wermut\" (German for wormwood) is first a plant, a bitter herb with silvery leaves. The aromatized wine that many know from the bar is also named after it. This bottle refers to the herb; there is no wine in it. Together with gentian root, it provides the bitterness that defines an Italian-style aperitif. The fruit comes from blood orange juice and blood orange peel, plus grapefruit peel, rosehip, and carrot juice, all in organic quality. Sugar and citric acid maintain the balance. This concentrate has been a new addition to Sasse since January 2026. An autumn evening, it’s getting dark early outside, and an orange-red glass with ice and an orange slice sits on the table.\u003c\/p\u003e\n\n\u003ch3\u003eBittersweet, fresh and light, with orange at the forefront\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the taste as fresh, bittersweet, and light. First comes the orange, juicy and citrus-fresh, with a more tart note from the grapefruit peel. Then, wormwood and gentian take over, leaving a bitter trail on the palate. The rosehip provides a fruity, tart middle ground. According to Sasse, as a spritz, the glass is reminiscent of classic Italian aperitifs.\u003c\/p\u003e\n\n\u003cp\u003eThe bitterness here is intentional. Those who enjoy bitter aperitifs will find a non-alcoholic version with a distinct profile in this concentrate.\u003c\/p\u003e\n\n\u003ch3\u003eVermouth Orange Cinnamon – the bitter spritz according to the manufacturer's recipe\u003c\/h3\u003e\n\n\u003cp\u003eSasse recommends a version with cinnamon. Place three ice cubes in a glass, add 20 ml of Wellpaero Vermouth \u0026amp; Orange and 10 ml of cinnamon syrup. Then top up with sparkling mineral water and add an orange slice if desired. The cinnamon rounds off the bitterness and gives the drink a somewhat warmer character.\u003c\/p\u003e\n\n\u003cp\u003eIf you leave out the cinnamon syrup, the spritz becomes clearer and more bitter: simply pour the concentrate over ice and top with soda water. A sprig of rosemary is also a good alternative to the orange slice, and the concentrate is also well-suited as a base for non-alcoholic mocktails. At 20 ml per glass, the bottle is enough for a good 17 glasses. Store in a cool, dark place.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Rub the orange slice briefly around the rim of the glass before putting it in. This way, the very first sip will smell of orange, and the bitterness will seem rounder.\u003c\/p\u003e\n\n\u003ch3\u003eBitter compounds from the still, organically grown herbs\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that a bitter aperitif comes from a grain distillery has to do with the process. According to Sasse, Wellpaero is created from the part that remains in the still during distillation. While the alcohol evaporates into the distillate, the bitter compounds of the herbs remain in this essence. That is exactly what a bitter spritz needs. The extraction process, during which wormwood, gentian, and fruit release their flavor, takes about a week.\u003c\/p\u003e\n\n\u003cp\u003eFor this purpose, the distillery processes freshly harvested, organic-quality herbs by hand. According to their own statements, they do not use any preservatives, colorings, or added artificial flavors. The concentrate is produced in Schöppingen in Münsterland by Lagerkorn GmbH, the company behind Feinbrennerei Sasse. Along with Ginger Melissa and Limoncello, Vermouth \u0026amp; Orange forms the distillery's Wellpaero range, here with a focus on bitter herbs.\u003c\/p\u003e\n\n\u003ch3\u003eFor bitter fans, spritz evenings, and anyone staying sober today\u003c\/h3\u003e\n\n\u003cp\u003eThis bottle is for everyone who loves a tart aperitif and wants to drink it without alcohol. For hosts, it is the non-alcoholic answer to a bitter spritz. If you prefer things lemony and sweeter, reach for the \u003ca href=\"\/en\/products\/wellpaero-limoncello-alkoholfrei\"\u003eWellpaero Limoncello\u003c\/a\u003e; if you are looking for fresh herbs, choose the \u003ca href=\"\/en\/products\/wellpaero-ingwer-melisse-alkoholfrei\"\u003eWellpaero Ginger Melissa\u003c\/a\u003e. You can find more under our \u003ca href=\"\/en\/collections\/kategorie-alkoholfreie-spirituosen\"\u003enon-alcoholic spirits\u003c\/a\u003e and on our \u003ca href=\"\/en\/collections\/hersteller-sasse-feinbrennerei\"\u003eSasse page\u003c\/a\u003e. Those expecting a sweet orange soda will be surprised by the bitterness. The concentrate is not suitable for drinking neat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWormwood, gentian, and blood orange as an organic concentrate – the non-alcoholic bitter spritz aperitif from Sasse in Münsterland for that orange-red glass in the evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Feinbrennerei Sasse","offers":[{"title":"350 ml","offer_id":59030089236812,"sku":"024SAS605050","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wellpaero-wermut-orange-alkoholfrei-freisteller-2048.png?v=1790947431"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-sirup.jpg?v=1791269011","url":"https:\/\/leniundhans.de\/en\/collections\/sirup.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}