The black currant is one of the few fruits that only unfolds its true potential as a syrup, as it is not so popular raw due to its sourish-bitter taste. It is a real multivitamin bomb. Due to the high vitamin C content and the large amounts of calcium, manganese, iron, potassium and the valuable fiber, the black currant stimulates the digestive organs and counteracts constipation.
The black currant has only been cultivated in Central and Eastern Europe since the end of the 15th century and is now grown in all regions of the world with a temperate climate. In Austria the black currant is also known as currant. It got this name because it is ripe around St. John's Day, June 24th.
YO Fruit Syrup Tip
In a large shaker filled with ice, add the gin, blackcurrant and lime juice. With the lid securely on, vigorously shake for at least 20 seconds. Divide between two low ball glasses filled with ice. Top up with the sparkling wine. Enjoy!
- Black Current Syrup
- Only the fruitiest fruits
- No chemical preservation
- No synthetic colouring
- With flavour enhancer
- Fruit juice content: at least 20%
|Energy value||162 kJ / 38 kcal|
|Fats||< 0.5 g|
|of which saturated fatty acids||< 0.1 g|
|of which sugar content||9.3 g|
|Protein||< 0.5 g|
|Salt||< 0.01 g|
NOTE: Reference intake of an average adult (8,400kJ/2,000kcal).
Preparation and Storage
- Preparation and use
- Recommended dilution: 1 (syrup) + 6 (water).
- Once opened, store in a refrigerator and use within 4 weeks.
Remove the sealing film before drinking
Sugar, glucose-fructose syrup, fruit juice from fruit juice concentrate from black currant (10%), aronia berries and elderberries, water, acidifier: citric acid, flavor.
Dilution: 1 part syrup + 6 parts water