South Tyrolean blackcurrants –
in syrup form.

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Perfect as an aperitif, perfect for in between meals and simply “mmmm”!

It contains nothing but goodness:
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So versatile.

Panna cotta with blackcurrant syrup
serves 4

500 g cream
50 g sugar
1 vanilla pod or 1 packet vanilla sugar
2 sheets gelatine
blackcurrant syrup
a little mint to garnish

Place the cream and sugar in a pan and heat slowly. Slit open the vanilla pod, scrape out the seeds and add to the cream with the pod. Leave to simmer gently for about 10 minutes. Soak the gelatine in cold water.

Remove the pan from the heat and leave to cool slightly. Remove the vanilla pod, add the gelatine to the cream and stir until it dissolves.

Pour the mixture into small, cold-rinsed moulds. Chill well in the fridge for about 5 hours and leave to set.

Before serving, pour the blackcurrant syrup gently over the panna cotta and decorate with a mint leaf if you wish.
Frosé with blackcurrant syrup
serves 4-6

1 bottle rosé wine (non-alcoholic or containing alcohol)
blackcurrant syrup 
125 g sugar
125 g water
fresh blackcurrants, mint or lemon balm to garnish

Pour the rosé wine into a container that can be frozen (e.g. made of plastic) and will not allow the wine to escape, then place the container in the freezer for at least 8 hours.
Remove the frozen rosé wine from the freezer, allow to thaw briefly so you can add it to a blender with a spoon or to a container to blend with a hand mixer. Now add 8-10 cl of fruit syrup, add the sugar and water and mix thoroughly until it all has the consistency of a granita or margarita. Pour the mixture into glasses immediately, garnish with fresh blackcurrants (or a little mint or lemon balm) and enjoy!
Quick frozen yoghurt with berries
serves 4-6 

200–400 ml blackcurrant syrup 
500 g yoghurt
4 tablespoons honey
fresh blackcurrants, a little mint to garnish

Pour 200-400ml of blackcurrant syrup into a suitable container and place in the freezer for 4-6 hours, then place 4-6 glasses in the freezer for approx. 1 hour. Meanwhile puree the honey, yoghurt and mint leaves in a blender or pulp in a container using a hand mixer, then add the frozen blackcurrant syrup and blend briefly. Pour into the chilled glasses and garnish with fresh blackcurrants and mint if desired.
Blackcurrant spritz
Refreshing and easy to digest, it makes a great alternative to standard aperitifs. 

1 lemon
2 cl blackcurrant syrup
2 leaves fresh mint or rosemary
4 ice cubes
160 ml sparkling wine or prosecco
1 shot sparkling mineral water to top up

Cut the lemon in half, then cut one half into slices, squeeze out the other half and pour a dash of lemon juice into a wine glass. Then place 2-3 slices of lemon in the glass, pour over the blackcurrant syrup and add mint leaves or rosemary together with the ice cubes. Now pour in the sparkling wine or prosecco and top up with sparkling mineral water. Cheers!

Now enjoy the taste and send us your pictures – we look forward to seeing them!

And, should you need more – no problem,
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