Blackcurrants
Sun-ripened on the loveliest slopes of South Tyrol’s Martell Valley, hand-picked, carefully processed – and packed with vitamin C!
Movement & mountains
Pleasure & health
Relaxation & nature
Vitalpina Escapists
Sustainable by conviction
South Tyrolean blackcurrants –
in syrup form.
A treat in every sip.
A South Tyrolean superfood, hand-picked on the sunny slopes of South Tyrol’s Martell Valley.
Deep, fruity flavour with a naturally pleasant acidity – nature in a glass, sip after sip after sip!
Deep, fruity flavour with a naturally pleasant acidity – nature in a glass, sip after sip after sip!
Perfect as an aperitif, perfect for in between meals and simply “mmmm”!
It contains nothing but goodness:
Small-scale manufacturing
The berries are then processed into a fine syrup at the small Seibstock plant in the Martell Valley, at a distance of exactly 0 km.
Pur Südtirol
From product development to sales: a strong partner with equally strong values, but above all with a great love for our land.
A little goes a long way
For a pleasant-tasting drink, dilute the syrup 1:6 with spring or mineral water – or simply add a dash for an aperitif.
Healthy berries
Blackcurrants are rich in vitamin C, fibre, potassium and iron, all while strengthening our immune system – we think they’re just perfect!
So versatile.
As a refreshing drink with natural or mineral water, as a fruity topping for desserts – or perhaps as an aromatic salad dressing? As an aperitif with sparkling wine and a sprig of rosemary – or reduced as a glaze for dark meat dishes...
Try it for yourself – here are three recipes for you!
Panna cotta with blackcurrant syrup
serves 4
Ingredients
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.
Ingredients
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
Ingredients
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!
Ingredients
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
Ingredients
200–400 ml blackcurrant syrup
500 g yoghurt
4 tablespoons honey
mint
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.
Ingredients
200–400 ml blackcurrant syrup
500 g yoghurt
4 tablespoons honey
mint
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.
Ingredients
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!
Ingredients
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!