VEDRENNE Hibiscus Flavor Syrup 100cl images
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VEDRENNE Hibiscus Flavor Syrup 100cl
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VEDRENNE Hibiscus Flavored Syrup 100cl
Let yourself be transported to the tropics, where hibiscus flowers reveal fresh, delicately tart notes with VEDRENNE Hibiscus Syrup.
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ColourRuby red.
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NoseFloral nose dominated by notes of hibiscus flower infusion, lifted by a slightly fruity touch reminiscent of redcurrant.
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PalateDelicious floral notes with subtle tartness. Lovely length on the palate, recalling a refreshing floral infusion.
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Volume100cl
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TypeAlcohol-free
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Storage tipsRefrigerate after opening.
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No Color Addedyes
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EAN133376370205804
Ingredients
Liquid sugar • water • natural hibiscus flavoring • concentrated lemon juice • acidifier: citric acid • purple carrot concentrate • natural flavoring • preservative: E202.
Nutritional information
Per 100 ml: Energy: 343 kcal/ 1473 kJ - Fat: 0g - Saturated fatty acids: 0g - Carbohydrates: 86g - Sugars: 61g - Protein: 0g - Salt: 0,01g.
- In a cold drink
- Cocktails, mocktails
- In an iced drink
- Milkshakes, smoothies, frappés, slushies
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Recipe ideas
RED EYE
Ingredients
- 25 ml VEDRENNE Hibiscus Flavour Syrup
- 90 ml pineapple juice
- 15 ml lemon juice
- 15 ml agave syrup
Method
- Top up with a splash of sparkling water and serve in a tall cocktail glass.
- Garnish with a pineapple leaf for an exotic touch.
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ABSOLUTE RED
Ingredients
- 15 ml VEDRENNE Hibiscus Syrup
- 45 ml LE PARFUMEUR Gin
- 15 ml Noilly Prat Dry Vermouth
- 20 ml fresh lemon juice
- 15 ml egg white or Supaw Foamer (plant-based alternative)
- 1 dash Peychaud's Bitters
Method
- Pour all the ingredients into a shaker.
- Dry shake to emulsify the ingredients and give the cocktail a creamy texture.
- Fill the shaker with ice and shake for about 10 seconds.
- Double strain into the cocktail glass.
- Garnish with a dusting of hibiscus powder.
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CARDINAL DE NUITS
Ingredients
- 15 ml VEDRENNE Hibiscus Syrup
- 15 ml VEDRENNE Lychee Syrup
- 30 ml fresh lime juice
- 150 ml La French ginger beer
Method
- Fill the glass two-thirds full with ice, then pour in all the ingredients, finishing with the Ginger Beer.
- Stir gently with a bar spoon so as not to break the bubbles.
- Garnish with a hibiscus flower.
- Garnish with a hibiscus flower.
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ELEGANCE
Ingredients
- 20 ml VEDRENNE Hibiscus Syrup
- 45 ml LE PARFUMEUR Gin
- 20 ml VEDRENNE Elderflower Liqueur
- 20 ml fresh lime juice
- 20 ml egg white or Supaw Foamer (plant-based alternative)
- 60 ml Crémant de Bourgogne
Method
- Pour all the ingredients except the Crémant de Bourgogne.
- Dry shake to emulsify the ingredients and give the cocktail a creamy texture.
- Fill the shaker with ice and shake for about 10 seconds.
- Double strain into a coupe glass.
- Top up with chilled Crémant de Bourgogne.
- Garnish with a elderflower sprig.
