Le Sirupier de Berne "Blüemli" Syrup

Extracts of hibiscus flowers, orange blossoms, mallow flowers, linden blossoms, verbena and rose petals give this syrup its harmonious, floral character.

The finely tuned floral composition ensures a lovely taste with special depth. The intense hibiscus-red color glows brightly while remaining completely natural. A taste reminiscent of the tea that mother lovingly poured into the canteen for the first school trip.

A floral delight on its own, this syrup can also be excellently poured with Prosecco, champagne or white wine and refined into a special aperitif.

Dilute
Dilute the syrup with water according to your preference, still or sparkling, hot or cold. As a basic recipe, we recommend a mixing ratio of 1:7 to 1:10.

Usage instructions
The syrups are ideal as a natural sweetener and flavoring for desserts. They can be used as a topping for ice cream, frozen yogurt or lassi as well as for refining yogurts, Bircher muesli and fruit salads.

They are also versatile in baking, for example for soaking or glazing pastries or as an ingredient in doughs and fillings.

Shake well before use and store properly.

All products from Le Sirupier de Berne are produced naturally. Therefore, cloudiness can occur, also known in Bernese German as "Schlirgge". After a short, vigorous shake, the syrup becomes clear again.

These natural changes do not affect taste or quality. On the contrary, they show that no additives are used. The minimum shelf life of the syrups is one year.

Mixing and mixing
For mixed drinks with carbonation, beer, Prosecco or similar drinks, we recommend stirring the syrup first. This preserves the "bubbles" and the desired "fizz".

For drinks and cocktails, the syrups can be used undiluted and mixed in directly.

Drink recipe
Virgin Blüemli Mojito (non-alcoholic)

• 2cl Blüemli Syrup
• 1 lime with peel, cut into cubes
• Crushed ice
• Ginger ale

Put syrup and limes into a 3dl glass and crush.
Add crushed ice, fill the glass with ginger ale, stir well.

Storage information

Please do not store the syrup in the refrigerator. Temperatures that are too low can cause larger sugar crystals to form. If a syrup has been stored too cool by mistake, simply place the bottle under warm water. The sugar will dissolve again.