Pear syrup* (35%), apple syrup* (33%), date syrup* (31%), gelling agent: pectin. From organic cultivation Fruit content: 620 g of fruit per 100 g of pear syrup.
Many apples and pears were grown in 1768 and Jean Baptist Lambert started making syrup from them. This brought him to the 100% pear-apple fruit syrup, known for its typical black cup during this time. The recipe remained the same ever since. In the 90s there was an expansion in the taste palette with pear-apple-date syrup. This syrup is sweeter and it’s currently the most popular type of syrup in Belgium.
For the conscious connoisseur, there’s the organic pear, apple and date syrup. No added sugar, only organically grown raw materials. Prepared with 7 kg of fruit per 1 kg of syrup. Responsible and yet tasty.