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.


The 100% fruit syrup is the purest fruit syrup used for baking sweet bread. 7 kg of fruit is used to make 1 kg of syrup. Without additives and preservatives! How pure do you want it?


Concentrated fruit juice (pears 67%, apples 33%), gelling agent: pectin. Prepared with 726 g of fruit per 100 g.


Nutritional value per 100 grams
Energy (kJ/kcal) 1184 KJ/270 kcal
Fat (g) 0,1
Saturated Fatty Acids (g) 0
Carbohydrates (g) 64
Sugars (g) 54
Dietary Fibre / Fibres (g) 5
Proteins (g) 1,2
Salt (g) 0,1


  • Plus (South Netherlands)
  • Macro
  • Albert Heijn (Belgium)
  • Intermarché (Belgium)
  • Match (Belgium)
  • Colruyt (Belgium)
  • Delhaize (Belgium)
  • Cora (Belgium)


Do you have any questions about the Lambert fruit syrup?
now! We’ll be happy to help you.