Concentrated fruit juice (65%) (pears 53%, apples 32%, dates 15%), sugar (35%), gelling agent: pectin, lemon juice. Fruit content: 400 g of fruit per 100 g of fruit 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.
The Liège syrup is the solution for anyone who has a sweet tooth. It’s made from pears, apples, and dates with sugar. But it still has more fruit than any jam - 4 kg of fruit is used to make 1 kg of syrup.