Today Teisseire makes the most popular syrups in France. The recipe in France is 1 part syrup to 7 times plain or sparkling water or other mixer. Hence the cries in a French cafe for un lait fraise (milk with strawberry syrup), un Perrier menthe ( Perrier with mint syrup), une tomate (pastis and grenadine syrup), une mauresque (pastis and orgeat syrup), un diabolo fraise (lemonade and strawberry syrup), or un tango (beer with grenadine syrup).Fruit syrups have always been a part of the French way of drinking, whether mixed with water, Perrier, lemonade, milk, pastis, coffee or even beer. A dash is all you need to transform your favorite drink, coffee or cocktail into something spectacular. Mint Ingredients: Sugar, water, glucose-fructose syrup, natural mint flavoring, colorings (E160a(i), E133), no preservatives. Grenadine Ingredients: Fruit juices from concentrate (including raspberry, elderberry, redcurrant, blackcurrant, and lemon), sugar, water, glucose-fructose syrup, citric acid, flavorings, no colorings, no preservatives. Cassis Ingredients: Sugar, fruit juice containing concentrates: 30% (blackcurrant 24%, lemon), syrup of glucose-fructose, water, extracted flavours of which natural, acidifier: acid citric, antioxidant: ascorbic acid.
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