Cornelian cherry syrup with a cherry-like aroma
Alpe Pragas Cornelian cherry fruit syrup is a South Tyrolean fruit syrup made from the wild Cornelian cherry, reduced with a 50% fruit content. It is not an ordinary cherry, but a tart, fruity wild fruit that is diluted 1:7 with water, sparkling wine, or Prosecco.
Alpe Pragas Cornelian cherry syrup is a densely reduced fruit syrup from South Tyrol, made from the Cornelian cherry. Botanically, it is not related to the cherry at all, but belongs to the dogwood family; its early bloom makes it an important food source for bees. Harvested from August to October, it brings an intense, cherry-like aroma.
Tart, dark red, cherry-like
In the glass, the syrup glows dark red and smells like something between a sour cherry and a rosehip, tart and fruity.
When diluted, the Cornelian cherry reveals its unique character, tart-sweet with a subtle astringency that lingers. It doesn't play the diva of the fruit bowl, but rather brings a quirky, wild note that you rarely find elsewhere.
What remains is this tart freshness that is reminiscent of old cottage gardens. A splash is enough for a refreshingly tart glass.
The Cornelian cherry, also known as "Dirndl" in Austria, used to be found in every cottage garden and then almost fell into oblivion. Its bright yellow blossoms are among the first of the year and bring bees to the shrub as early as February.
As a spritzer, milkshake, or aperitif
Mixed 1:7 with ice-cold mineral water, it becomes a tart, fruity spritzer; with Prosecco, an unusual aperitif.
In a milkshake, whipped with creamy vanilla ice cream and milk, the fruit shows its velvety side. It is just as at home over semolina porridge, rice pudding, or in fruit salad, and a spoonful in a sauce for game or duck adds a tart fruit depth.
If you prefer a classic berry flavor, the raspberry syrup is available alongside it; you can find all varieties in the Alpe Pragas syrups collection. Once opened, the bottle will keep in the refrigerator for several weeks.
The oblong, dark red fruits, which taste quite tart when raw and only reveal their full charm as syrup or jam, do not ripen until late summer.
A rarity from the Dolomites
In 1997, Stefan Gruber founded the manufactory in the Prags Valley, at an altitude of about 1,250 meters in the Dolomites. Instead of taking over his parents' cattle farm, he turned fruit into his profession, and to this day, he also bottles old, almost forgotten varieties.
With a 50% fruit content, the tart Cornelian cherry aroma remains strong in the glass; a splash is enough. The fact that the fruit is collected by hand and only briefly reduced keeps its wild character alive.
The Cornelian cherries are harvested ripe and gently reduced, without artificial flavorings, and are vegan and gluten-free. Because this old wild fruit is hardly cultivated anymore, this syrup is a piece of orchard history in a glass. More South Tyrolean specialties can be found in the Alpe Pragas assortment.
A shake made from vanilla ice cream and milk
Two tablespoons of Cornelian cherry syrup, two scoops of vanilla ice cream, and a glass of cold milk whipped together make a creamy shake. If you like, add a handful of ice cubes and blend everything briefly.
Those who know an old cottage garden might remember the shrub with the oblong red fruits from which grandmothers once made juice and jam. This syrup brings exactly that almost forgotten taste back into the glass. Today, the Cornelian cherry is found almost exclusively in such specialties, which makes the syrup something rare.
As a tart spritzer with plenty of bubbles, this same syrup is a summer drink for anyone who prefers it less sweet. Cold from the refrigerator, it is in its element. Wild and good.
