Mint syrup from hand-picked mountain mint
Alpe Pragas mountain mint syrup is a South Tyrolean herbal syrup made from refreshing peppermint, hand-picked on their own fields. No artificial mint green, just clear herbal aroma that can be diluted 1:7 with water, sparkling wine, or Prosecco for a summer drink.
Alpe Pragas mountain mint syrup is a concentrated herbal syrup from the Braies Valley in the Dolomites, made from peppermint grown at an altitude of 1250 meters. In the summer months of July and August, Stefan Gruber's team picks the mint by hand and processes it fresh. A mint syrup that tastes like a meadow, not like candy.
Cool, clear, wonderfully green
Upon opening, fresh peppermint wafts out, cool and clear, like a morning walk through a mountain meadow.
In water, the mint remains lively and tart-fresh, without any harshness. Mountain mint from higher-altitude fields produces more essential oil because the cool nights challenge the plant, and you can taste that: spicy, green, and invigorating.
It provides a cooling finish, as if you had crushed fresh leaves between your fingers. A splash is all it takes to turn still water into a refreshment.
Peppermint in mountain air grows more slowly than in the lowlands, and that is exactly what makes it more aromatic. The cool nights at 1250 meters force the plant to form more essential oil, which you smell later in your glass.
In a Mojito, in tea, over strawberries
Diluted at a 1:7 ratio with ice-cold mineral water, the mint syrup becomes a clear lemonade; in black tea or over ice cubes, it becomes a morning pick-me-up.
It feels just as at home at the bar as it does with a teapot. It plays its part in Mojitos and Hugos, a splash in fruit salad, a spoonful in homemade iced tea. The mint also brings a surprisingly subtle freshness to dark chocolate or fresh strawberries.
For a fruitier alternative, we recommend the elderflower syrup; you can find all varieties in the Alpe Pragas syrups collection. Once opened, the bottle will keep in the refrigerator for several weeks.
A small splash also adds a surprisingly fresh note to lamb dishes or over a couscous salad, just as loved in Oriental cuisine, for example with grilled vegetables or a yogurt dip.
Hand-picked at 1250 meters
In 1997, Stefan Gruber founded his fruit manufactory in the Braies Valley, right in the heart of the Dolomites, and grows mint and fruits on his own fields. Instead of taking over his parents' dairy farm, he turned his love for fruit into a profession.
The herb content remains high at 50%, which is why the mint aroma carries so well. Whatever the meadow provides in the height of summer is gently bottled, without artificial additives, but with the full scent of fresh leaves.
The short harvest time in July and August makes it a small rarity, as what is picked during these weeks is only enough for a limited quantity. The syrup is vegan and gluten-free. You can find more from South Tyrol in the Alpe Pragas assortment.
Homemade black tea iced tea
A strong black tea is cooled and sweetened with two tablespoons of mountain mint syrup per glass. Add plenty of ice, a slice of lemon, and a few fresh mint leaves, and your homemade iced tea is ready.
A few drops over fresh strawberries or a bowl of melon provide summery freshness. Those who mix their own cocktails will have a mint base on hand that saves the hassle of making simple syrup, and so it will accompany you through all seasons.
In winter, the same syrup warms a peppermint tea from the inside out. Served cool, it is a summer refresher; served hot, a little comfort on gray days. Green, cool, good.
