The rise of raw syrup: a new gourmet trend

- Preservation of nutrients and enzymes

Unlike heated industrial syrups, raw syrups retain vitamins, enzymes and prebiotics, essential for healthy digestion and a balanced microbiota.

- Natural probiotics

Gentle fermentation generates beneficial probiotics, promoting healthy intestinal flora and a strengthened immune system.

- More subtle, complex taste

Raw syrup offers a less sweet, more nuanced flavor than traditional syrups - a healthier, more refined treat.

• Choose organic fruit to avoid pesticides, and weigh it to obtain a ratio of 1 part fruit: 1 or 1.1 parts sugar, depending on the water content.
• In a clean glass jar, alternate layers of fruit and sugar (like a lasagne), ending with a layer of sugar to prevent oxidation and mildew.
• Cover with a cloth rather than an airtight lid: the process needs to breathe; stir 1 or 2 times a day at the start of fermentation to help dissolve the sugar and impregnate the fruit.
• Depending on the season, fermentation takes 3 to 10 days (or more): in summer it's rapid (≈ 7 days), in winter it can last up to two weeks.
• When the sugar has dissolved, the fruit floats and bubbles appear, filter, bottle the syrup and store in the fridge for several weeks or even months.

Raw syrups can be used in a variety of ways:

• Diluted with sparkling water for a refreshing drink.
• In original cocktails or mocktails.
• On sorbets, pancakes or smoothies.
• As a base for marinades or sweet and sour sauces.

You can also recycle the fruit used during filtration: perfect for "zero waste" cakes, compotes or ice creams.