{"product_id":"alpe-pragas-heidelbeer-fruchtsirup","title":"Blueberry Fruit Syrup","description":"\u003ch2 id=\"speakable-headline\"\u003eBlueberry syrup from wild forest blueberries\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003eAlpe Pragas blueberry fruit syrup is a South Tyrolean fruit syrup made from sweet, midnight-blue wild-harvested blueberries, reduced with a 50% fruit content. No pale sugar water, but a deep, dark berry aroma that can be diluted 1:7 with water, sparkling wine, or prosecco.\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBlueberry syrup from Alpe Pragas\u003c\/strong\u003e is a densely reduced fruit syrup from South Tyrol, made from wild-harvested forest blueberries. In each 500 ml bottle, Stefan Gruber packs 50% fruit, along with only sugar and a splash of lemon. The small wild berries are darker and spicier than cultivated blueberries, and that is exactly what you taste.\u003c\/p\u003e\n\u003ch3\u003eMidnight-blue, sweet, woody and spicy\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the syrup glistens a deep midnight blue and smells of ripe blueberries, sweet and slightly woody.\u003c\/p\u003e\n\u003cp\u003eDiluted with water, it becomes a full, dark berry aroma with a fine spiciness—round, deep, and long-lasting. The wild blueberry has more character than its big sister from the plantation; it is more tart, concentrated, and honest.\u003c\/p\u003e\n\u003cp\u003eWhat remains is a woody spiciness that is reminiscent of a summer day in the bushes. A spoonful turns the glass a deep violet and leaves you wanting more.\u003c\/p\u003e\n\u003cp\u003eWild forest blueberries are smaller, darker, and more intense than the large cultivated blueberries from the plantation; their pulp is dyed blue through and through. They are laboriously gathered by hand, berry by berry, which makes them something special.\u003c\/p\u003e\n\u003ch3\u003eFrom berry aperitif to game sauce\u003c\/h3\u003e\n\u003cp\u003eIn a 1:7 ratio with ice-cold mineral water, the blueberry syrup becomes a dark lemonade; with sparkling wine, it becomes a berry aperitif.\u003c\/p\u003e\n\u003cp\u003eBut it can also be savory. It works just as well in yogurt and over vanilla ice cream, in rice pudding or semolina porridge, and a dash in a game sauce adds fruity depth to venison or stag. The dark berry also looks great over pancakes or Kaiserschmarrn.\u003c\/p\u003e\n\u003cp\u003eFor the light variety alongside it, the \u003ca href=\"\/en\/products\/alpe-pragas-marille-fruchtsirup\"\u003eapricot syrup\u003c\/a\u003e is a perfect match; all varieties can be found under \u003ca href=\"\/en\/collections\/alpe-pragas-sirup\"\u003eAlpe Pragas syrups\u003c\/a\u003e. Once opened, the bottle will keep in the refrigerator for several weeks.\u003c\/p\u003e\n\u003cp\u003eExactly this effort is packed into the glass: a concentrated forest aroma that you won't find in any cultivated berry. A dash in red cabbage or with roasted duck breast shows that the blueberry is also at home in savory dishes.\u003c\/p\u003e\n\u003ch3\u003eWild harvesting and Dolomite craftsmanship\u003c\/h3\u003e\n\u003cp\u003eIn 1997, Stefan Gruber founded his fruit manufactory in the Prags Valley, at an altitude of about 1250 meters in the Dolomites. The experimentation of a farm successor who preferred fruit to livestock became one of the first companies in Italy to feature such a high fruit content.\u003c\/p\u003e\n\u003cp\u003eThe 50% fruit content makes the syrup dark and productive; a spoonful goes further than you might think. Gruber focuses on the small wild berry instead of cheap bulk production, and you can taste that in the concentrated berry core.\u003c\/p\u003e\n\u003cp\u003eThe wild blueberries are gathered and gently reduced, with no artificial flavors, vegan and gluten-free. For those who also like berries for breakfast, the \u003ca href=\"\/en\/collections\/alpe-pragas-fruchtaufstriche\"\u003eblueberry fruit spread\u003c\/a\u003e is the perfect addition.\u003c\/p\u003e\n\u003cp\u003eBehind the syrup is a small South Tyrolean manufactory that has its hands full with the wild harvest in the summer. You can taste this handiwork—an aroma that industrial mass-produced goods never achieve and that is worth every spoonful.\u003c\/p\u003e\n\u003ch3\u003eSparkling wine, berries, and mint for the punch\u003c\/h3\u003e\n\u003cp\u003eFor a summer punch, add four tablespoons of blueberry syrup to a bottle of well-chilled sparkling wine, along with a handful of fresh berries and a few mint leaves.\u003c\/p\u003e\n\u003cp\u003eStirred over pancakes, porridge, or into a smoothie, the dark berry starts the day off right, and in winter, a spoonful turns rice pudding a deep blue. A dollop also looks good next to a strong mountain cheese—sweet-tart to contrast the saltiness, similar to how lingonberries are served elsewhere.\u003c\/p\u003e\n\u003cp\u003eOver Greek yogurt with granola, the same syrup makes for a quick breakfast. Served well chilled, the blueberry is at its most vibrant. Dark and good.\u003c\/p\u003e","brand":"Alpe Pragas","offers":[{"title":"500 ml","offer_id":53073588060494,"sku":"026ALP007","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-heidelbeer-sirup-500ml.jpg?v=1751007241","url":"https:\/\/norgutes.com\/en\/products\/alpe-pragas-heidelbeer-fruchtsirup","provider":"nur Gutes","version":"1.0","type":"link"}