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Zotz Blue Raspberry Fizz Power Candy
Description
It’s always a good day for Zotz! This blue raspberry candy starts off sweet, but dissolves into a fizzy, sour treat!
Quick Comparison
| Settings | Zotz Blue Raspberry Fizz Power Candy remove | Defrutum White Balsamic Condiment remove | Pomegranate Flavoured White Balsamic Condiment remove | Defrutum Cooked Grape Must remove | Sant'Eustachio Ground Coffee remove | Defrutum Balsamic Vinegar IGP 16 Yr Aged remove |
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| Price | 3.60€ | 7.44€ | 9.94€ | 10.63€ | 8.69€ | 36.88€ |
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| Content | It's always a good day for Zotz! This blue raspberry candy starts off sweet, but dissolves into a fizzy, sour treat!
| Defrutum white balsamic condiment is a light, fresh alternative to more familiar dark balsamic vinegar. The pale golden vinegar adds sweetness and acidity, whilst retaining the colour of the final dish. White balsamic condiment is made from Trebbiano grapes grown in Modena, Italy. The way it is cooked prevents caramelisation, so the colour stays light and the flavours remain dryer and more delicate. Use white balsamic condiment in salads, soups and sauces. White balsamic is a great choice with white fish and seafood, for a subtle acidity that won’t overpower the dish. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, white grape must. Contains sulphites. | Pomegranate flavoured white balsamic condiment is light, refreshing, and wonderfully versatile. And with its ruby-red hue, it will make any dish look stunning, too! The pomegranate flavoured vinegar is made with Defrutum’s white balsamic condiment and pomegranate flavour. Drizzle the pomegranate flavoured vinegar over couscous or bulgur wheat salads, or even reduce with a little white wine to make a sauce for chicken or prawns. It’s also a great addition to sweet-and-sour sauces, or even tossed through a fruit salad. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, pomegranate flavour. Contains sulphites. | Defrutum cooked grape must is like no condiment you’ve ever tried before! It’s rich, sweet and fragrant, with distinctive grape flavours and even honey-like notes. Cooked grape must is the reduced juice of dried grapes, and is normally used to make balsamic vinegar. However, this syrupy reduction is a versatile condiment in its own right. It goes particularly well with roasted poultry and vegetables, and is even a fantastic addition to a cheeseboard. You can also use Defrutum cooked grape must in drinks. Try as an alternative to sugar in fruit or herbal teas, as an ingredient in cocktails, or even with soda water and plenty of ice for a refreshing drink. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and aging methods have been passed down through four generations of balsamic vinegar makers. Ingredients: acetified cooked grape must. Contains sulphites. | Use the Sant’Eustachio coffee blend ground for filters to make every coffee extra special. This secret blend of 100% Arabica, wood roasted coffee beans is particularly desirable for making the perfect Italian espresso or cappuccino. The medium-large size of the coffee grounds is ideal for coffee filters, percolators or cafetières. Sant’Eustachio il Caffè is a roaster and coffee shop in the heart of Rome, and they’ve been serving their expertly blended coffee since 1938. Sant’Eustachio il Caffè specially select the highest quality fair trade coffee beans from cooperatives across South America. The different varieties of raw coffee beans are roasted separately on Sant’Eustachio’s premises in a wood roaster that’s been in use there since 1948 – and if you get a chance to visit, you can see it in use at the back of the shop. The roasted coffees are ‘cupped’ (sampled) to test their characteristics and aromas. Only when each variety has been tested are the beans blended, using ratios that have been carefully worked out over years of study to create ‘The Blend’. The finished coffee is sweet and aromatic, with a well-rounded roasted flavour that’s been appreciated by coffee-lovers all over the world for nearly 70 years. | Defrutum 16-year aged balsamic vinegar IGP is a luxurious balsamic vinegar for special occasions. The long ageing process mellows out the flavours and gives this vinegar notes of caramel and vanilla. Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity. This 16-year aged balsamic vinegar is thick, rich and sweet. It’s spectacular with ripe strawberries or even over vanilla ice cream. The syrupy vinegar is also great for dotting starter plates, or for adding an intense hit of sweet acidity to a fig and goats’ cheese salad. You can even enjoy balsamic vinegar of this age as a digestif. A teaspoon of aged balsamic vinegar after a heavy meal is said to settle the stomach, plus it’s sweet enough to feel like dessert! Defrutum 16-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood. In fact, this balsamic vinegar is aged for 16 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: cooked grape must, wine vinegar. Contains sulphites |
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