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Zotz Watermelon Fizz Power Candy
Description
It’s always a good day for Zotz! This watermelon candy starts off sweet, but dissolves into a fizzy, sour treat!
Quick Comparison
| Settings | Zotz Watermelon Fizz Power Candy remove | Chilli Infused White Balsamic Condiment remove | Raspberry Flavoured White Balsamic Condiment remove | Defrutum Balsamic Vinegar DOP "Affinato" - 12 years remove | Garlic Infused White Balsamic Condiment remove | White Balsamic Glaze remove |
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| Price | 3.60€ | 9.52€ | 9.94€ | 61.25€ | 11.19€ | 5.63€ |
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| Content | It's always a good day for Zotz! This watermelon candy starts off sweet, but dissolves into a fizzy, sour treat!
| Chilli infused white balsamic condiment adds delicate sweetness, acidity, fragrance and warming notes of chilli – all from just one bottle! The infused vinegar is made with Defrutum’s white balsamic condiment and dried pepperoncino chilli peppers. Use the chilli infused vinegar in salad dressings, or in sauces for chicken and white fish. Also try it over freshly cooked prawns with a drizzle of olive oil, or to liven up green vegetables like spinach, asparagus or green beans. 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, chilli pepper. Contains sulphites. | Raspberry flavoured white balsamic condiment is an instant finishing note for salads – savoury or fruity – or even for chicken and prawns. Use the raspberry flavoured vinegar to add the tart fruitiness of raspberries and the delicately sweet acidity of white balsamic vinegar to your dishes. Try it with fresh, creamy cheeses like ricotta or mascarpone, with duck salads, or even experiment using it in cocktails. 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, raspberry flavour. Contains sulphites. | Defrutum “Affinato” 12-years aged balsamic vinegar PDO will elevate your dishes from ordinary to extraordinary with just one drop. It’s a luxurious finishing touch to canapes, or an indulgent dressing for fresh strawberries. Smooth, rounded and well-balanced, this balsamic is delightful with sweet and savoury dishes alike. The PDO designation of “Affinato” vinegar shows that it is made according to the strictest traditional Modenese method of balsamic vinegar making. Unlike balsamics with IGP status, no wine vinegar is added while the vinegar matures – it is made purely from aged grape must. The must is obtained from Lambrusco and Trebbiano grapes that are picked by hand, and are softly pressed to extract the juice, or ‘must’. The grape must is slowly cooked until caramelised. The cooking process starts within 24 hours of the grapes being pressed. Any longer, and the must would start to ferment and produce alcohol. Once caramelised, the must is transferred to wooden barrels for aging. The balsamic vinegar is aged for at least 12 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. The barrels are left open to allow evaporation, which is the natural way to concentrate the grape must and intensify the flavours. The “Affinato” traditional balsamic vinegar includes recipe ideas and serving suggestions. 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. Pouring spout with cork stopper included. Ingredients: cooked grape must. Contains sulphites. | Garlic infused white balsamic condiment will make boring vegetables a thing of the past. Drizzle over spinach, cabbage, asparagus or green beans for a light and vibrant flavour with a garlic kick. The infused vinegar is made with Defrutum’s white balsamic condiment with slices of garlic. Use the garlic infused vinegar in creamy sauces for pasta or chicken, or drizzle straight over a 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, garlic. Contains sulphites. | White balsamic glaze will become the first thing you reach for when you want to dress a salad, glaze prawns or even liven up a plain cheesecake. It’s made from concentrated, uncaramelised grape must blended with an aged white balsamic condiment. This is reduced even further to form a thick, sweet glaze with an almost lemony sharpness. Try the white balsamic glaze on a classic caprese salad, with chicken or even steaks. It’s not as rich as it’s dark balsamic counterpart, so you can experiment with more delicate fish and seafood dishes. 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: concentrated grape must, white balsamic condiment (white wine vinegar, concentrated grape must), modified starch. Contains sulphites. |
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