Voelkel Organic Syrup

Wine for breakfast? Even wine lovers start their day with a cup of coffee rather than with a glass of Merlot. This was very different in ancient Rome. Wine was considered a staple food and was by far the most important drink besides water. And it was quite common to drink a cup of wine already for the ”ientaculum“ (breakfast). For the remaining meals also red or white wine was served. The average wine consumption of a Roman 2,000 years ago is estimated at almost 1 liter per day. Of course it was more on festive days. How did the Romans build the greatest empire of antiquity despite this high consumption? It could be because they drank their wine diluted most of the time. The mixing ratio varied depending on the time of day. For breakfast more water was added than in the evening, because the citizens of Rome also had to pursue their professions. However, citizens from higher social classes tried to finish their work until the early afternoon. When visiting the bathhouse then, already wine with much less water was drunk. The early end of the work day was only possible because legions of slaves did most of the work. However, slaves also got their daily ration of wine. No matter if slave or senator, those who drank their wine pure were considered uncultivated drunkards. Even at drinking sessions the wine was diluted.

The ”comissatio“ (drinking sessions), for which the Romans are notorious until today, were mainly men's business. Women were strictly forbidden to drink wine. Allegedly, the custom of kissing relatives on the mouth was also used to unobtrusively check if daughters and nieces had drunk alcohol or not. The prohibition of wine, however, only applied to ”respectable women“. Dancers who entertained the crowd at large festivals were exempt. And in late antiquity the prohibition was not implemented as consistently as at the beginning of the Roman Empire. Before wines were accepted that had a low alcohol content, Roman women drank sweet grape juice called defrutum.

For defrutum, unfermented grape must was boiled down to syrup. In order to increase the sugar content, it was boiled down to about one-third of its original volume in lead kettles. Grape syrup was always available in most villas of the Roman upper class. And that's probably why it is partly responsible for the downfall of Rome. Some medical historians believe that many rich Romans were contracted a lead poisoning by the syrup. In fact, the use of lead for dishes, cooking utensils and water pipes has been a major health risk in ancient times.

Lead pots have long been banished from the kitchen. Fortunately, syrup is still present. The word syrup comes from the Arabic ”šarāb“ and translates into sugar juice. It is obtained primarily by cooking sugary liquids. For fruit syrup, fruits are boiled with a little water and are being juiced. Subsequently, the remaining liquid is sieved, mixed with sugar, boiled again and bottled when still hot. In the Middle Ages, syrup was prescribed by doctors for more vitality or in case of indigestion. Up until today, many medicines are mixed with syrup. Syrup is mainly used in the kitchen, though, for example when coloring sauces or baked goods. And of course to sweeten drinks and desserts.

Voelkel Organic Fruit Syrup is made exclusively from pure fruit juice or fruit pulp and sugar. Enjoy the Voelkel Organic Raspberry Syrup diluted with natural mineral water as a refreshing drink or in sweet cocktails. If you like the strong aroma of black currants, you will love the Voelkel Organic Cassis Syrup. A share of 35% blackcurrant juice provides for an intense taste experience. The Voelkel Organic Elderflower Syrup with a share of 17% elderflower extract guarantees a refreshing and extraordinary taste experience. Mix the Voelkel Organic Lime Syrup in a ratio of 1:7 with cold mineral water for an aromatic refreshment on hot summer days. Whether for desserts or your new favorite drink, the Voelkel Organic Grenadine Syrup brings color in your life. Responsible for its full aroma are 35% pomegranate juice. Fresh rhubarb juice forms the basis for the Voelkel Organic Rhubarb Syrup. Try the Voelkel Organic Syrups as a base for cocktails, as a refinement for sweet dishes and fruit sauces or as a sauce for ice cream, desserts, curd and yoghurt.