CITRUS “CUVEE” SYRUP

At Mitosaya, a lot of citrus fruits grow in the winter. After being harvested, they are brought into the dark garage, where their bright yellow color, like the sunlight, stands out.

Although citrus fruits are available anywhere, they are still special to us.

It is with this in mind that we named this syrup "cuvee," a term used in wineries.

The juice is squeezed out by a strong staff member, and the carefully peeled skin is then added back into the syrup to condense the aroma and flavor. The herbal aroma brings out the unique flavor of the syrup.

It's great with either carbonated water or hot water, but why not try making it into a jelly for an after-meal dessert? It's easy to make by adding about 1 part water to 3 parts gelatin.

To finish, add your favorite syrup, jam, fruit, etc. to create layers and you'll have a perfect glass dessert.

Ingredients: Citrus juice, peel (sweet summer, yuzu, orange, mandarin), granulated sugar, lavender, Anise hyssop, fennel

In mitosaya, many citrus fruits are harvested in winter. They are brought in after being harvested.

The bright yellow color of the sun shines in the dark garage.

You can get citrus anywhere, but these citrus are still very special to us. That's why we named the syrup ""Cuvee,"" a term used in wineries.

We asked our strong staff to squeeze the juice, and then carefully peeled the peels and added them again to create a syrup with a concentrated aroma and flavor. The aroma of the herbs enhances its character.

It is wonderful with soda water or hot water, but how about making it into jelly for an after-dinner dessert?

You can easily make it by adding about 1:3 water and the appropriate amount of gelatin.

Add a layer of your favorite syrup, jam, or fruit, and you have a great glass dessert.

Ingredients: Citrus juice, peel (sweet summer, yuzu, orange, tangerine), granulated sugar, lavender, anise hyssop, fennel.