We are launching a 99.9% pineapple purée, it´s crazy!

Sanz Cocktails ·

And the flavour of the new Purefruit by Sanz is… PINEAPPLE!🍍
With 99.9% PURE PINEAPPLE… totally crazy..!

You have been our inspiration in order to choose the flavour, thanks to your comments and requests. We were clear about the fact that we wanted you to choose the new flavour, and here it is! After almost a year of hard work, we have finally achieved it… pure pineapple 🍍🤤!

Texture, sweetness and acidity in an amazingly versatile flavour.
Ideal for tropical and tiki cocktails, to combine with mango or coconut. And if you want to go a step further, why not try mixing it with herbs and smoky flavours…? 🤯 Your senses are going to explode!

From Costa Rica we are bringing the Extra Sweet pineapple variety, one of the most prized in the world. Perfect for creating this purée without the need to add any kind of sugar and thus bring you an extraordinary purée.

Are you ready for the before and after of trying our pineapple purée? 😏…

📌What should you know about Purefruit by Sanz Cocktails:
✔️ Purées for cocktail making and gastronomy
✔️ Purée using fresh fruit and with the highest percentage of fruit without having to defrost / refrigerate
✔️ Up to 99.9% pure fruit
✔️ Lasts 5 weeks once open
✔️ 2-Year expiry date
✔️ Anti-drip lid
✔️ Gluten, lactose and colourant free

🔴🍍Obtain your purée via this link: https://amzn.to/3OrT6R4

Related Posts

What to consider when doing Flair at the bar
10 March 2021

What to consider when doing Flair at the bar

What to consider when doing Flair at the bar: Never train in front of the public while working at the bar. Don´t take the risk of doing moves that you have not properly trained in order to avoid accidents during work. Avoid thinking that because you do working flair you are going to take longer to prepare cocktails, furthermore, you […]

Spherification Technique for cocktail making and gastronomy
02 February 2024

Spherification Technique for cocktail making and gastronomy

Spherification is a culinary technique that is used to encapsulate a liquid or cream in a thin membrane with a gelatinous texture. The sphere can be used to contain wines, vinegars, creams, etc. and of course, fruit purées!. If the spheres are small, they are normally called caviar, fake caviar or pearls  Spherification is a reaction that is […]

BRIX SCALE IN COCKTAIL MAKING.
17 July 2019

BRIX SCALE IN COCKTAIL MAKING.

Some of you will wonder… why do they want to talk about Brix Degrees? What is their significance and what do they have to do with your syrups? Well, as we said, it is a cornerstone for the production of our syrups. Using this concept, we establish the sweetening power that we want our syrups […]