This green juice is produced from the juice of pressed unripe grapes, that is then cold sterile filled into the bottle. Verjus was used for medicinal purposes around 400 BC, due to its calming effect on the stomach and intestine. It is still widely used in Persia as a high quality acid and condiment. More recently in Europe, this pleasant acid has experienced a welcome renaissance, thanks to its fruity taste, and spicy and mild acidity. Verjus is outstanding as an ingredient for salad marinades, and to marinate game, to deglaze rich sauces, as well as in the preparation of desserts, due to its fruity acidity. Verjus served chilled with sparkling water is an excellent thirst quencher.
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