History teaches us that as early as the 17th century, many farmers from the Herve region had a copper boiler and a press which they used to make syrup, thus enhancing the value of the apples and pears from their orchards. That syrup was then sold at the same time as the other farm products.
The first signs of the industrialisation of syrup-making started to appear around 1880-1890, when steam-cooking was first tried out and hydraulic presses began to appear. These two major innovations allowed for larger quantities of fruit to be made into syrup, and this is how the first syrup-making firms were born.
In these 60 years the Vrai Sirop de Liège remains as one of the most valued foodstuffs on our tables and in our kitchens. It reigns on the family breakfast table, it is the perfect match for cheese of character, and it gives a special touch to everyone's recipes, from our home kitchen to the most renowned restaurants of the Kingdom of Belgium.
Faithful to its roots, the spread inside the nice blue cup is still born in the Pays d'Aubel.
- Category :
- Soft drinks, fruit squashes
- Touring languages :