Les Vergers Boiron purées were first launched in 1970. They are made in Valence, in the Drôme area, at the heart of one of France’s biggest orchards, where the fruits are picked when fully ripe and are individually selected according to rigorous taste criteria. Selection and blending techniques guarantee consistency of flavour from one harvest to the next and flash pasteurisation ensures that the taste and colour of the freshly picked fruits are preserved.
All purees and coulis are 100% natural colour and contain vitamins and nutrients naturally present in the fruits they are made from.
Les Vergers Boiron fruit purées can be used just like fruit straight out of a blender, without the hassle of washing and peeling. Their smooth texture mixes perfectly and never clogs up straws.
Mirabelle Daiquiri
Clemente VSOP Rhum shaken with Boiron Mirabelle Plum puree, fresh lime juice and syrup de antiles
Glass: 7 ounce Martini
Method: Shake all ingredients and strain with tea-strainer, serve straight up
Ingredients: 50ml Clement V.S.O.P Rhum, 30ml fresh lime juice, 25ml Boiron Mirabelle Plum puree, 15ml Clement spice sugar syrup
Garnish: Slice of Mirabelle plum on the glass rim, twist of lime
Brazilian Citrus Punch
Germana Blanco Cachaça shaken with a blend of fresh lime, Boiron Mandarin and Blood-Orange puree, served long over ice.
Glass: 14 ounce cooler
Method: Shake all ingredients and serve over ice
Ingredients: 50ml Germana Blanco, 40ml Boiron Manadrin puree, 30ml Boiron Blood –Orange puree, 25ml fresh lime juice. 15ml sugar syrup.
Garnish: Wedge of Mandarin, Lime and Blood Orange
Fig & Pear Swizzle
Flor de Caña 7 year-old rum served over crushed ice with Boiron Fig and Pear puree and a touch of fresh lemon
Glass: 12 ounce Rocks
Method: Add all ingredints in the glass and fill with 2/3 crushed ice, stir vigorously with bar spoon or a swizzle stick until all ingredients are properly blended, top with dry crushed ice.
Ingredeints: 50x ml Flor de Cana 7yr, 35ml Boiron Fig puree, 20ml Boiron Pear puree, 20ml fresh lemon juice, 15x ml sugar syrup.
Garnish: 3x slices of pear, ¼ of fig, 2x short straws
Apple & Rhubarb Presse
Laird’s Apple Jack and Boiron Rhubarb puree served in a refreshing blend with Mint and charged with soda.
Glass: 14 ounce Cooler
Method: Shake all ingredients gently and pour the entire contents, including ice in to the glass, top with soda and a head of dry crushed ice on top
Ingredients: 50ml Laird’s Apple Jack, 40ml Boiron Rhubarb puree, 4x Mint leafs, 20ml fresh lemon juice, 15ml sugar syrup, 50ml soda water.
Garnish: Slice of Rhubarb, sprig of Mint and two straws
