profile:
Deep garnet tones with purple nuances define the appearance, opening into luminous ruby hues once incorporated into recipes. Aromas unfold with pomegranate seeds, dark cherries, raspberries, and small red fruits layered with subtle citrus freshness. The palate is thick, fresh, and well balanced. As an Italian grenadine fruit puree for desserts and gelato, it performs with precision in gelato bases, sorbets, granitas, semifreddo, fruit-forward pastry fillings, and plated dessert sauces.

features:
Produced for professional kitchens, this Italian grenadine fruit puree for desserts and gelato offers fruit intensity, stable color, and a naturally dense texture suited for high-level pastry and frozen dessert work. Flavor clarity supports clean recipe execution without dilution or artificial sweetness.

specifications:
Designed for fine dining, patisserie, bakery, and frozen dessert operations, this Italian grenadine fruit puree for desserts and gelato adapts easily into gelato variegates, mousse inserts, pastry creams, dessert coulis, and layered entremets. The puree format ensures consistency and ease of portion control across large-scale and bespoke production.

relevance:
Red fruit profiles remain essential in modern dessert menus for both visual impact and balanced acidity. This Italian grenadine fruit puree for desserts and gelato supports classic and contemporary recipes such as grenadine gelato, red fruit semifreddo, and pomegranate-cherry dessert sauces, with one traditional beverage application reflecting its historic culinary crossover.

markets:
Ideal for chefs, pastry teams, bakeries, hotels, commissaries, chain restaurants, and concept cafés producing plated desserts, frozen dessert programs, seasonal features, and R&D-led menu development.

TOP Creamery delivers ingredient solutions built on craftsmanship, innovation, and operational reliability. Through Fabbri 1905, distributed by TOP Creamery, Italian fruit mastery becomes a practical asset for professional kitchens. Choose Fabbri 1905 Mixyfruit Grenadine Puree 1.3kg to develop menus defined by fruit intensity, visual depth, and creative precision.