The red apple owes its color to anthocyanins. These same pigments, which give color to grapes and red wines, are the source of a plethora of aromas that sign the aromatic DNA of apples, including a floral tonality that binds the red apple to lychee and rosewater, as to gewürztraminer wines.
- Star anis
- Rose water
- Ice cider
Discover a lot of aromatic recipes available on the website: www.recettesaromatiques.com by Francois Chartier!