Category: Giấm
Giấm trái cây nghiền của chúng tôi là sự kết hợp hoàn hảo giữa vị chua và ngọt, không thêm đường. Chúng rất ngon khi dùng trong nước sốt salad, rưới lên món tráng miệng, hoặc tạo nên hương vị tươi mới tức thì trong các loại cocktail và mocktail.
I've been drizzling the trio over vanilla ice cream for dessert and it's genuinely delicious—the tangy sweetness cuts through perfectly. The no-added-sugar part is a huge plus for me, and the texture gives cocktails a fresh, fruity kick without any syrupy residue.
The pear vinegar made my usual vinaigrette taste way more interesting, and since there's no added sugar, I don't feel guilty drizzling it over vanilla ice cream for a tangy twist. It's become a staple on my counter for both salads and quick cocktails.
The raspberry one hit different in a sparkling water with a lime wedge — that no-added-sugar tang really carries a drink without turning syrupy. Also tossed a spoonful into a balsamic-style dressing and it cut the oil perfectly.
