In Lower Austria it is called Dirndl, in Serbia drenjina: the cornelian cherry. Botanically, it is not a cherry at all, but a member of the dogwood family. The shrub is one of the first to bloom bright yellow in the year – the elongated, deep-red fruits do not ripen until late summer.
What does the cornelian cherry taste like?
Tart, fruity, with a sharp note – somewhere between a sour cherry and a cranberry. Many find it too intense when raw, which is why it has been processed into juice, jam, or liqueur for generations.
Why you hardly ever find them in supermarkets
Cornelian cherries grow on shrubs, ripen unevenly, and must be harvested by hand. This is unattractive for industrial agriculture. In the mountain regions of Serbia, however, the fruit has always been part of the local cuisine – and that is exactly where our juice comes from.
Cornelian cherry and apple
Because the cornelian cherry is very tart on its own, we combine it with apple. The result: a direct juice with depth, no added sugar, that tastes of wild fruit and not of lemonade.
Apple & Cornelian Cherry 750 ml →
Cornelian Cherry & Apple 200 ml →