Bestsellers
Bekijk allesWinkelwagen
Je winkelwagen is leeg
Out of stock.
Flavours of your choice, not valid with discount codes.
Vragen? We helpen je graag!
Chat met ons of bel 038 303 2160
Snel bezorgd
Besteld voor 17:00, morgen in huis*
Achteraf betalen
met Klarna
Kies opties
Flavours of your choice, not valid with discount codes.
Vragen? We helpen je graag!
Chat met ons of bel 038 303 2160
Snel bezorgd
Besteld voor 17:00, morgen in huis*
Achteraf betalen
met Klarna
Flavours of your choice, not valid with discount codes.
Vragen? We helpen je graag!
Chat met ons of bel 038 303 2160
Snel bezorgd
Besteld voor 17:00, morgen in huis*
Achteraf betalen
met Klarna
Amidst all the chocolate and cookie frenzy, there's also a flavor for those who prefer something light and refreshing. This lemon flavor powder from Vit4ever Flavor Craft gives your quark, skyr, or shake the character of a lemon sorbet, that sharp edge from the ice cream cart on a warm day. One tablespoon is enough, and your usual tub of dairy suddenly feels like the perfect end to a summer dinner.
A sorbet is not ice cream, and you can taste that difference here. The flavor relies on a clear lemon aroma with a sweet finish, without the creamy, full tone of the ice cream and pastry flavors from the same range. Yet it's not purely tart: the powder delivers the freshness of lemon without the sharp acidity of fresh lemon juice. This has a practical advantage. While real lemon juice can curdle dairy, your quark remains smooth and firm with this powder. The light yellow hue comes from beta-carotene, a coloring agent also found in carrots. There are no pieces in this variant; everything revolves around that fresh aroma and the delicate sweetness surrounding it.
The simplest route: stir a level tablespoon into 150 to 250 grams of quark or skyr and taste. If you're aiming for lemon pie, mix the powder into strained yogurt or drained quark and sprinkle some crushed biscuits over it; together, this remarkably approximates the well-known lemon-flavored no-bake dessert. In the summer, you can make frozen yogurt by freezing the mixture in ice molds. Stirred into overnight oats, your breakfast gets a fresh start, and in a cold protein shake after exercise, the lemon flavor is more refreshing than yet another vanilla. You can even use it in pancake or cake batter for a hint reminiscent of lemon cake. Fresh fruit, such as blueberries or raspberries, completes the dish.
The lemon flavor comes from aroma rather than lemon juice. So your quark does not curdle and retains its firm structure, while the taste remains fresh.
The powder consists of almost eighty percent inulin, a fibre from the chicory root. This forms the carrier of the taste, instead of sugar.
According to the nutritional value table, a 5-gram serving contains 10 kcal and 0.32 grams of sugar. A refreshing dessert that barely moves the needle.
With 5 grams per serving, a 250-gram jar contains 50 portions. Enough to provide a refreshing change from creamy flavours for an entire season.
* Percentage van de referentie inname volgens Verordening (EU) Nr. 1169/2011.
** Reference intake unknown.
Response within one working day
Our customer service is open on weekdays from 09:00 to 17:00.
It's somewhere in between, but closer to sorbet: fresh and distinctly lemon, with a sweet aftertaste rather than a sour peak. Compare it to lemon ice cream, not pure lemon juice. The more powder you use, the more pronounced the freshness becomes.
Neither. The powder does not contain lemon juice or added acid, so your dairy won't curdle or become sharp. And because you don't add any liquid, the texture of quark or skyr remains as firm as you're used to. The xanthan gum in the mix even binds it slightly.
A level tablespoon of 5 grams per bowl of quark or shake is the starting point. This means you get 50 servings from a 250-gram tub; with daily use, that's over a month and a half. Prefer something more subtle? With half a tablespoon, you almost double that.
No, the lemon flavor comes from artificial flavoring and the light yellow color from beta-carotene. So there's no lemon juice, zest, or fruit powder in it. If you still want some real fruit, grate some fresh lemon zest over your dessert; it pairs well with the sorbet flavor of the powder.
It is an anti-caking agent that prevents the powder from clumping in the jar. It ensures that you can easily scoop a loose, crumbly tablespoon even after weeks. You will find the same substance in many kitchen products, from spice mixes to baking powder.
Both are fresh flavors in the range, but strawberry ice cream leans towards creamy ice cream and lemon sorbet towards a sharp, fresh sorbet. To put it simply: strawberry is softer and sweeter, lemon is fresher and lighter. If you like variety, they complement each other well.
