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Raspberry Maple Gel with Fleur de Sel
Raspberry Maple Gel with Fleur de Sel

Raspberry Maple Gel with Fleur de Sel
A smooth, naturally sweetened fruit gel with a touch of French sea salt, providing 28g of easily digestible carbohydrates per serving for rapid athletic fueling.
Raspberry Maple Gel with Fleur de Sel
Ingredients:
1
Servings
  • 150
    g
     raspberry
  • 120
    g
     maple syrup
  • 50
    g
     honey
  • 20
    ml
     lemon juice
  • 1
    g
     sea salt
  • 30
    ml
     water
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Raspberry Maple Gel with Fleur de Sel
Instructions:
  1. Place the raspberries and water in a small saucepan over medium heat.
  2. Simmer for 5 minutes until the raspberries completely break down into a soft puree.
  3. Press the raspberry mixture through a fine-mesh sieve or chinois into a clean bowl to remove all seeds, leaving a smooth coulis.
  4. Return the smooth raspberry coulis to the saucepan and stir in the maple syrup, honey, lemon juice, and fleur de sel.
  5. Warm gently over low heat for 3 to 4 minutes, stirring constantly to thoroughly combine the sugars and dissolve the salt.
  6. Remove from heat and allow the mixture to cool completely at room temperature.
  7. Divide the cooled gel into reusable soft flasks or squeeze pouches using a small funnel.
  8. Store in the refrigerator for up to 1 week, or freeze for longer storage. Carry on the bike in your jersey pocket for easy access during your ride.
Nutrition Per Serving 371 g Per 100g
Energy 546.4 kcal 147 kcal
Protein 2 g 0.5 g
Fibre 9.8 g 2.6 g
Salt 1 g 0.3 g
Sugar 120.1 g 32.4 g
Carbohydrates 140.8 g 38.0 g
Fat 1.1 g 0.3 g
Environmental Per Serving 371 g Per 100g
CO2 0.6 kg 0.2 kg
Water 206.1 l 55.6 l
  • 150
    g
     raspberry
  • 120
    g
     maple syrup
  • 50
    g
     honey
  • 20
    ml
     lemon juice
  • 1
    g
     sea salt
  • 30
    ml
     water
1
Servings
0

Place the raspberries and water in a small saucepan over medium heat.

Simmer for 5 minutes until the raspberries completely break down into a soft puree.

Press the raspberry mixture through a fine-mesh sieve or chinois into a clean bowl to remove all seeds, leaving a smooth coulis.

Return the smooth raspberry coulis to the saucepan and stir in the maple syrup, honey, lemon juice, and fleur de sel.

Warm gently over low heat for 3 to 4 minutes, stirring constantly to thoroughly combine the sugars and dissolve the salt.

Remove from heat and allow the mixture to cool completely at room temperature.

Divide the cooled gel into reusable soft flasks or squeeze pouches using a small funnel.

Store in the refrigerator for up to 1 week, or freeze for longer storage. Carry on the bike in your jersey pocket for easy access during your ride.

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