Monk fruit drops

Monk fruit (Luo Han Guo, botanically Siraitia grosvenorii) is a small fruit from the mountain regions of southern China. It has been grown there for centuries and owes its name to the Buddhist monks who once cultivated it. Its sweetness comes from mogrosides, the fruit's natural compounds. For Monkura, the fruit is infused with pure water and concentrated. That is all that happens.

Start with 2 drops, stir briefly and wait about 15 seconds, as the sweetness unfolds with a slight delay. Then add more to taste. One serving is approx. 6 drops. As a guide: coffee and tea 2 to 4 drops per cup, yogurt and quark 4 to 6 drops per 150 g serving, baking 15 to 20 drops per cake tin. The drops are heat-stable and well suited for baking.

Pleasantly sweet with a light, fruity caramel note. Unlike many alternatives, pure monk fruit has no bitter or metallic aftertaste. Stirred into coffee, tea or yogurt, it simply tastes like rounded sweetness without masking the flavour of your food.

A 50 ml bottle contains approx. 170 servings of 6 drops each. With one cup of coffee a day, it lasts several months. Refrigerate after opening.

Many monk fruit products are diluted with water or blended with other ingredients. Monkura consists of exactly one ingredient: concentrated monk fruit infusion. No water as the first ingredient, no erythritol, no stevia, no flavourings, no preservatives. You get the fruit as it is.

One serving (6 drops) has approx. 1 kcal. Since only a few drops are needed per use, the sweetness barely registers in calories. The full nutrition table per 100 ml is in the legal food information on this page.