Caipirinha cocktail mix: cane sugar, mango (mango, sugar, citric acid, E220 (sulfite)), pineapple (sugar, pineapple, citric acid), coconut, lime natural flavor, flavor (exotic fruits), citric acid, natural colouring agent chlorophylle.
Green maté : green mate from Brazil.
Bolo de Fuba cake mix: organic corn flour, unrefined cane sugar, wheat flour (gluten), coconut, sodium bicarbonate, dissodium diphosphate, colouring agent: E104, E133, coconut natural flavour. Can have an adverse effect on attention and activity in children.
Caipirinha cocktail mix: leave the mix to macerate for 48 hours in 70 cL of cachaça or white rum. Shake then filter. Serve plain with 1/4 lime or for a long drink, add sparklibng water and crushed ice.
Green maté: brew one teaspoonful per cup (20 cl) 3 to 4 minutes in very hot water.
Bolo de Fuba cake mix: 3 eggs, 10cl milk, 20cl oil. Preheat oven to 180°C (350°F). Pour the mix into a large bowl. Add the egg yolks, the milk and the oil little by little stiring well. Beat the egg whites until they are stiff. Add them to the mixture and stir delicately. Pour the batter in a buttered mould. Bake for about 40 minutes.
Store in a cool place.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.