SINGLE BOTTLE STRAWBERRY CRUSHA 1lt
Delivery: £4.69
Collection: £4.19
SINGLE BOTTLE STRAWBERRY CRUSHA 1lt
Crusha strawberry flavour milkshake mix with sugar and sweetener.
A homogenous blend of strawberry sugar syrup, colour and flavour, manufactured to give a detectable taste of strawberry when tasted either undiluted or diluted with milk. The syrup is non-viscous, and it does not contain any visible suspended solids.
The product is GMO-free and does not originate from or contain ingredients from genetic modification.
Conforms to all relevant statutory requirements (UK & EU Regulations).
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Product Name: Crusha Strawberry Flavour Milkshake Mix
Legal Name: Crusha strawberry flavour milkshake mix with sugar and sweetener
Description: A homogeneous blend of strawberry sugar syrup, colour, and flavour, designed to deliver a detectable strawberry taste when mixed with milk.
Appearance: Red, clear liquid
Texture: Non-viscous liquid
Country of Origin: Manufactured and packed in the UK
Weight: 1 litre
Water, Sugar, Fruit and Vegetable Concentrates (Beetroot and Carrot), Acid (Citric Acid), Preservative (Potassium Sorbate), Flavouring, Acidity Regulator (Tri Sodium Citrate), Antioxidant (Ascorbic Acid), Sweetener (Sodium Saccharin).
✅ GMO-Free
✅ Suitable for Vegetarians & Coeliacs
⚠ Not Halal or Kosher
|
Typical Values |
Per 100g Syrup |
Per 25ml Syrup (in 175ml Semi-Skimmed Milk) |
|
Energy |
462 kJ / 109 kcal |
480 kJ / 113 kcal |
|
Fat |
0.6 g |
3.0 g |
|
- Saturates |
0 g |
1.9 g |
|
Carbohydrate |
26 g |
15.7 g |
|
- Sugars |
26 g |
15.4 g |
|
Protein |
0 g |
6.1 g |
|
Salt |
0.07 g |
0.21 g |
Ambient Storage: Maximum 12 months from production if stored in a cool, dry environment.
Chilled Storage: Once opened, store in the fridge (3-5°C) and use within 1 month.
Make a Thick Shake: Blend 3 tbsp. of Crusha with 2/3 of a glass of milk and 3 scoops of vanilla ice cream for a thick, creamy shake.
Make a Simple Shake: Mix 2 tbsp. of Crusha with 2/3 of a glass of semi-skimmed milk (or your preferred milk alternative) and stir.
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