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Serves 4

  • 8 g Black Thai tea
  • 1 l GROHE Blue water
  • GROHE Red water
  • Optional: citrus and honey

Pour a small amount of kettle-hot water from the GROHE Red faucet onto the tea in the filter to grow its leaves. Put the enlarged tea leaves in a container with a closure, pour in cold-filtered water and keep in the fridge for 12–15 hours. Finally, pour the brew through the filter into a clean container. The tea tastes best when it is cold and served with ice cubes, citrus and honey. The brew itself can be stored in a refrigerator for up to five days.


  • 30 ml MeMento alcohol-free distilled blend
  • 20 ml birch water
  • 15 ml chamomile and white grape syrup
  • 15 ml lemon juice
  • 20 ml GROHE Red water
  • Mallow flowers

Infuse the mallow flowers in kettle-hot water from GROHE Red. Once cooled, combine the ingredients in a cocktail shaker. Fill partway with ice, then cover and shake vigorously until the outside of shaker is frosty. Strain into a Collins glass filled with ice. Garnish with a vine leaf and ground pepper.


  • 25 ml raspberry purée
  • 25 ml violet syrup
  • 20 ml cane sugar syrup
  • 35 ml lime juice
  • 35 ml GROHE Blue sparkling water

Purée raspberries, violet syrup, cane sugar syrup, lime juice and quarter of a cup of cold water in a blender until smooth. Transfer to an airtight container, cover and chill until cold. Skim off any foam. Pour into a glass filled with ice and sparkling water from GROHE Blue, stir gently to combine and add a sprig of mint.