VIMTO Cordial was first introduced to the Middle East in 1928 by the Aujan family. Vimto has been synonymous with Ramadan for nearly a century and has become a family tradition and legacy routed in the Khaleeji heritage for nearly a century. Vimto Cordial is Ramadan’s unique and irreplaceable drink of choice on the Iftar table which is prepared and consumed by families across all generations.

VIMTO Cordial success story and utmost consumer trust led to the demand of extending into a RTD (Ready To Drink) range, under both the Stills and Sparkling categories as well as Vimto Slush, all made from VIMTO Cordial original recipe and catering to all year round occasions and needs.

VIMTO portfolio is rich with different categories in the Middle East, founded on VIMTO Cordial, Vimto Ready To Drink (RTD) range under both its VIMTO Stills (Abtal) and VIMTO Sparkling (Fizzy) categoriesas well as Vimto Slush.

Story

In 1908, Mr. John Noel Nichols has first invented the drink through adding certain amounts of fruits mainly berries, herbs and spices resulting in VIMTO’s distinctive and refreshing flavour. Mr. Nichols started producing and selling the new product in the city of Manchester in the United Kingdom, and then spread the product with the expansion of trade and sailors from China to India, Middle East and North Africa (MENA).

The Aujan family started bringing VIMTO to the Gulf region in 1928 for the first time and the product entered the markets of Bahrain, Kuwait, Kingdom of Saudi Arabia, Iraq, United Arab Emirates and Oman.

One generation after another the Aujan and Nichols families continued developing the delicious and refreshing drink to the markets of the Gulf, until 1978 where VIMTO started to be produced in Dammam (KSA)in Aujan’s factory which was one of the first beverage production plants in the region.

And one consumer generation over another VIMTO Cordial became synonymous with Ramadan, a thirst quenching iftar ritual associated with providing a rewarding boost soothing the body after a day of fastingwhich has become the unique and irreplaceable drink of choice on the iftar table, and it is prepared and consumed by families across all generations.

VIMTO Cordial success story and utmost consumer trust led to the demand of extending into a RTD (Ready ToDrink) range, together with the strong partnership of Aujan and Nichols which succeeded in creating numerous varieties of Vimto Stills and Sparkling ready to drink rangeas well as Vimto Slush, all made from VIMTO Cordial original recipe and catering to all year round occasions and needs.

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Vimto Cordial Remarkable Facts

  • MENA is the biggest VIMTO Cordial market.
  • GCC markets such as KSA, Kuwait, UAE and Oman, in addition to Iraq are the biggest Vimto Markets in the world.
  • More than 25 million VIMTO Cordial bottles were sold in 2018.

Vimto Cake

Servings: 10 portions

Ingredients:

For Vimto Cake:

  • 3 cups flour
  • 230 g unsalted butter
  • 1 cup Vimto Cordial
  • 1 cup sugar
  • 4 eggs
  • 1 tsp salt
  • 2 ½ tsp baking powder
  • 1 cup milk
  • 1 tsp vanilla

For Vimto Cream:

  • 3 cups powdered sugar
  • 230 g unsalted butter
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1-2 tbsp heavy cream
  • 4-6 tbsp Vimto Cordial

For Garnishing:

  • 1 cup mixed berries
Preparation:

For Vimto Cake:

  • Preheat the oven to 180° C
  • Rub the sides of 2 medium pans with butter and dust with some flour
  • Place butter, Vimto Cordial and sugar in a bowl and beat with a mixer until light and fluffy
  • Continue to beat on medium speed, adding eggs one at a time until each is incorporated
  • Whisk together the salt, flour, and baking powder in a separate bowl
  • Mix the milk and vanilla and set aside
  • Slowly add the flour mix to the butter mixture, then add the milk mix. Mix until properly combined
  • Pour the mix equally into both pans and bake for 25 to 30 minutes, or until properly baked
  • Let the cake fully cool before adding the cream

For Vimto Cream:

  • Whisk butter and sugar in a bowl until mixed well
  • Add the remaining ingredients and whisk
  • Cover and keep in a refrigerator until ready to use
  • Spread the cream over the first cake layer and top with the second cake
  •  Add cream and spread on top of the second cake
  • Decorate with mixed berries

 

Vimto Cupcakes

Servings: 12 portions

Ingredients:

For Vimto Cupcakes:

  • 2 ½ cups flour
  • 1 cup sugar
  • 1 cup unsalted butter
  • ½ cup milk
  • 3 eggs
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla
  • 4-6 tbs Vimto Cordial

For VimtoFrosting:

  • 3 cups powdered sugar
  • 200g unsalted butter
  • ¼ tsp salt
  • 2 tsp vanilla
  • 2 tbsp whipping cream
  • 4 tbsp Vimto Cordial
Preparation:

For Vimto Cupcakes:

  • Preheat the oven to 180°C and prepare a cupcake pan with liners
  • Add baking powder and salt to the sieved flour and mix well
  • Beat butter with the sugar in a mixing bowl until light and creamy
  • Add eggs one at a time, beating well after each one. Then add the vanilla and mix well
  • Add flour to the butter mixture 2 tablespoons at a time, alternating with the milk
  • Add Vimto Cordial to the batter and mix well
  • Put some batter into the cupcake liners
  • Bake in a preheated oven for 15-20 minutes or until properly baked
  • Remove the cupcakes from the oven and allow them to cool

For Vimto Frosting:

  • Mix sugar and butter on low speed until well blended
  • Add salt, vanilla, cream, Vimto Cordial and beat on medium speed for 1 minute, add more cream if needed
  • Chill for 30 minutes
  • Fill a piping bag with Vimto frosting and decorate each cupcake

 

Vimto Muhalabiya

Servings:4 portions

Ingredients:
  • 4 cups milk
  • 3 tbsp Vimto Cordial
  • 4 tbsp corn starch
  • 2 tbsp rose water
  • Crushed pistachio for garnishing
Preparation:
  • Pour milk into a cooking pot with Vimto Cordial and mix well
  • Add corn starch and stir until mixture boils
  • Add rose water and stir well
  • Pour the mixture into serving bowls and refrigerate for at least 4 hours
  • Garnish with crushed pistachio and serve cold

Vimto Popsicles

Servings:4 portions

Ingredients:
  • 2 cups yogurt
  • 1 cup fresh raspberries with crushed ice or frozen raspberries
  • 4 tbs Vimto Cordial
  • 1 tsp vanilla
Preparation:
  • Slightly crush the raspberries in a mixer.
  • Add to a bowl with the yogurt, Vimto Cordial and vanilla.
  • Mix well then pour into popsicle molds.
  • Freeze for 4-6 hours.

Vimto Smoothie

Servings:4 portions

Ingredients:
  • 1 cup fresh strawberries with crushed ice or frozen strawberries
  • 1 cup fresh raspberries with crushed ice or frozen raspberries
  • 3 tbsp of yogurt
  • 1 cup freshly cut pineapple with crushed ice or frozen pineapples
  • 1 ¼ cup Vimto Cordial
  • Fresh pineapple and raspberry for garnishing
Preparation:
  • Mix in a blender strawberries, raspberries and 1 tbsp of yogurt until smooth, mix as needed
  • Pour into glasses
  • Blend the pineapple chunks, remaining yogurt and Vimto Cordial
  • Pour into glasses and garnish with a piece of pineapple and raspberry.

Vimto Biscuits

Servings: 12-14 portions
For Dough:

  • 2 cups of coarse semolina
  • 1 cup fine semolina
  • 2 tbsp sugar
  • 225g unsalted butter
  • 1 tsp powdered mahlab
  • 2 tbsp powdered milk
  • 2 tbsp warm water
  • 1 tsp yeast
  • 1 tbsp orange blossom
  • 1 tbsp rose water
  • Powdered sugar for garnishing

For Vimto filling:

  • 450g Kashta Cream
  • 2-3 tbsp Vimto Cordial
Preparation:

For Vimto Dough:

  • Pour the coarse semolina into a large bowl, add the fine semolina and sugar. Mix well to combine
  • Melt the butter in a small pot then pour it over the semolina mixture
  • Rub the dough thoroughly until it absorbs all the melted butter and is completely combined
  • Cover the bowl with a cloth and let it rest overnight.
  • After the dough has rested, add the mahlab and powdered milk.
  • Stir the yeast in warm water until completely dissolved
  • Add it to the dough and mix the dough well
  • Add rose water and orange blossom gradually, kneading the dough continuously until it’s homogeneous and non-sticky

For Vimto Filling:

  • Mix the cream with Vimto Cordial
  • To assemble the biscuit: Divide the dough into small balls and flatten each ball with your hands. Place 1 tsp of Vimto Cordial cream and fold the edges of the dough around it
  • Place the ball inside the biscuit mold. Press it gently until it takes the shape of the mold
  • Arrange the biscuit shape son a baking tray and bake in a preheated oven at 180°C for 15-20 minutes or until the base is golden
  • Leave to cool then sprinkle with powdered sugar and serve

 

Vimto Cheesecake

Servings: 8-10 portions

Ingredients:

For the crust:

  • 12-18 biscuits
  • 100 gunsalted butter

For Vimto Cheese Filling:

  • ½ cup yogurt
  • 300 g cream cheese
  • 500 ml whipping cream
  • 1 tsp vanilla
  • 6 tbsp Vimto Cordial
  • ¼ cup hot water
  • ¼ cup cold water

For Garnishing:

  • 2 Cups of mixed berries
Preparation:

For the crust:

  • Crush the biscuitsand mix with melted butter
  • Place crushed buscuits in a baking dish and chill in the refrigerator

For Vimto Cheese Filling:

  • Whisk plain yogurt, cream cheese, vanilla and Vimto cordial in a bowl
  • Whip the creamin another bowl until stiff then mix slowly on the Vimto cream cheese mixture
  • Pour the Vimto mixture over the crackers base then leave in the refrigerator for at least 4 hours
  • Garnish Vimto cheesecake with mixed berries and serve cold

 

Vimto Milkshake

Servings:4 portions

Ingredients:
  • 3 fresh bananas with crushed ice or frozen bananas
  • 3 cups of milk
  • 1 cup Vimto Cordial
Preparation:
  • Pour Vimto Cordial in the bottom of the serving cups
  • Place milk, sugar, bananas and ice in a blender
  • Blend ingredients until well incorporated
  • Pour mixture over Vimto Cordialin the cups
  • Stir Vimto Milkshake to mix after serving
  • Garnish as desired

Vimto Rice Pudding

Servings:8 portions

Ingredients:
  • 1 cup short grain rice
  • 2 Liters of milk
  • ¾ cup of Vimto Cordial
  • 1 tbsp.orange blossom
  • Crushed pistachio for garnishing
Preparation:
  • Rinse and strain the rice then soak it in water for half an hour
  • Boil the milk in a large pot at high temperature
  • Add rice to milk, and stir until rice is cooked
  • Add Vimto Cordial, then the orange blossom
  • Pour into serving cups and refrigerate for 2-4 hours
  • Garnish with pistachios and serve cold

Vimto Brownies

Servings:6-8 portions

Ingredients:
  • 150gdark chocolate
  • 40 g dark chocolate chunks
  • 2 eggs
  • 120g unsalted butter
  • 3 tbsp. Vimto Cordial
  • ½tsp. vanilla
  • ¾ cup flour
  • ½tsp. salt
Preparation:
  • Melt the dark chocolate and softened butter, and stir until well combined
  • Add vanilla to the eggs and beat with a whisk
  • Pour in the melted chocolate mixture while whisking continuously
  • Add Vimto Cordial and mix well
  • Sift the flour and add salt
  • Slowly add the flour mix and salt and continue whisking to blend well
  • Add the dark chocolate chunks and mix with a spoon
  • Pour the brownie mix into a tray lined with baking paper
  • Preheat the oven at 180°C
  • Bake Vimto Brownie for 30 min
  • Let it cool and serve

Vimto Kunafa

Servings: 4-6 Portions

Ingredients:

For Vimto Dough:

  • 500 g Kunafa dough
  • 1 cup melted butter
  • ½ cup of Vimto Cordial

For Vimto Cream Filling:

  • 3 tbsp. Vimto Cordial
  • 450 g kashtacream

For Garnishing:

  • Crushed pistachio
Preparation:

For Vimto Dough:

  • Heat the oven at 180˚C
  • Rub the Kunafa dough with melted butter and setaside
  • Line a baking tray with baking paper, and then bake the dough for 15 minutes or until golden
  • Once done, mix the Kunafa with Vimto Cordial
  • The spread the Kunafa on a round cookie mold

For Vimto Cream:

  • Mix Vimto Cordial with cream
  • Spread1-2 tbsp. of Vimto cream on top of the 1st Kunafa layer and then top the Vimto cream with the rest of the Kunafa
  • Garnish with pistachio