Abstract: A process for the production of syrup from an at least partially frozen fruit is described. The process involves the pressing of a frozen fruit in an environment with a temperature below freezing. Dissolved soluble solids from the juice extracted from the pressing are concentrated to generate a syrup. The syrup can be used in the food and beverage industry.

Abstract: A process for the production of syrup from an at least partially frozen fruit is described. The process involves the pressing of a frozen fruit in an environment with a temperature below freezing. Dissolved soluble solids from the juice extracted from the pressing are concentrated to generate a syrup. The syrup can be used in the food and beverage industry.

Abstract: A hockey practice apparatus comprises a thin mat member having a length and a width each substantially greater than its thickness, a generally centrally disposed longitudinal axis extending along its length, and including a bottom stratum presenting a slippage precluding bottom surface and a top stratum adjoined to the bottom stratum and presenting a low friction substantially planar top surface for receiving a hockey puck in free sliding relation thereon.