Syrups

Think of these as a simple syrup, or, as I do, a not-so-simple syrup, a new ingredient to use anywhere you want to intensify flavor. Bright, sharp flavors make these syrups useful with any kind of food. And since they dissolve without leaving crystals, they're ideal in cold drinks-cocktails, sparkling water, iced tea. Combine different syrups and paint with pure exotic flavor!

Use them to glaze fruit or on ice cream, pancakes, hot breakfast cereal, in yogurt or smoothies or whipped cream, on cottage cheese or a cheese plate, drizzled over desserts or in marinades, stir-fries, vinaigrettes, as a finishing sauce on fish, as a meat glaze. Each flavor offers its own possibilities!

For the ginger syrup I long-simmer the young unsprouted roots and spice them to enhance their fragrance. For the citrus flavors I juice the fruit, scrape and candy the peels in a sugar syrup, then remove them and add the juice to the syrup. These two flavors, peel and juice, can be very different, especially in exotics. The result, though labor-intensive, includes all the essential oils from the peel as the citric acid in the juice cuts the sweetness of the syrup, effectively capturing the essence of the whole. No other product does this.

Note: The candying step of this process the reason I must use corn syrup. It keeps the long-cooked fruit and sugar from crystalizing.

Read a review at "The Nibble" TheNibble.com

Syrups: See it being made!

Robert Lambert Syrups

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Lisbon Lemon Syrup - New!

Don’t get me wrong–I still love Meyer lemons. Juicy, brilliant color, thin skins. They are abundantly available to me nearly year-round, blend well with other fruits, and I use them often to raise the acid levels in many of my preserves. For years they’ve been my sole lemon focus. They are comparatively low in acid for a lemon, however, and lately I’ve been craving the sharp zesty bite and true full flavor of the market standard, the Eureka.

The Lisbon is very similar to this, and when one of my growers offered me some fruit this year, I decided to try a new syrup. Most commercial lemons are picked so early they are juice-stingy and the rinds are bitter, but these were fully ripe, true lemon yellow and full of puckery juices. No blending here–just a pure, full, bright lemon punch! It’s already found its way into my tea, I imagine it a winner in my lemon pound cake, and look forward to a classic lemon drop cocktail!

5 oz.

$12.00
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Thai Ginger Syrup

Thai Ginger is galangal root, best identified as the inedible chunk of wood in the bottom of a bowl of hot and sour soup in a Thai restaurant. To make this syrup I long cook the root until it exudes a unique flavor of butterscotch, roses and spice. Use in hot or iced tea, coffee, in whipped cream, on fruit, ice cream, in a stir fry or dipping sauce, with Thai food. Especially good with blackberries and blueberries.

Ingredients: sugar, water, corn syrup, galangal root, vinegar, ginger
5 oz.

$12.00
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Meyer Lemon Syrup

The Meyer lemon was long ago cross-bred with orange, making it sweeter and more perfumed, with a zesty lemon punch. Use in hot or iced tea, sparkling water, yogurt, on fruit, sorbet, cottage or other cheeses, toast, pancakes, pound cake, in vinaigrettes, curries, rice pilaf, marinades, with seafood.

Ingredients: sugar, Meyer lemons, corn syrup, water
5 oz.

$12.00
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White Grapefruit Syrup

This old variety of white grapefruit stands in front of a Victorian house near downtown Napa, CA., yielding 100's of pounds of fruit every year. A sharp, well-balanced citrus flavor. Use in hot or iced tea, on fresh grapefruit, cottage or other cheeses, fruit or ice cream, toast, in yogurt or salad dressings, rice pilaf, drizzled over fish or steamed vegetables and rice.

Ingredients: sugar, white grapefruit, corn syrup, water
5 oz.

$12.00
Bergamot Syrup

Bergamot is a member of the sour orange family, the citrus in Earl Grey tea. Perfumed but with a zesty citrus tang, complex with overtones of coconut. Use in hot or iced tea, on cheese, fruit, ice cream, toast, pancakes, in yogurt or whipped cream, salad dressings, marinades, or as a meat glaze.

Ingredients: sugar, bergamots, water, corn syrup
5 oz.

$12.00
White Ginger Syrup

This white ginger is young ginger before it starts to sprout. I cook it over several days and enhance its deep flavor with fragrant spices. Use in hot or iced black, herb or green tea, sparkling water, whipped cream, on fruit, ice cream, lemon sorbet, toast, pancakes, drizzle over desserts. Use in stir-fry sauce, dipping sauce, as a glaze for chicken.

Ingredients: sugar, water, corn syrup, ginger root, spices

5 oz.

$12.00
Yuzu Syrup

Yuzu is a popular citrus in Japan, an earthy, richly perfumed fruit in a class of its own. Full of seeds and with little juice, its strength is in its heady peel. There is at present little supply and an enormous demand here, but I was able, by guaranteeing to purchase a grower’s entire crop and picking them myself--very sharp thorns!--to get a better price. Blended with a bit of Meyer lemon and white grapefruit juice. Use in cocktails, on fruit, in yogurt, tea, marinades.

Ingredients: cane sugar, yuzu, Meyer lemon juice, corn syrup, water, grapefruit juice.

5 oz.

$12.00
Kaffir Lime Syrup

This syrup is made from the rare, beautiful fruit of the citrus whose leaves are used in Thai food. They are intensely flavored and take a good deal of cooking to tame them, but the result is superb--a sharp, perfumed lime flavor. Use in cocktails, hot or iced tea, sparkling water, yogurt, on fruit, sorbet, cottage or other cheeses, in rice pilaf, marinades, with seafood. You may even use this to flavor Thai curries if you have no leaves!

Ingredients: sugar, kaffir limes, corn syrup, water
5 oz.

$12.00
Blood Orange Syrup

The red-juiced blood orange is chemically similar to strawberries & raspberries, giving this syrup a berry/citrus tang. Use in hot or iced tea, on fruit or ice cream, cottage or other cheeses, toast, pancakes, breakfast cereal, drizzled over desserts, in yogurt, whipped cream, salad dressings.

Ingredients: sugar, blood oranges, corn syrup, water, vinegar
5 oz.

$12.00
Rangpur Lime Syrup

The Rangpur lime is a sour Mandarin. A sharp citrus zing, limey but smoky. Use in gin & tonics, Margaritas, sparkling water, hot or iced tea, on melon, cottage or other cheeses, in yogurt or salad dressings, rice pilaf, marinades, drizzled over fish.

Ingredients: sugar, Rangpur limes, corn syrup, water
5 oz.

$12.00

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