Flavored 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. For the citrus syrups I candy the peels in the sugar syrup base to flavor it with their essential oils, then remove them and add the piquant juice. For the ginger syrup I long-simmer the young unsprouted roots and spice them to enhance their fragrant essence.

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 or cocktails. Combine different syrups and paint with pure exotic flavor! Delicious in cocktails, sparkling water, iced or hot tea, on fruit or ice cream, yogurt, pancakes or toast, hot breakfast cereal, 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 more ideas, see my recipes, below.

Read a review at “The Nibble” TheNibble.com

Download syrup recipes:
Beverages (Beverage.pdf 103k)
Salads (Salad.pdf 83k)
Entrees & Side Dishes (Entree_Sides.pdf 90k)
Desserts (Dessert.pdf 104k)

New! Yuzu Syrup
$10.00
Yuzu is a popular citrus in Japan, technically categorized as a lime, but there the similarity ends. This earthy, richly perfumed fruit is in a class of its own. Full of seeds and with little juice, its strength is in its heady peel. Since plant quarantines prevent importing there is at present little supply and an enormous demand here, pushing prices as high as $20 a pound. By guaranteeing to purchase a grower’s entire crop and picking them myself—very sharp thorns!—I was able 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.

It's Back! Kaffir Lime Syrup
$12.00
Four years ago I was forced to stop making this syrup when a big freeze killed the trees I depended on, but they’re back at last. This 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.