Note that I have changed the packaging for this line of products. A 5oz. bottle replaces the 4 oz. Jar--easier to use, and a slice of the peel or root candied to make each syrup still floats in every bottle.

Use for:

• hot or iced black or herb tea
• hot or cold water
• sparkling water, club soda
• mulled wine, hot cider
• cocktails
• smoothies
• yogurt
• cottage cheese
• whipped cream
• fruit
• ice cream or sorbet

• soft ripe or sharp cheeses
• toast & biscuits
• English muffins, scones
• pancakes, waffles & French Toast
• hot or cold breakfast cereal
• dessert garnish
• salad dressings
• glazing vegetables
• steamed vegetables and rice
• marinades
• meat or poultry glaze
• drizzle on fish, seafood

New Flavors:

Kaffir Lime Syrup

A blend of the fragrant Asian kaffir lime leaves and fruit and Tavares limequat, itself a cross between a Mexican lime and a kumquat. A sharp, clean and refreshing lime zing imbued with the intoxicating perfume of the kaffir lime. Use in cocktails, Margaritas, on melon, drizzled on fish. * Available January 2004, limited supply

Tropical Blend Citrus

Two rare exotic citrus fruits from a private collection-Shekwasha a trifoliate hybrid, and Swingle, a citrumelo,-combine for a fruity tropical flavor with a bright floral aftertaste. Use in cocktails, on fruit, cheese, in marinades, vinaigrettes, on fish.

Seville Orange

The Seville is a sour orange used in English marmalade--a sharp, pure orange flavor. Great on biscuits, in tea, as a glaze for fowl.

Blood Orange

The natural compound that makes these oranges red is the same as that in berries, giving this syrup a berry/citrus tang. The sweetest of my syrups, great for dressing fresh strawberries or raspberries.

Rangpur Lime

The Rangpur lime is really a sour Mandarin. The sharpest citrus zing of all my syrups. Use in Margaritas, on melon, drizzled over fish.

Meyer Lemon

Meyer lemons are bred with a hint of orange. A zesty lemon punch. Use on pound cake, with seafood.

Bergamot

Bergamot is the perfumed citrus fruit in Earl Grey tea. Use in hot or iced tea, on fruit salad, as a glaze for duck.

White Grapefruit

Made from an old variety of grapefruit on a hundred-year old tree in Napa, CA. A sharp, clear, well-balanced citrus flavor. Use on fresh grapefruit, in vinaigrettes, on fish.

Thai Ginger

Reformulated. Long-cooked galangal root exudes a unique & delightful flavor of butterscotch, roses and spice, now with a hint of juniper berry. Use on blueberries or blackberries, in marinades, stir-fry sauce, Thai food, or mixed with rice vinegar as a dipping sauce.

White Ginger

White ginger is young ginger, before the root starts to sprout. Use in hot or iced black, herb or green tea, whipped cream, on lemon sorbet, drizzle over desserts. Use in stir-fry sauce, dipping sauce, as a glaze for chicken.

Care of Your Syrups & Peels

Should any syrup or candied peel begin to crystallize over time, as honey sometimes does, heat the jar in a pot of water or heat slowly some seconds at a time in a microwave to re-dissolve the crystals. The flavor will not be compromised.