Syrup: concentrated flavor for glass and plate

Syrup is a thick, concentrated sugar solution infused with fruit, blossoms, herbs, or spices. You can dilute it with water to make a spritzer or lemonade, or add it in small amounts to coffee, tea, desserts, and drinks. Because it is used like a spice—a dash, and the drink tastes different—we categorize syrup under Seasoning & Refining.

Syrup, syrup essence, shrub, tonic syrup

Classic syrup

For fruit syrup, juice is combined with sugar; for blossom and herb syrup, elderflowers, mint, or verbena are steeped in sugar water or have their flavor extracted. A mixing ratio of about 1:4 to 1:8 with water is standard. The organic syrups from Bacanha derive their flavor from juices, extracts, and natural aromas.

Syrup essence

The syrup essences from the 89Süd Manufaktur are more concentrated than classic syrup and contain less sugar. One part essence is enough for eight to nine parts water.

Shrub: vinegar-based syrup

A shrub is a syrup made from fruit, sugar, and vinegar. The idea comes from 17th-century England, when fruit was preserved in vinegar; when diluted, it became a refreshing drink. Shrubs have a fruity, tart taste, making them suitable for both the glass and salad dressings. They are diluted more heavily, about 1:10 to 1:15.

Tonic and ginger syrup

Tonic syrups contain quinine or cinchona bark and therefore taste bitter; when topped up with sparkling water, they become tonic water. Ginger syrup made with ginger juice produces a spicy ginger lemonade. The Wellpaero concentrates from the Feinbrennerei Sasse are non-alcoholic aperitifs with 0.0% vol for topping up.

Our syrup producers

Our top seller is the syrup for mulled wine from Schusters Shrub in Untersteinbach, Steigerwald: cinnamon, cloves, orange peel, star anise, and cardamom boiled down for a long time, sweetened with brown cane sugar, and non-alcoholic. One part syrup is used for four to five parts wine or juice. In addition, the family-run manufacturer makes shrubs such as the blueberry-raspberry shrub using blueberries from their own cultivation.

Also very popular is the premium elderflower syrup from HolunderBlütenWunder in Tübingen, made with hand-picked blossoms according to Grandma Martha’s family recipe. The 89Süd Manufaktur from Waldkirch in Bavarian Swabia makes the organic bitter lemon syrup essence from lemons grown at the foot of Mount Etna, as well as essences with lavender, quince, or garden herbs.

In addition to classic elderflower syrup, HolunderBlütenWunder combines the blossoms with direct quince juice from Baden-Württemberg, with direct rhubarb juice, or with ginger; the ginger version also tastes great served hot on cold days. For a spicy ginger lemonade, the organic ginger syrup from pHenomenal Drinks contains 30% freshly pressed organic ginger juice, sweetened with agave syrup.

For coffee and lemonade, there are the organic syrups from Bacanha in Paris, including vanilla syrup, caramel syrup, hazelnut and orgeat, as well as yuzu and mint. Wajos from the Moselle contributes tonic syrups such as the rhubarb, apple & thyme tonic syrup, while pHenomenal Drinks from Hamburg provides the organic tonic syrup with cinchona bark and agave syrup. The Feinbrennerei Sasse from the Münsterland region complements this with non-alcoholic aperitif concentrates like Wellpaero Limoncello.

How to refine with syrup

In the summer, mix elderflower syrup 1:4 with cold sparkling water and a few mint leaves—for the kids just as much as for yourself. A dash of vanilla or caramel syrup goes into cappuccino or hot milk; hazelnut syrup into iced coffee. Shrubs are great for the kitchen: orange-cardamom in a dressing for chicory with cheese, lemon-thyme in a marinade for roasted vegetables with feta. Elderflower syrup works well over strawberries and yogurt, caramel syrup over dessert. For the designated driver at a barbecue, mix tonic syrup, sparkling water, ice, and a slice of lemon to make a bitter, non-alcoholic long drink. And in winter, stir the syrup for mulled wine into hot grape juice—the non-alcoholic version for everyone.

Buying advice and storage

• Mixing ratio: Classic syrup about 1:4, syrup essences 1:8 to 1:9, shrubs 1:10 to 1:15—a bottle lasts accordingly longer.
• Less sweet: If you want less sugar in your glass, choose a syrup essence, which uses less sugar and is diluted more heavily.
• Bottle size: The 200 ml tonic syrups from Wajos are enough for about ten glasses, a 400 ml Bacanha bottle for about 20 drinks.
• Quinine: The tonic syrups contain quinine.
• Allergens: The hazelnut syrup contains tree nuts.
• Storage: Store unopened in a cool, dark place; once opened, keep sealed in the refrigerator and consume promptly—refer to the information on the label.

More on seasoning and refining

Syrup is part of Seasoning & Refining. For dishes rather than drinks, you can find rubs, dip mixes, and miso under Salt & Spices, and ketchup, mustard, and soy sauce under Sauces, Ketchup & Co.

Order syrup online

Whether elderflower for a summer spritzer, vanilla for coffee, or spiced syrup for winter: at Leni & Hans, you can order syrup online and your package will be with you in 1–3 days.