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Ice Syrup has a rating of stars based on reviews.

Ice Syrup

Sweet & Sticky Inc.

  • $1999


Ice Syrup is a unique, one-of-kind food product with endless applications. This syrup has the unique ability to morph flavours and enhance foods. It can be used as a stand-alone food, a beverage condiment, or as an ingredient in multiple food applications.

 

Cabernet Franc Ice Syrup

A sweet mixture of ripe raspberries and rhubarb on the nose and palate, with a strong dark berry finish. The balance of acidity is detected near the end, with long-lasting rich jammy characteristics. Superb as a drizzle over rich foods such as salmon or game, and with fruit over desserts, pancakes, or ice cream.

How to Use

Cheese - cream brie, slightly aged cheddar, softer milder idea: drizzle over dehydrated apple chips and old cheddar

Salads - drizzle on top or mix with touch of olive oil idea: mixed green, cranberries pecan, mild goat cheese

Veggies - Sauteed mushrooms

Meat - glaze or drizzle for lamb, elk, venison, salmon steak

Fruit -use with berry fruits: blueberry, raspberry, strawberry, cranberry, drizzle over fresh or baked desserts, crepes, ice cream

 

 

 

Vidal Ice Syrup

This syrup has rich initial flavours of apricot and plum, followed by the balanced acidity of tangerine and citrus notes, which lingers on the palate. This balance between sweetness and acidity gives it a unique profile which can be used in many culinary creations.

How to Use

Cheese - strong cheese, like blue, goat, parmesan. Idea: drizzle over dehydrated pear chip topped with blue cheese.

Salads - drizzle on top or mix with touch of olive oil idea: mixed greens, grilled pear, walnuts and blue cheese.

Veggies - caramelized onions, roasted squash, toss with cooked carrots and parsnips.

Meat - glaze or finishing drizzle for pork, chicken, duck, veal, scallops, and shrimp. Use for sauces for these dishes

Fruit - pairs best with stone fruits like peach, apricot, plum, apple and pear. Drizzle over finished pies, drizzle over pies, crisps, flans crisps, flans… 


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