Sudachi and Cucumber Syrup

Description

Is gluttony a bad habit? Maybe so. What we do know is that it would be a shame to pass up an encounter with this fruit syrup. And why should we? Because it successfully blends cucumber and sudachi, the citrus fruit emblematic of the Tokushima region (Shikoku Island) where this nectar is produced. The freshness of the former blends perfectly with the acidity of the latter (reminiscent of lime), balanced by a touch of apple vinegar for roundness.

Bando Foods is a small, family-owned company that has focused on citrus fruits by locating in the region of Japan where they grow best. The company produces yuzu, sudachi and yukoh on less than one hectare of land at slightly higher elevations. The limited production is sold as is or processed into juices and syrups. It is also one of the few Japanese companies to be certified organic for its citrus fruits throughout the production chain.

Usage:

Like any syrup, this one is diluted five to ten times its volume in water – still or sparkling, depending on mood and taste. Ideal as a cocktail base, Sudachi Cucumber Syrup also works well as a fruit salad dressing (with melon, for example) for a refreshing summer dessert. It’s also great drizzled over kakigori (a Japanese shaved ice dessert).

Storage:

Glass bottle to be stored in a cool, dry place and in the refrigerator after opening.

Ingredients:

Sugar (60%), sudachi juice (24%), cucumber (13%), apple vinegar (apple juice, alcohol; 3%).

Shelf life:

18 months