Lemon Aspen Syrup is exciting as it can best be compared to a brand new citrus and we all know how popular and versatile ordinary lemon can be.
The citrus flavour in our syrup is complemented with the menthol/eucalypt top notes characteristic of lemon aspen. This makes our product far more interesting than conventional citrus. So. How is it used? The obvious and simplest use is as a pour-over syrup for pancakes, desserts, ice cream and pastries. However, the syrup also complements poultry, pork and seafood, red meats and shellfish as a substitute for honey glazed dishes.
Now comes the fun part. Take a volume of lemon aspen syrup and add white wine vinegar (up to 25% or the volume of syrup) to taste. What is needed is enough vinegar to balance the sweetness of the syrup to give a sweet and just sour note. The vinegar should not be tasted as an acid sharpness but only a hint of tartness. Once at this stage, add other aromatics or pungents, for example, Alpine pepper, Lemon myrtle sprinkle, Fruit spice, ginger juice, a tiny dash of tamari or soy, chilli, wasabi, coriander (cilantro), basil or other herbs. I haven?t tried curry spices or Wattleseed extract with this but they would probably give a great result too.
Use this mix over anything savoury from meats, stir fry to green salads.
Ingredients: lemon aspen juice, water, sugar, colflo, keltrol (xantham)