The idea for these natural, infused simple syrups was born from founder Karin Campion’s desire to capture the alluring flavors and aromas of the herbs, flowers and fruits harvested from her kitchen garden in the Northern California wine country. Sonoma Syrup Co. was established at the suggestion of her three sons, who encouraged Karin to share the syrups with others year round. The syrups, made in small batches, use a special infusion process to release the flavor of the botanicals and other ingredients into the cane-sugar base. This innovative process showcases the natural flavors and requires no refrigeration to maintain quality.
Vanilla Bean Infused Simple Syrup is made from pure Bourbon and Tahitian vanilla beans, which swirl through the syrup. Since the vanilla seeds are deliberately left in during bottling, the vanilla flavor intensifies with age, like a fine wine. Use the syrup to add pure vanilla flavor to beverages, yogurt, sorbet and more.
Sea Salt Caramel Syrup is made by heating pure cane sugar just to the edge of burning to yield a deep golden hue and intense, creamy-nutty flavor. The syrup is infused with Pacific sea salt and a special blend of Tahitian and Bourbon vanilla extract for a complex flavor. Try it in coffee drinks or over ice cream.
Bittersweet Chocolate Syrup is made from single origin varietal bittersweet Guittard chocolate and rich cocoa for a deep chocolate taste. A touch of Madagascar Bourbon vanilla extract delivers a round flavor. Mix it with hot milk for easy hot chocolate or blend it with espresso and steamed milk for an at-home mocha.