Sudachi and Cucumber Syrup

Is indulgence a bad flaw? Perhaps. What we know is that it would be a shame to miss out on a meeting with this fruit syrup. Why? Because it successfully fuses cucumber and sudachi, the emblematic citrus of the Tokushima region (Shikoku Island) where this nectar is produced. The freshness of the former pairs wonderfully with the tartness of the latter (which is somewhat reminiscent of lime), all balanced by a bit of apple vinegar for roundness. 

A small family-run business, Bando Foods has bet everything on citrus by setting up in the region of Japan where they are the best. It produces yuzu, sudachi, and yuko on less than one hectare, and slightly at altitude. The limited production is sold as is or transformed into juices and syrups. Additionally, it is one of the few Japanese companies certified organic for its citrus throughout the entire production chain. 

Usage: Like any syrup, this one dilutes in five to ten times its volume in water – still or sparkling depending on mood and taste. Ideal as a cocktail base, this cucumber sudachi syrup also works well as a dressing for a fruit salad (with melon, for example), for a refreshing summer dessert. We can also easily imagine it drizzling over a kakigori (a Japanese dessert made with shaved ice)... 

Storage: Glass bottle to be kept in a dry, cool 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