CONCENTRATED SUDACHI AND CUCUMBER SYRUP

Description: This unexpected fusion between sudachi and cucumber, both from Tokushima, gives a fresh and acidic syrup. It contains more than 20% of sudachi juice, an emblematic citrus of Tokushima region, that reminds of lime. Apple vinegar is also used, combined with the freshness of the sudachi, to balance the sweetness of the syrup. 

Use: Dilute 2 tablespoons of syrup in a glass of water, still or sparkling, to make a fresh and slightly flavored drink. This syrup will be ideal as a cocktail base or in a fruit salad. It can also be incorporated into dessert recipes and serve as a syrup to flavor shaved ice like the Japanese kakigori.