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Yuzu Syrup

Sale price $14.00

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Yuzu is the citrus you wish more drinks knew about. A small Japanese fruit that tastes like a cross between lemon, lime, and grapefruit with a floral edge no other citrus has — bright, tart, deeply aromatic, and a little exotic. Our syrup is built around pure-squeezed yuzu juice for the real thing, not a generic citrus stand-in.

Splash an ounce into vodka and sparkling water for a yuzu highball that drinks like a craft cocktail. Stir it into a margarita for a Japanese-meets-Mexican twist that's better than it has any right to be. Add it to gin and tonic, hot tea, hot toddies in the winter, or sparkling water on a hot day. It's the citrus we reach for when lemonade feels too predictable.

Tasting Notes: bright tart yuzu, lemon-lime brightness, soft grapefruit edge, gentle floral aromatics

The Short Version: A real yuzu citrus syrup made with pure-squeezed yuzu juice — bright, tart, floral, and a more interesting alternative to standard lemon syrups.

Ingredients: Filtered water, organic cane sugar, pure squeezed yuzu juice, natural flavor, citric acid.

Perfect For: Citrus cocktail enthusiasts, fans of Japanese flavors, mocktail makers tired of lemon and lime, gin drinkers, and anyone who's already heard "yuzu" and got curious.

Best Enjoyed In: Yuzu highballs (1 oz syrup + 1.5 oz vodka + sparkling water), yuzu margaritas (1 oz + 1.5 oz tequila + lime), yuzu gin and tonics, hot toddies, or 1 oz syrup + 6 oz sparkling water for a craft yuzu soda.

The Portland Syrups Promise: Ethically sourced, carefully brewed, and bottled in glass jars right here in SE Portland, Oregon.

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Frequently Asked Questions

Q: How long does the syrup last after opening?
A: Our syrups are shelf-stable for 24 months unopened. Once opened, refrigerate and enjoy within 6 months.

Q: What does yuzu taste like?
A: Yuzu is a small Japanese citrus that tastes like a cross between three fruits — lemon, lime, and grapefruit — with an extra layer of floral aromatics that no other citrus has. Most people describe it as "lemon, but more interesting." It's bright, tart, slightly sweet, and noticeably more aromatic than supermarket lemons or limes. If you've had it in a Japanese restaurant (often in ponzu sauce or yuzu kosho), you know the flavor profile. If not, this syrup is one of the easier ways to taste it.

Q: Can I use Yuzu syrup in cooking?
A: Definitely. Yuzu pairs beautifully with sushi rice (drizzle a little on rice for an instant yuzu rice bowl), salmon glazes (mix with soy and ginger), salad dressings (in place of lemon juice), Asian-style ceviche, and even desserts like cheesecake or pavlova. The bright-floral flavor holds up well to heat. It's also a common addition to honey for tea, especially in Korean and Japanese kitchens.

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