Organic Lime Syrup

Lime syrup with real juice for Mojito and Caipirinha

The organic lime syrup from Bacanha is a French citrus syrup made from concentrated organic lime juice, produced in a workshop near Paris. Tart, green, with a bitter twist. Unlike most varieties, it relies on real juice rather than flavoring, and 400 ml makes about 20 glasses.

Lime syrup is the most tart of the Sirop Brut range from the Parisian manufacturer Bacanha and is an exception in one respect. While other varieties use natural flavoring, concentrated organic lime juice is the second ingredient on the label here, supplemented by an extract from the peel.

Tart, green, with a bitter twist

The base is the Citrus × latifolia, the seedless lime you also find at the supermarket. It contains more juice than its smaller cousins and tastes less sharp.

In the glass, this manifests as a clear acidity with a green, slightly resinous note on top. The bitterness sits at the back and lingers briefly, just as it should when a lime is involved. Four ingredients are listed on the label: organic cane sugar, water, organic lime juice, and lime extract, plus citric acid.

The extract is the real trick here. The best part of a lime is not in the juice, but in the oil glands of the peel, and a press alone cannot extract that. That is why you taste here what you usually only smell when someone zests a lime at the table.

Half the cocktail cabinet in one bottle

A Mojito needs lime, sugar, and mint. You already have two of those in the glass here, and there is no need for pressing.

The same applies to Caipirinha and Pisco Sour, for Daiquiri, and for every non-alcoholic version of them. Poured over soda water, it becomes a lemonade that turns out significantly less sweet than store-bought ones. And in the kitchen, it belongs over strawberries, in fruit salad, in yogurt or quark, and in marinades for fish.

In summer, the simplest version of all goes the furthest. A dash of syrup, cold soda water, plenty of ice, and a handful of mint leaves from the pot on the windowsill. That takes a minute and beats any store-bought lemonade, precisely because you can still taste the acidity.

The lime likes to work in a team. Those who want the Mojito completely finished can reach for the Organic Mojito Syrup with mint, and those who prefer to dose the herbal side themselves can take the Organic Mint Syrup with it.

Mixed and bottled near Paris

Mixing, bottling, and labeling are done in their own workshop in Saint-Soupplets, a good 40 kilometers northeast of Paris.

The organic cane sugar comes from Brazil from regenerative agriculture, which is also where the brand name comes from, because "bacana" means nice and good in Brazilian Portuguese. All varieties maintain the same balance of acidity and sugar, a pH value below 4.5, and about 60 degrees Brix. You notice this particularly with a lime, because otherwise the acidity would be quickly overwhelmed by the sweetness.

"Preserving the authenticity of the flavors," as the manufacturer describes its work, simply means letting the juice speak for itself in this variety. From the Bacanha range, we carry 25 varieties, from citrus to floral to spice. Green has rarely been so useful.

With rum, a Mojito; without rum, just as good

Ice-cold, the lime unfolds its acidity: one part syrup to 8 to 10 parts soda water, plus plenty of ice and a sprig of mint. For a Mojito, use 3 centiliters, rum, and soda; for the non-alcoholic version, simply leave out the rum. Once opened, the bottle belongs in the refrigerator and will keep for 2 months. You can find other citrus fruits in our syrup selection.

Organic control number FR-BIO-01 – French Agriculture