Organic Yuzu Syrup

Yuzu Syrup with the Scent of Lemon and Mandarin

The organic Yuzu syrup from Bacanha is a syrup made from the Japanese Yuzu citrus fruit, produced in a workshop near Paris. Tangy, fruity, with a clear acidity. Not a fruit syrup made from dyes and artificial flavorings, but organic cane sugar, yuzu juice, and essences from Grasse.

Yuzu syrup brings Japan's most famous citrus fruit into your glass and is part of the Sirop Brut line from the Parisian manufacturer Bacanha. The yuzu tastes like a meeting of lemon, mandarin, and grapefruit—tart and floral all at once. One 400 ml bottle yields about twenty drinks. Let yourself be surprised by how far a single spoonful goes.

Between Lemon, Mandarin, and Grapefruit

The yuzu is not a fruit to bite into. Its flesh remains sparse and seedy; the aroma resides in the zest, and that is exactly where the character of this syrup comes from.

A scent rises from the bottle that is reminiscent of lemon, yet remains rounder, almost floral. On the palate, a sweet acidity follows—tangy, clear, with a tart finish. For this, Bacanha uses organic yuzu juice and organic lemon juice, along with yuzu and mandarin flavorings and a lime extract. There is nothing else on the ingredient list.

Twenty Glasses from One Bottle

A good spoonful in a glass of cold water—still or sparkling—and your lemonade is ready. 400 ml thus yields about twenty glasses, calculated for a long afternoon in the garden.

In a tonic with a lemon twist, the drink is instantly elevated. Stirred into cold tea overnight, it makes an iced tea that needs nothing more. In the kitchen, it works well with seared scallops, in a lemon risotto, or in the frosting of a lemon cake. Topped with sparkling wine, it becomes an apéro for which you only need two glasses.

The Yuzu likes company. Beside it, we carry the Organic Lime Syrup for everything that tastes like summer, and those looking to give a gift will find the yuzu in the Gift Set with Ginger.

Cane Sugar from Brazil, Aromas from Grasse

The syrups are mixed, bottled, and labeled in a workshop in Saint-Soupplets, northeast of Paris.

The name carries the origin of the sugar within it. "Bacana" means something like beautiful and good in Brazilian Portuguese, and the organic cane sugar—cultivated according to the rules of regenerative agriculture—also comes from Brazil. The aromas, in turn, are created in Grasse, the city in the hinterland of the Côte d'Azur where France has been crafting its scents for centuries. Extraction, distillation, enfleurage—the same craft that otherwise produces perfume.

Sirop Brut, or raw syrup, is the name of these recipes, and it refers to the short ingredient list. "Preserving the authenticity of the aromas and showing their natural richness," as the manufacturer describes its work, means in practice above all: adding very little. All varieties maintain the same balance between acidity and sugar, a pH value below 4.5 and around 60 degrees Brix, which is why they turn out less sweet than most syrups on the shelf.

The amber-colored bottle with the wooden stopper is deliberately designed to resemble an apothecary bottle, and the heavy glass keeps light and heat away from the contents. From the Bacanha range, we stock twenty-five varieties, from bergamot to rose to basil. Truly impressive.

With a Slice of Cucumber or Puristically with Soda

Ice cold, one part syrup should be mixed with eight to ten parts water, plus a slice of cucumber or a sprig of mint. Those who like it puristic can use soda water and nothing else. After opening, the bottle belongs in the refrigerator, where it will keep perfectly for two months. You can find more varieties for mixing in our Syrup Selection.

Organic control number FR-BIO-01 – French Agriculture