Oh, lovely, lovely Makrut Lime-Leaf Infused. If we were to point to one product that cemented what we are all about, it would be this syrup. Back in our earliest days, we were trying herbs and spices to infuse in maple and were reaching for very traditional combinations like cinnamon and vanilla. We got excellent results (there is a reason why they have been popular for so many years) but then we took a deep dive in the spice box and decided to try some combos that had never been done before.
Our friends happened to have a Thai lime tree as a house plant and Eric thought it would be interesting to try a maple and lime-leaf infusion. Despite the fact that I am the one with a culinary degree and some time cooking in a Thai-French restaurant in New York, I couldn’t fathom how that could taste good. Oh my goodness, was I proven wrong. The lime-leaf imparted the most delicate, exquisite flavor to the maple, turning it into something entirely different. If one could capture the scent of honeysuckle and turn it into a flavor, this would be it. Floral and fragrant, it is the absolute best addition over fresh fruit, pancakes or crepes.
After making this discovery, we decided to never discount anything again. Since it opened our mind, we’ve created other unexpected infusions (cocoa nibs, cardamom, jasmine tea, to name a few) but none so beloved as the Makrut Lime-Leaf Infused Maple. It remains a staff favorite and is a reliable way to blow people’s minds at tastings. But Eric and I will always think of it as the start of everything. It is our muse.
If you want some ideas as to how to use it, check out these recipes from sweet to savory.
Lime leaves are a common seasoning in Thai cooking. They source the herb from a tree variety that is grown for its fragrant leaves, not its fruit, which are small. The flavor they impart is bright and floral and bring a distinctive element to curries and sauces. Since many southeast Asian dishes include both lime leaves and palm sugar, this syrup makes for a convenient ingredient in these types of recipes.
Of course, the lime flavor is also welcome in alcoholic drinks as well. It imparts a nice tropical element that is difficult to put your finger on but would miss if it wasn’t there.
I saved the best for last: Grilled Pineapple with Coconut Ice cream and Makrut Lime-Leaf Maple. There is something about this trifecta that is absolute perfection. The tangy-sweet pineapple is countered by the mellow coconut and cream. The Makrut Lime-Leaf Infused somehow brings out the best of both.
For more ideas as to how to use Makrut Lime-Leaf Infused, type it into the search bar and see our menu of recipe ideas.