Syrup (non-maple)

Not all syrups come from maple trees. Across North America and beyond, cooks have long made flavorful syrups by concentrating the sap of trees such as hickory and birch, or by slowly simmering fruits, berries, flowers, and herbs with sugar. The result is a wide variety of syrups, each with its own character—from the smoky richness of hickory to the bright sweetness of blackberry, elderberry, or raspberry.

These artisanal syrups are as versatile as they are distinctive. Drizzle them over pancakes, waffles, yogurt, or ice cream, stir them into sparkling water or cocktails, glaze roasted vegetables and meats, or use them in baking. Many small producers craft syrups in limited batches using traditional methods, allowing the flavor of the tree, fruit, or blossom to shine through.

Whether you're looking for a unique breakfast topping or an ingredient to add depth to your favorite recipes, specialty syrups offer a delicious alternative to ordinary sweeteners and a chance to experience flavors rooted in local landscapes and seasonal harvests.