Our palates have come to enjoy the fruits of a frozen bounty when ice wines first came on the scene. And now we have...ice syrup, pure Canadian Ice Syrup, uniquely created in the Niagara Peninsula.

How this delicate, beautiful and delicious elixir came to be is due in part to the glorious Indian summers of Niagara's autumn followed by the early winter frosts and snowfalls that create an environment in which grapes will naturally dehydrate, freeze, thaw, and ultimately freeze solid while hanging naturally on the vine.

These grapes are then harvested and pressed while still frozen, yielding the intense flavour profile of Ice Syrup, uniquely created in the Niagara Peninsula. This fruit of winter has become legendary, characterized by naturally rich fruit flavours with an ideal sugar acid balance to match.

It can be used in both sweet and savoury fare, including drizzled on salmon, pork, tenderloin, ham or chicken. Drizzle on cooked carrots for a new flavour dimension, plus if you soak fresh raspberries in the Cabernet Franc Ice Syrup and then pour over dark chocolate mousse, cake or ice cream, your taste buds will just soar!

Ice Syrup is on its way to take its place in the world as a Canadian one-of a-kind. It's a true gift of Mother Nature, endorsed by legendary chef Susur Lee and available at various outlets including Vineland Estate Winery, Inniskillin and Jackson-Triggs, Mcewan, to name a few.

Check out the web page icesyrup.com for more details, prices and where else to order, along with a variety of delightful recipes. Challenge your own culinary creativity with this golden nectar.