Sonoma Syrup Co.

Karin Campion started Sonoma Syrup Co. in California wine country in 2002, cooking simple syrups from pure cane sugar in small-batch kettles, plain or infused with fruits and botanicals.

About Sonoma Syrup Co.

Based in
Sonoma, California
Founded
2002
Known for
infused simple syrups made with pure cane sugar

Karin Campion came to syrups from architecture, garden design and specialty food development. She founded Sonoma Syrup Co. in 2002 after working out flavors in her own kitchen in Sonoma, and the company still develops its products in the Sonoma Valley. The syrups are made in small batches in kettles, with pure cane sugar and fruits and botanicals from organic orchards and gardens.

Alongside its plain and infused simple syrups, the company makes botanical extract blends and bar mixers.

The company suggests its mint-infused syrup for mojitos, mint juleps and mint lemonade. Plain simple syrup sweetens everything from cocktails to iced coffee, because the sugar is already dissolved.

Sonoma Syrup Co. questions

What is simple syrup, and why use it instead of sugar?

Simple syrup is sugar already dissolved in water, usually equal parts by volume. Sugar is hard to dissolve in cold liquid, but a syrup is already liquid and blends straight in, and bartenders also use syrups to control a cocktail's texture and to work faster. Sonoma Syrup Co. makes both plain syrups and infused ones.

What does infused mean on a syrup?

Infusing means letting plant material sit in a liquid over time so the liquid draws out its flavor, the way tea leaves flavor hot water. In an infused simple syrup, fruits, herbs or other botanicals steep in the sugar syrup, so a single pour both sweetens a drink and flavors it.

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