The red-juiced blood orange is chemically similar to strawberries & raspberries, giving this syrup a berry/citrus tang. Use in hot or iced tea, on fruit or ice cream, cottage or other cheeses, toast, pancakes, breakfast cereal, drizzled over desserts, in yogurt, whipped cream, salad dressings.
The Meyer lemon was long ago cross-bred with orange, making it sweeter and more perfumed, with a zesty lemon punch. Use in hot or iced tea, sparkling water, yogurt, on fruit, sorbet, cottage or other cheeses, toast, pancakes, pound cake, in vinaigrettes, curries, rice pilaf, marinades, with seafood.
This is made from the rare, beautiful fruit of the citrus whose leaves are used in Thai food. They are intensely flavored and take a good deal of cooking to tame them, but the result is superb–-a sharp, perfumed lime flavor. Use in your favorite cocktails.