SWEET SAUCES, SYRUPS & CORDIALS COLLECTION
Chocolate and dessert sauces, verjuice syrups and botanical cordials from Providore in Margaret River, Western Australia, made for ice cream, pancakes, coffee and long cool drinks.
THREE WAYS TO SWEETEN
Sauces for dessert, syrups for breakfast, cordials for the glass.
Our sweet range covers every pour. Chocolate sauces in Cocoa Classic, Caramel Royale, Cointreau Delight and Peppermint Crème sit alongside a tropical Passionfruit, Kaffir Lime & Mango dessert sauce for ice cream and puddings. Our syrups, including a range made with verjuice, suit pancakes, coffee and cocktails, while our cordials pair fruit with native botanicals such as lemon myrtle and rosella flower.
GOOD TO KNOW
Answers to common questions about this collection.
A sweet sauce is thick and rich, made for pouring over desserts. A syrup is thinner, used on pancakes and waffles and to sweeten drinks. A cordial is a concentrated drink that you dilute with still or sparkling water.
Our range includes four 375 ml chocolate sauces (Cocoa Classic, Caramel Royale, Cointreau Delight and Peppermint Crème) and a Passionfruit, Kaffir Lime & Mango Dessert Sauce.
Our syrups include Blueberry, Maple & Cinnamon; Coconut Caramel & Pandan; Fig & Vanilla; Lemon Myrtle & Honey Verjuice; Lime & Vanilla Verjuice; and Cinnamon & Vanilla Verjuice.
Verjuice syrup is a sweet syrup made with verjuice, the tart juice of unripe wine grapes. The verjuice adds a fresh, gentle acidity, so the syrup tastes brighter and less cloying than plain sugar syrup.
We make Mulberry & Lemon Myrtle Cordial and Mandarin, Ginger & Rosella Flower Cordial, both blending fruit with Australian botanicals.
