Sunny is orange blossom doing exactly what it's always done, showing up in a kitchen and making everything smell like somewhere better. Organic cane sugar carries the floral citrus lift of real orange blossom into your coffee, tea, cocktails, and lemonade, or drizzled over ice cream and whipped into cream for something bright and a little indulgent. This syrup doesn't ask permission to be the best part of your morning, it simply is.

PROUD TO SHARE

We are proud to share that Siloam Syrups ...

• are based on a beautiful combination of culinary art, gastronomy, and alchemy

• are made in small batches

• are hand-poured

• is a women-founded, owned, and operated business

• are barista-preferred

• are bartender-trusted

INGREDIENT DETAILS

Ingredients matter! How they are cultivated and harvested matters, where they come from matters, and who they come from matters.

Siloam Syrups …

• are all-natural, farm-to-bottle

• are made with only organic sugars

• are alpha-gal safe!

• are not made with artificial colors, flavors, additives, or preservatives

• prioritizes organic ingredients

• prioritizes locally sourced ingredients

• prioritizes working with small farmers and small businesses

Sunny Ingredients: ORGANIC cane sugar, orange blossom water, filtered water

NUTRITION INFO

• Serving Size: 1 oz (we often only use half an ounce!)

• Servings Per Container: 16

• Calories: 60 per serving

• Sodium: 0 mg

• Total Sugars: 16 g

RECOMMENDED USES

Siloam syrups can be used in place of any preparation that calls for the use of honey, maple syrup, agave, and/or sugar! Make sure to visit the recipe pages for even more ideas!

• coffee 

• tea

• cocktails and mocktails

• Punch

• lemonade and limeade 

• in dirty sodas

• milkshakes

• hot chocolate

• apple cider

• italian sodas 

• steamers

• over pancakes, waffles, and French toast

• oatmeal, baked oats, and overnight oats

• smoothies

• sticky rolls 

• cinnamon rolls 

• candied nuts

• ganache 

• bread pudding 

• butter cake 

• pudding cake

• icebox cake

• strawberry shortcake 

• candied citrus 

• cake 

• pie

• cobbler

• meringue

• jelly

• fruit salad

• baked beans

• fried chicken 

• glazed salmon 

• candied bacon 

• cheese platter 

• roasted squash

• marinades 

• sweet mustard 

• glazed carrots 

• sweet potatoes 

• polenta 

• chicken wings

• ham glaze 

• salad dressing 

• cranberry sauce 

• yams 

• soup

• roasted brussels sprouts

• in whipped cream

• on top of ice cream

• in whipped butter

• in icing and frosting

• as a glaze for fruits, veggies, and meats

• drizzled over baked brie

• in granola

• over yogurt or cottage cheese 

SUBSCRIPTIONS & BUNDLES

Buying Bundles

• 4-Bottle Bundles are shipped in biodegradable and recyclable packaging! Make an earth-friendly choice, stock up on your favorite flavors, and save 10%+ on your order!

• 6-Bottle Bundles are shipped in biodegradable and recyclable packaging! Make an earth-friendly choice, stock up on your favorite flavors, and save 12%+ on your order!

Subscribe

• Remove the worry of running out of your favorite Siloam Syrup flavors by subscribing to have the bottles shipped every month, every two weeks, OR every week!

  • monthly subscriptions save 10%

  • bi-weekly subscriptions save 15%

  • weekly subscriptions save 20%

NOTE: when subscribing to 4-bottle and 6-bottle bundles, you save in addition to the bundle savings!

THE HISTORY

I met floral distillates working a kitchen in San Francisco, and it wrecked me a little, in the best way. People have been distilling orange blossom for culinary use since at least the 13th century, when it became a staple across Middle Eastern and Mediterranean kitchens, and once I started cooking and mixing with it, I understood why it has stuck around for over eight hundred years. I knew Sunny had to happen. I'm stubborn about sourcing local when I can, so I tracked down and tested every American-made orange blossom distillate I could find. In the end, I changed my own rule from "USA sourced" to "locally sourced, when it makes sense" — because the Middle East and Mediterranean earned this flavor first, and they're still the ones doing it best. — Angela