Shott Lemon, Ginger & Honey Syrup: BIG 750ml Bottle

$18.00  $16.95

Jump down the pageLemon, Ginger & Honey cordial mixed with sparkling water is very refreshing!   Try it splashed into gin & tonic too.  Alternatively, it's also lovely combined with near-boiling water makes a wonderful warming drink.

Shott Lemon Ginger & Honey is a triple treat of fresh crushed ginger root, squeezed lemon juice and a custom blend of South Island clover honey. This is a deliciously zesty, refreshing and uplifting beverage which is enjoyed hot or cold up and down the country. 

Soothing Winter Warmer:  Pour approx 30ml of Lemon Ginger & Honey into a cup, add hot water and serve with a slice of lemon.  A little extra honey stirred in will boost the sweetness and help sooth sore throats.
Refreshing Summer or After- Sports Drink:
  A tall glass, add lots of ice, pour in 30ml of Lemon Ginger & Honey and topped with still or sparkling mineral water.
Transform your Gin & Tonic:  Add a splash of Lemon Ginger & Honey to your next G&T.
Hot Toddy:  Make a soothing, traditional Hot Toddy by adding whiskey to hot Lemon Ginger& Honey.
Lemon Ginger & Honey Marinade:  Mix with some dry white wine and olive oil, then add white pepper, garlic, onions, and some herbs to make a marinade ieal for: lamb, veal, chicken and seafood.

If tea and coffee aren't your thing, then this may be... it's natural, caffein-free, low in sugar, kiwi-made.


Ideal for: Lamb, veal, chicken and seafood.
1 cup dry white wine,
½ cup olive oil,
½ cup SHOTT Lemon Ginger & Honey,
¼ teaspoon ground white pepper,
2 large cloves of crushed garlic,
6 spring onions finely chopped,
3 tablespoons chopped fresh herbs or 3 teaspoons dried herbs.

Ideal for: Chicken, pork and beef.
3 tablespoons soy sauce,
3 tablespoons SHOTT Lemon Ginger & Honey,
2 large cloves of crushed garlic,
½ teaspoon white pepper,
3 tablespoons water.

¼ cup tarragon vinegar or cider vinegar,
3 tablespoons olive oil,
a good dash of SHOTT Lemon Ginger & Honey

4 Granny Smith apples peeled and diced,
1½ cups sugar,
¼ cup SHOTT Lemon Ginger & Honey,
1 tablespoon ground cinnamon,
¼ cup oil,
3 eggs lightly beaten,
2 cups self-raising floor.
Combine ingredients and bake in an oven pre-heated to 180º C, for ¾ hour or until cake mix is dry.

2 cups of self-raising flour,
¾ cup sugar,
75 grams butter,
1 egg,
1 cup milk,
grated rind of 1 large lemon.
Topping -
2 tablespoons SHOTT Lemon Ginger & Honey, mixed with 2 tablespoons sugar.
Blend all dry ingredients, mix in melted butter, milk, egg and lemon rind.
Bake at 210º C for 10 minutes
Drizzle topping over muffins before removing from muffin pans.

To a shaker add crushed ice,
3 drops Angostura bitter,
2 tablespoon (20mls) SHOTT Lemon Ginger & Honey,
1 measure brandy,
1 measure dark rum,
2 measures bourbon whiskey.
Shake and pour into a tall glass.

To a shaker add 4 – 5 ice cubes,
1 measure SHOTT Lemon Ginger & Honey,
3 measures gin,
1 egg white,
3 drops of Pernod.
Shake until frost forms, strain into chilled glass and top with soda water.

We currently have some other flavours available and can get in further products from the Shott range...  Please contact us if there's something you want which we don't have. 

Take a look here for an interesting NZ Herald article on the Shott company.Shott Lemon Ginger and Honey

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