89Süd Quince Syrup Essence. Syrup essence made from regional quince juice, fruity-tart and fragrant – for spritzers, black tea, and creative cooking.

89Süd Quince Syrup Essence is a syrup essence made from quince juice, organic sugar, and citric acid by the 89Süd manufactory in Waldkirch, Bavarian Swabia. More concentrated than classic syrup, with less sugar and plenty of quince, vegan and non-alcoholic, 330 ml in a swing-top bottle. No water in the recipe, no added flavoring, no organic seal on the label – just completely untreated quinces from the region.

Quince Syrup Essence from 89Süd is the one variety from the manufactory that intentionally foregoes the organic seal: for Flora and Christoph Nieß, regionality is more important for quince than a certificate. They source the fruits completely untreated from their region, and the sugar is organic. A syrup essence is a concentrate for diluting, but structured differently than classic syrup. The focus is on the taste of the fruit; therefore, according to the manufactory, the essence contains significantly less sugar and the highest possible concentration of quince juice. The ingredient list is short: quince juice, organic sugar, and citric acid as an acidifier. In a glass, add one part essence to eight to nine parts water; one 330 ml bottle makes a good three liters of spritzer. The quince is a fruit that rarely makes it into a glass – raw, it is hard and tart; cooked, it is fragrant and golden. This exact fragrance is what is inside the bottle.

Taste

The Quince Syrup Essence tastes fruity-tart, with the fine fragrance that quince unfolds when cooked, and a slightly oriental touch. The sweetness carries the fruit and keeps it at the forefront.

Anyone familiar with quince as jelly or quince paste will recognize it here, just clearer and less sweet. The focus is on the tartness and floral notes of the fruit, backed by a rounded, honey-like fruitiness. Diluted with water, this character remains: the spritzer tastes of quince, of the golden-yellow juice of the cooked fruit. The recipe contains no water – inside the bottle, there is only juice, sugar, and acid.

Those expecting the sweet quince from Christmas jelly will get the tarter side of the fruit here. This makes the essence a great partner for tea and beer, but for children who like things sweet, the rhubarb is usually the better choice.

Use

For a spritzer, add one part essence to eight to nine parts sparkling mineral water, ice, and a slice of lemon. Add the water to the glass first, then the essence, and stir briefly. Cold-brewed black tea with a dash of quince essence becomes an iced tea for the afternoon.

89Süd also recommends the essence in beer drinks and cocktails. A dash in a Berliner Weisse replaces classic syrup and brings tartness instead of sugary sweetness to the glass; in a cocktail, the quince provides the fruit sweetness usually delivered by a liqueur. Warm, it can be added to black tea: one teaspoon in the cup gives the tea fruit and fragrance – the sugar cube stays in the box. The manufactory itself calls the combination with hot or cold black tea a highlight.

In the kitchen, quince is the variety that 89Süd expressly recommends for creative recipes and desserts. A spoonful over vanilla ice cream, in plain yogurt, in quark dishes, or over warm semolina pudding – wherever quince jelly fits, the essence fits too, just more liquid and easier to dose.

Store the bottle in a cool, dark place. Once opened, it belongs in the refrigerator and should be consumed promptly.

Our tip: In winter, brew a hot black tea with quince essence, a slice of ginger, and a cinnamon stick – the non-alcoholic punch for an Advent afternoon that smells of cooked quince.

Origin

The 89Süd manufactory is located in Waldkirch, a district of Winterbach in the Günzburg district of Bavarian Swabia. Flora and Christoph Nieß grow most of their fruits, herbs, flowers, and vegetables themselves, using mixed cultivation with an eye toward the bees and insects in the field. The quinces for this essence come from their own and regional cultivation, completely untreated.

They cook in batches when the fruits have reached their ideal harvest time, and bottle them immediately afterward – all by hand, from cultivation to cooking to the label. The illustration on the bottle was drawn by Flora Nieß herself. Since summer 2020, the manufactory has been officially organic-certified, and six of the seven varieties carry the seal. For the quince, the couple made a conscious choice otherwise: better the untreated fruit from their own region than a certified one from further away.

The idea behind all essences from Waldkirch is: little sugar, lots of flavor. Compared to conventional syrup, the focus is on the intense taste of the fruit, hence less sugar and the highest possible concentration of raw materials. You can find more about the couple and the seven varieties on our 89Süd page.

For whom

The Quince Syrup Essence is the bottle for everyone who likes quince and rarely gets their hands on it. It goes well with tea drinkers in the afternoon, dessert on Sunday, and a wheat beer on a summer evening. Quinces are available at the market for a few weeks in October, and those who want to process them need time and a sharp knife. The essence brings the fruit into the whole year without any effort. As a gift, the swing-top bottle is perfect for people who love to cook and would appreciate an ingredient they don't yet have in their pantry.

Those looking for a classic fruit spritzer should choose the Organic Rhubarb Syrup Essence, our bestseller from Waldkirch; those who like it tart and bitter should try the Organic Hop-Lemon Balm Syrup Essence. Further syrups and essences can be found in our Syrup category. The quince essence is not suitable for those who exclusively buy products with an organic seal – for them, the six organic sisters are ready.

Untreated quinces from the region, fruity-tart and fragrant – the syrup essence from Waldkirch for tea, spritzers, and dessert.