FORECAST IS DRIZZLES OF FLAVORS FLAVORS FLAVORS.

Byline: Natalie Haughton Food Editor

Flavored syrups are on the cutting edge these days - trendy and chic. They're no longer just for coffee drinks or Italian sodas.

``Our business has grown more than 20 times (2,000 percent) in the last 10 years,'' notes Melanie Dulbecco, CEO, R. Torre & Co., South San Francisco, producer of Torani flavored syrups and Torani Frusia (a commercial pureed fruit base used in cakes, smoothies, etc.).

Five years ago, the company began to reach out to consumers in hopes they would explore the culinary possibilities of the syrups. ``Our consumer business has doubled in the last year,'' she adds, with syrups available in an ever-increasing number of grocery stores and specialty retailers.

But she also believes that flavoring syrups, which account for $100 million in total sales annually, are still undiscovered beyond the West Coast, even though the product is now available throughout the U.S., Canada and internationally.

Another major player in the syrup market is Monin, whose parent company is headquartered in Bourges, France. Currently, Monin syrups - in 49 flavors, including five blended combinations and the newest Granny Smith apple syrup - are marketed mainly to the commercial and restaurant trade, says Bill Lombardo, CEO, Monin Inc., Clearwater, Fla. However, consumers can find an array of flavors locally at Surfas in Culver City and on the company's Web site, www.monin.com.

Monin costs 20 percent more than competitors, based on quality and flavor, notes Lombardo. But less is required - in many cases 20 to 30 percent less than necessary in comparable flavor applications with other brands, he adds.

The flavor concentrates - natural extractions - are processed in France, then shipped to Clearwater, Fla., where they are bottled with pure cane sugar and water. Although the French company will be 90 years old this year, it wasn't until 1993 that the imported syrups became available in this country.

Monin also offers six sugar-free flavors - raspberry, vanilla, hazelnut, chocolate, amaretto and caramel - which are currently being reformulated with a blend of two sugar substitutes (Splenda and Eridex). They will be calorie- and sugar-free and should be available in the next six weeks.

Torani offers more than 70 different syrup flavors, in addition to more than a dozen sugar-free varieties. Vanilla is the most popular in both the regular and sugar-free styles year-round. Irish cream in both styles is also a big seller due to its popularity in coffee houses and cafes. For sodas, raspberry is the favorite flavor, followed by strawberry, orange, lime and cherry. Other flavors come and go with the seasons. The newest releases include watermelon and sugar-free black cherry, notes Dulbecco.

The health-conscious have joined the bandwagon with sugar-free, carbohydrate-free varieties. Two years ago, Atkins Nutritionals introduced seven flavors of sugar- and calorie-free syrups, notes Richard Hirsch, senior vice president of marketing and brand development, Atkins Nutritionals Inc., New York. Unlike some of their counterparts, Atkins syrups do not contain artificial colorings. The raspberry and strawberry flavors are white - not red, for instance. ``We are a company about health, and artificial color is unnecessary for a health brand. We don't use sugar - and we don't use gum, which adds carbohydrates,'' he points out.

Flavored syrups aren't new in this country. The story of Torani syrups dates back to 1925, when Rinaldo and Ezilda Torre returned to San Francisco with syrup recipes from Lucca, Italy (where everybody kept syrups in the pantry) and began blending syrups in the back of their grocery store in North Beach. The five original flavors, including lemon, almond, grenadine, anisette and tamarindo, were used to make Italian sodas (any kind of sparkling water and ice with a couple of tablespoons of syrup) which quickly became a neighborhood favorite at local delis and cafes.

``Flavored syrups are so much fun,'' says Dulbecco. You can use them to flavor simple drinks like unsweetened lemonade or teas - or to infuse flavor into creations and desserts - from truffles and cheesecakes to fruit pies and more. Beyond that you can use them in salsas, marinades, smoothies, non-alcoholic as well as alcoholic cocktails and blended creations like sangrias, margaritas, daiquiris and more.

The French don't use the syrups in coffee yet, says Lombardo, adding that in France the syrups are mainly used in sodas or instead of cordials in cocktails; some chefs do cook with them. In the U.S., many commercial customers use the syrups to flavor whipped cream, frozen granitas, frozen drinks, smoothies, lemonades, teas and cocktails. Upscale restaurants use them in flavored butters (many make nut butters), flavored cream and desserts (coulis).

Lombardo visualizes the syrup market as growing. ``People are looking for more flavor, and syrups are intense and a way to get there. Syrups are a great way to add flavor at a fairly low cost.''

--Use the raspberry or other colorful flavoring syrups for ease and convenience in decorating dessert plates when seving flourless chocolate cake or cheesecake slices, etc.

--When making layered fruit trifles, add a sprinkling of syrup to cake layers or fruit mixtures. When making tiramisu, add coffee or chocolate syrup to the ladyfinger liquid dipping mixture.

Experiment - and have fun

Flavored syrups are versatile.

Consumers who have not used them before may want to acquaint themselves with flavored syrups by adding them to the simplest drinks or beverages - like sparkling water, unsweetened lemonade, unsweetened iced tea and even water - for flavor, says Laura Morse, marketing associate at San Francisco based R. Torre & Co., producers of Torani Italian syrups. Figure on using about 1 to 3 tablespoons of syrup per 8-ounce cup, depending on the level of sweetness desired. ``That is a quick way to understand how syrups can enhance something you may already have on hand,'' notes Morse.

Also try a couple of tablespoons in iced or hot coffee, which is probably the application people are more familiar with. The sugar-free Irish cream syrup, for instance, tastes great mixed into a cup of hot coffee and topped with a little whipped cream.

Then move on and experiment with the syrups in blended drinks like smoothies and milk shakes, suggests Morse, where you have three, four or five ingredients. Use things like ice cream, frozen yogurts, fruit juices, fresh or frozen fruits including berries, bananas and the like, nonfat or vanilla or fruit-flavored yogurts, regular or chocolate milk, brewed coffee, etc.

Next you might want to give the syrups a whirl in an array of desserts, both uncooked and baked. With the recent reformulation of Torani sugar-free syrups with Splenda, they can now tolerate heat, so they can be baked in cheesecakes, cakes, pies, cookies, etc. Of course, all of the regular formulations (with sugar) can be used in baking and heating. That goes for syrups produced by several other other manufacturers as well. If in doubt, check the label.

The syrups can also be used to enhance and kick up the flavor a notch in fruit salads, fruit compotes, fruit salsas, sauces and more. They're particularly helpful in fortifying fruits that lack flavor.

When adding syrups to favorite recipes, keep in mind that you may have to reduce the other liquids a little to compensate for added moisture from the syrups.

Although none of the Torani flavoring syrups require refrigeration once opened, be aware that the sugar-free products of some other brands, such as Atkins, do. Follow label directions.

Once opened, figure the syrups will last about two years, notes Morse. Unopened bottles are shelf stable for a longer period - up to five years.

Depending on the popularity of the flavor and the manufacturer, look for syrups in 750-, 375- or 187-milliliter bottles in supermarkets, health food stores, specialty shops (Cost Plus World Markets) and restaurant supply stores such as Smart & Final. Some companies also sell their products via the Internet.

PEACH SANGRIA 

4 firm ripe peaches, cut into wedges

1 cup peach flavoring syrup

1/2 to 2/3 cup superfine granulated sugar 

Ice

6 cups chilled rose wine

4 cups chilled sparkling water

Fresh mint for garnish

Stir together peaches, peach syrup and sugar and let stand 1 hour. Add peach mixture to a large pitcher or punch bowl partly filled with ice. Add wine and sparkling water; mix well. Garnish with mint. Makes 8 to 10 servings.

GRILLED SALMON WITH PINEAPPLE MARINADE

1/4 cup pineapple flavoring syrup

1 teaspoon grated ginger root

2 tablespoon rice wine, sherry OR sake

1 tablespoon soy sauce

1 small clove garlic, minced

4 salmon fillets, about 6 ounces EACH

In a small bowl, combine all ingredients except salmon. Coat salmon with marinade and let stand in refrigerator 30 minutes. Grill salmon fillets as desired. Makes 4 servings.

CHOCOLATE TRUFFLES

12 ounces semisweet chocolate chips

1/3 cup Irish cream OR other flavoring syrup

1/4 cup heavy whipping cream 

4 tablespoons butter

Unsweetened cocoa powder 

In a microwave-safe bowl, combine chocolate, syrup and cream. Heat in microwave oven on high power 1 1/2 minutes or until mixture is melted and smooth when stirred. Stir in butter until melted and smooth. Cover and chill until firm, about 4 hours or longer.

Using a 1 1/4-inch ice cream scoop or a tablespoon, scrape up mixture into 20 to 22 balls, about 1 1/2 inches diameter each. Roll in sifted cocoa immediately after shaping. Store in airtight container in refrigerator 2 weeks or in freezer 1 month. Makes about 20 to 22 truffles.

COCONUT PARFAIT

1 cup vanilla ice cream

3 tablespoons coffee flavoring syrup

1/4 cup sweetened flaked coconut, lightly toasted

Layer 1/3 EACH of ice cream, syrup and flaked coconut in a tall freezer- proof parfait glass. Repeat layers two more times. Freeze, covered, until ready to serve, at least 1/2 hour. Makes 1 serving.

NOTE: Substitute caramel, raspberry, peach OR other flavoring syrups as desired.

CLASSIC ITALIAN SODA

1 cup sparkling water

Ice

2 to 3 tablespoons raspberry, peach OR other flavoring syrup of choice

Twist of lemon peel OR sprig of mint for garnish

Pour sparkling water into a 12-ounce glass filled with ice. Add syrup and stir. Garnish with lemon peel or mint. Makes 1 serving.

CLASSIC ICED LATTE

Ice

1/4 cup espresso OR 1/2 cup chilled brewed coffee

1 to 2 tablespoons Irish cream, vanilla OR other flavoring syrup

1 cup cold milk

Whipped cream and shaved chocolate for top

Fill a 16-ounce glass with ice. Add espresso and syrup. Pour in milk and stir. Top with whipped cream and shaved chocolate. Makes 1 serving.

CHAMPAGNE BRUNCH PUNCH

6 tablespoons raspberry flavoring syrup

1 (750 milliliter) bottle champagne

1/2 cup fresh orange juice

Combine all ingredients in a punch bowl filled with ice. Makes 5 to 6 servings.

CHOCOLATE CREAM FROSTY

3 ice cubes

1/2 cup water

2 tablespoons heavy whipping cream

2 tablespoons sugar-free chocolate flavoring syrup

Place all ingredients in a blender container and blend until frothy. Makes 1 serving.

PEACH FIZZ

1 1/2 cups vanilla ice cream, softened

1 ripe peach, pitted, peeled and sliced

1/4 cup peach flavoring syrup

1/4 cup plus 2 tablespoons club soda OR sparkling water

In a blender container, blend ice cream, peach slices (reserve 1 or 2 for garnish) and peach syrup until smooth. Pour club soda into a tall glass, add ice cream mixture and serve, garnished with a peach slice. Makes 1 or 2 servings.

RASPBERRY COFFEE RAPTURE

1 cup hot coffee

1 tablespoon raspberry, Irish cream OR other flavoring syrup as desired

2 tablespoons brandy (optional)

Whipped cream for topping

In an Irish coffee or other mug, combine coffee, syrup and brandy; stir well. Top with whipped cream. Makes 1 serving.

RASPBERRY VINAIGRETTE

2 tablespoons raspberry flavoring syrup

1 tablespoon finely minced shallot 

6 tablespoons raspberry vinegar

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil 

Salt and pepper to taste

In a small mixing bowl, combine all ingredients and whisk well to incorporate oil and vinegar. Makes about 1/2 cup.

MANGO SALSA 

1/4 cup mango flavoring syrup

2 ripe mangoes, peeled and diced

1/4 cup minced red onion

1 OR 2 jalapeno OR California chile peppers, finely chopped

1/4 cup chopped fresh cilantro

1 teaspoon grated lime peel

1 teaspoon grated ginger root

2 tablespoons fresh lime juice (about 1 lime)

1/2 teaspoon salt

Toss all ingredients together in a nonreactive bowl and serve. Serve with chips or grilled fish, chicken or meats. Makes about 1 3/4 cups.

VANILLA KISS

2 tablespoons vanilla flavoring syrup

1/2 cup brewed coffee, chilled

1/4 cup milk

1 tablespoon unsweetened cocoa powder

1 1/2 cups ice

In a blender container, combine all ingredients and blend until smooth. Top with whipped cream. Makes 1 serving.

METROPOLITAN

1 1/2 tablespoons Mandarin orange flavoring syrup

1 tablespoon fresh lime juice

2 tablespoons cranberry juice 

1/4 cup vodka

1 cup ice

Lime twist for garnish

Combine all ingredients except lime twist in a cocktail shaker and shake until well-chilled. Strain and pour into a martini glass. Serve with a lime twist. Makes 1 serving.

WATERMELON MARGARITA

2 tablespoons watermelon flavoring syrup

6 tablespoons margarita mix

2 tablespoons tequila

1 cup ice

Combine all ingredients in a cocktail shaker and shake until well-chilled. Strain and pour into a chilled margarita glass (dipped in salt, if desired). Serve with a lemon or lime twist, if desired.

For a blended version, combine all ingredients in a blender container and blend until smooth. Makes 1 serving.

STRAWBERRY MARGARITA: Use 2 tablespoons strawberry flavoring syrup in place of watermelon syrup.

PINEAPPLE SALSA

2 cups drained, diced canned OR fresh pineapple

1/4 cup pineapple flavoring syrup

1 tablespoon rice vinegar 

1 tablespoon finely minced green onion

1 jalapeno OR California chile (use less for a less spicy salsa), finely minced

1/4 cup finely diced red bell pepper

Juice of 1 lime

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh mint

In a bowl, mix together all ingredients. Serve with grilled fish, pork or chicken or as a dip for tortilla chips. Makes about 2 1/2 cups.

SPICY PECANS

1/4 cup Almond Roca flavoring syrup

1 tablespoon peanut oil 

1/2 pound pecan halves (about 2 cups)

1 teaspoon sugar

1/2 teaspoon ground cumin 

1/2 teaspoon chili powder

Pinch cayenne pepper

1/2 teaspoon salt

In a medium skillet, heat syrup and oil until hot. Add pecans. Cook over medium heat, stirring occasionally, about 5 minutes or until syrup has reduced and coats nuts. Remove from heat and spread nuts out on a foil-lined baking sheet.

Mix sugar, spices and salt together and sprinkle over nuts; toss until mixed. Bake in preheated 350-degree oven 10 to 15 minutes or until lightly golden. Cool and serve. Makes 2 cups.

BRANDIED PEACH GLAZE

1/2 cup brandy

1 cup peach flavoring syrup

1 teaspoon balsamic vinegar

1/2 teaspoon curry powder

Salt and pepper

In a medium saucepan over medium to medium high heat, reduce brandy and syrup by half. Mix in vinegar, curry powder and salt and pepper to taste; simmer 5 minutes. Use as a glaze for pork chops, pork tenderloin or baby back ribs. Makes 3/4 cup.

FRESH BERRY COMPOTE

1 pint blueberries, rinsed

1/4 cup blueberry flavoring syrup

1/2 pint raspberries, rinsed

In a small saucepan, heat 1/3 of blueberries with blueberry syrup about 5 minutes. Let cool a few minutes. Mix with remaining blueberries and raspberries. Serve warm or at room temperature over waffles, garnished with flavored whipped cream, or over ice cream or cake slices. Makes about 1 cup.

STRAWBERRY MILK SHAKE

1/3 cup strawberry flavoring syrup

1/2 cup milk

1 cup vanilla ice cream

1 cup fresh strawberries

In a blender container, combine all ingredients and blend until smooth. Makes 1 serving.

ORANGE FROSTY

1 1/2 cups vanilla ice cream

1/2 cup cold orange juice

1/4 cup Mandarin orange flavoring syrup

In a blender container, combine all ingredients and blend until smooth. Pour into a tall, chilled glass. Makes 1 or 2 servings.

FLAVORED WHIPPED CREAM

2 cups heavy whipping cream

2 1/2 to 3 tablespoons (or more to taste) raspberry OR other flavoring syrup

Beat cream to soft peaks or until stiff and mix in syrup. Serve atop your favorite beverage or dessert.

RISE AND SHINE SMOOTHIE 

3 tablespoons sugar-free raspberry flavoring syrup

2 tablespoons sugar-free vanilla flavoring syrup

1/2 cup milk

4 fresh strawberries OR other berries OR fruit

1 1/2 cups crushed ice

Blend all ingredients in a blender container until smooth. Makes 1 serving.

STRAWBERRIES WITH BALSAMIC-BERRY SAUCE

1 cup strawberry flavoring syrup

3/4 cup balsamic vinegar

2 pints fresh strawberries, rinsed, hulled and quartered

Cracked black pepper, for garnish

Creme fraiche (optional)

Heat syrup and vinegar in a small saucepan over medium heat and simmer until reduced by half. Cool completely. Divide strawberries among 4 parfait glasses. Pour sauce over strawberries and garnish with cracked pepper and creme fraiche, if desired. Serve immediately. Makes 4 servings.

IRISH COFFEE ITALIAN MILKSHAKE

1/4 cup Irish cream flavoring syrup

1 1/2 cups coffee ice cream

1/4 cup espresso OR brewed coffee

Combine all ingredients in a blender container and blend until smooth. Makes 2 servings.

COCOA-NUT SHAKE

2 tablespoons hazelnut flavoring syrup

2 tablespoons chocolate syrup (like Hershey's)

1/2 cup milk

1/2 cup vanilla ice cream OR frozen yogurt

1 tablespoon instant espresso powder

In a blender container, combine all ingredients and blend until smooth. Makes 1 serving.

PEACH AND TOMATO SALSA

1 cup peeled and diced fresh peaches

1/4 cup peach flavoring syrup

1 cup seeded and diced ripe tomatoes

2 tablespoons finely chopped green onions

2 tablespoons champagne OR white wine vinegar

2 tablespoons chopped Italian parsley

Pinch cayenne pepper

Pinch salt

Mix together all ingredients in a nonreactive bowl. Serve as a topping for grilled or broiled halibut, sea bass or chicken or as a dip with tortilla chips. Makes about 2 1/2 cups.

CAPTION(S):

6 photos, box

Photo:

(1 -- cover -- color) Do yourself a FLAVOR

Not just for soda or coffee anymore, tasty syrups can zip up other dishes

(2 -- color) Enhance Mango Salsa with mango flavoring syrup. Serve with chips or grilled fish or chicken.

(3 -- color) PEACH SANGRIA

(4 -- color) Toss spinach with cooked shrimp, sliced cucumber, halved tomatoes and Raspberry Vinaigrette for a delicious salad.

(5 -- color) no caption (flavored syrups)

(6) Top purchased waffles with a Fresh Berry Compote for brunch.

Box: Experiment - and have fun (see text)