Ice Syrup is a unique, one-of-kind food product with unlimited versatility, endless applications and the ability to morph flavours and enhance foods both as a stand-alone food and beverage condiment or an ingredient in multiple food applications.

Ice Syrup™ is a wholly natural and distinctive Canadian product derived from Vidal and Cabernet grapes varieties. Ice Syrup is a unique, one-of-kind food product with unlimited versatility, endless applications and the ability to morph flavours and enhance foods both as a stand-alone food/beverage condiment or an ingredient in multiple food applications.

While the finished syrup stands alone as a flavour-enhancement for cooking, it is important to recognize that the product has a number of other attributes that contribute to its attractiveness to the consumer, particularly with regard to the demand for products that promote health and well-being.

To illustrate what he sees ahead for his new product, Murdza points to the example of balsamic vinegar, first introduced to the U.S. market in the late 1970’s. “Sales of balsamic in North America began with two thousand cases coming in a container load of products from Italy. Today, the global market for balsamic is more than two hundred million bottles a year, and it’s a ‘go-to’ product. We see the same type of opportunity for Ice Syrup if it’s supported".

Sweet & Sticky Ice Syrup was the brain child of Niagara businessman Steve Murdza. Murdza’s family has been growing grapes in the St. Davids area since the early days of hybrid and vitis vinifera grapes being planted in Ontario. “At one time, my father had two hundred acres of wine grapes on the go”, Steve notes, explaining that they were one of the first families to grow higher-quality wine grapes.

While Murdza has a big vision, he's starting off small, diligently pitching his product to gourmet food shops, wine critics and prominent chefs. In an effort to promote the syrup as a cooking ingredient, Murdza strategically distributed bottles to local chefs with the hopes they'll come up with unique uses for it. The sweet treat has already garnered interest from top Toronto chefs Susur Lee -- who has endorsed the product -- and Mark McEwan.