Wall Street Journal. Grenadine, True or False. By Eric Felton
Fancy Food & Culinary Products Magazine. April 2006. "These California-inspired syrups contain all natural fruit juices, herbs, flowers and vanilla bean pods for a true flavor infusion."
NBC's Today Show. January 2004. "They have made pomegranate syrup that you can put on ice cream or in cocktails." "Pomegranate juice is hot!" "This is very high in antioxidants. Very rich!"
House & Garden Magazine: Larder. June 2004. Lora Zarubin highlighted the syrups "To jazz up many of your favorite cocktails or a harmonious note to snacks of several kinds."
The San Francisco Chronicle. March 2004. "Syrup maker is sweet on the flavors of Sonoma."
New York Times. July 2004. "Shopping cool drinks, a splash of flavor."
Papercity Magazine. October 2004. Michelle Crowne Luxurious Larder "No. 3 Lavender Infused, made with Sonoma-grown lavender seems to have garnished an especially devoted following..."
Food Network. November 2004. "Whats hot! What's Cool!". "Great big food show, Mark Summers recommends Sonoma Syrup."
Better Homes & Gardens. April 2005. "In good taste."
KQED Food Bytes Take 5. June 2005. With Amy Sherman.
Martini Republic. December 2005. "Theirs is my current choice for quality cocktails calling for grenadine – and these cocktails stand proudest with real tart/sweet pomegranate flavor.
Specialty Coffee Retailer Magazine. January 2006. "Syrup flavors mix it up for new tastes of winter" "...customers are seeking unique, regional flavors like Meyer Lemon and Pomegranate."
Emeril's Notes from the Kitchen. August 2005. "Making a great mocktail means relying on top notch ingredients - the best quality juices, teas, fruits and syrups."