Blossoms Elderflower Pate de Fruit 

 Photo Credit to Lee Westcott 

Photo Credit to Lee Westcott 

One of our top UK chefs uses our strawberry to make a pate de fruit integrated in one of their dessert. I thought it would be nice to do the same with our top flavour Elderflower. You can apply the same recipe to all our different syrups.

Ingredients: 

  • Blossoms Elderflower syrup 400g
  • Caster Sugar 40g
  • Pectin 4g

To make the pâte de fruit, place the elderflower syrup in a pan, place over a medium-high heat and mix the sugar and pectin together in a bowl. When the elderflower syrup is at a boil, add the sugar and pectin mix to the syrup, whisking continuously. Cook to 107°C.

Blossoms Elderflower Gin & Tonic. why did I wait so long to add it to the range?

 Photo credit to our friend  https://www.instagram.com/thecocktail.blog/

Ingredients:

15ml Blossoms Elderflower syrup

25ml London Dry Gin

100ml Tonic Water (please do use other brands than the obvious one)

Lime 

How to make:

Fill a glass with ice.

  1. Pour the syrup and dilute with the London Dry Gin.

  2. Top with the tonic water.

  3. Squeeze a little wedge of lime to the G&T and just add it to the drink.

The Little Pancake Recipe - Blossoms Sloe Syrup

Ingredients:

  • 4 tsp Blossoms sloe syrup
  • 300g rhubarb
  • 30g caster sugar 
  • Juice and zest of an orange

Instructions:

1. Wash the rhubarb and chop into chunks about an inch thick. Place the rhubarb in a saucepan with the sugar, orange juice and orange zest, and cook over a medium heat.

2. Heat until the orange juice starts to bubble, and then turn down to a low heat, letting the rhubarb simmer for 5-15 minutes until soft. It won’t take long to cook through if the rhubarb is ripe but it should be enough time to prep steps 1 and 2 of the crepe batter: follow this link to access the Little Pancake blog.

3. Many stewed rhubarb recipes suggest adding water to the fruit but this usually makes the mixture too wet. If needed, add 1tbsp of water but it’s best to allow the fruit to release its own juices first.

4. Once cooked, stir through the Sloe syrup and set aside the rhubarb. Now onto the crepes: follow this link.

Aude's Hot Toddy with Blossoms Pomegranate Syrup

I know it is Wednesday but it is all about the hot drink that will help you through a cold :-)

15ml Blossoms Pomegranate Syrup

15ml Cognac (yes I know I am French)

15ml Rum (I like it "aged")

15ml Lemon Juice

teacup-2325722_1280.jpg

Add all the ingredients in a mug with some boiling water. Garnish with lemon slice for extra Vitamin C.

Chocolate Brioche & Butter Pudding feat Blossoms Raspberry Syrup

Blossoms Syrup Raspberry

Instant Love:

The inspiration for this recipe comes from the lovely Lotte Duncan's book and my friend Lynda's idea. I have used the raspberry on this occasion but Grenadine, Sour Cherry or Blackcurrant work really well also. It is so simple and so delicious that I finished the cold leftover with my friend George for breakfast.

Ingredients: Serve 4 (large) or 6 (medium portions)

  • Blossoms raspberry syrup 
  • Brioche loaf thickly sliced
  • 40gr Sugar
  • 50gr Butter (melted)
  • 500ml Milk
  • 2 Eggs
  • 100gr Dark chocolate chunks

Instructions:

Preheat the oven to 180°C/gas mark 4.

Drizzle Blossoms syrup on the slices of brioche and arrange them in overlapping rows in your dish lined with baking paper. Sprinkle the chocolate chunks between slices and on top.
Beat the sugar and the eggs together then add the butter and the milk. Pour the mixture over the brioche and leave it to soak in for 15 minutes. Bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy.

Serve warm with ice cream, cream or custard. It is such a quick recipe, I often make it on Sundays when my girls come back from playing hockey in the cold and need instant gratification.

Halloween weekend: Vampire cocktail with Blossoms Grenadine Syrup

Very easy to make:

Blend 1 scoop vanilla ice cream, 30ml tripe sec & 15ml white crème de cacao & drizzle Grenadine down the glass. Indulge.

Blossoms Syrup Grenadine cocktail

Photo credit to the cooking channel tv

Blossoms Syrup Cupcake (any flavours)

Here comes the summer... Let's have some cupcakes topped with Grenadine icing.. (you can use any of the syrups). 

For all the cake makers out there, my friend Denise Godbolt has created the perfect balanced recipe for flavoured icing. The measurements are perfect for 30 cupcakes and all flavours in the Blossoms range work wonderfully.

Here it is:

  • 200 gr Blossoms grenadine syrup
  • 250 gr Unsalted Butter
  • 875 gr Icing Sugar

Beat the soft butter and the sugar together. Add the syrup and Voila!

Blossoms Syrups (any flavour) & Mix Berries Milkshake

To be enjoyed by children and adults...

 

INGREDIENTS

  • 50ml Blossoms Syrup (any flavour) plus additional few drops for drizzling
  • 200gr frozen mix berries pack
  • 200ml milk
  • 4 strawberries (optional for garnish)

PREPARATION

Blend all ingredients apart from the strawberries.

Divide among glasses. Drizzle each with some Strawberry Syrup, garnish with strawberry, if desired, and serve with a spoon and straw.

Blossoms Syrup Strawberry smoothie

Blossoms Sour Cherry Syrup: Nutty Geisha' by Susie Wong

Recipe By: Epernay Champagne Bar, Manchester

Ingredients:

epernay champagne bars blossoms syrup sour cherry cocktail recipe
  • 5ml (1/8oz) Blossoms sour cherry syrup
  • 40ml (1 1/2oz) Hayman’s Old Tom Gin
  • 25ml (1oz) Pistachio Cream Liqueur
  • 20ml (3/4oz) Almond water
  • 4 Drops The Bitter Truth Orange Flower Water
  • 2 bar spoons of Mascarpone
  • 1 bar spoon Lime and Bergamot Sugar
  • 1/2 bar spoon of matcha green tea powder
  • Garnish: Pistachio nuts and pistachio candy floss
  • Glass: Coupette
  • Ice: None

Instructions: 

Hard shake and strain into a chilled serving glass

Blossoms Pomegranate Syrup: Mr G at the Lobby Bar Cocktail

Recipe by:  Lobby bar at One Aldwych

Ingredients:

blossoms syrup pomegranate cocktail
  • 10 ml Blossoms Pomegranate Syrup
  • 4 fresh raspberries
  • 1 thyme sprig
  • 40mls vodka
  • 20ml framboise liqueur
  • 10ml Aperol
  • 20ml pomegranate juice

Instructions:

Muddle the fresh raspberries inside the shaker and add the rest of the ingredients with ice. Shake it and double-strain it, pouring it over crushed ice in a tall glass.

Garnish:
Blackberry, raspberry and blueberry on a cocktail stick and a thyme sprig.
 

Blossoms Passionfruit Syrup soufflés

Ingredients: Serve 8 mini portions or 4 normal

 photo credit to master cook.com

photo credit to master cook.com

  • 25ml Blossoms passionfruit syrup
  • 25g/1oz butter softened, for greasing
  • 2 tbsp caster sugar for dusting
  • 3 free-range egg whites
  • 50ml/2fl oz ready-made vanilla custard
  • 1 tbsp icing sugar 

Instructions:

Preheat the oven to 230C/210C Fan/Gas 8. Grease  the ramekins with butter, then dust the insides with a coating of sugar.

Whisk the egg whites in a clean bowl until firm peaks form when the whisk is removed.

Fold the custard and passion fruit syrup into the whisked egg whites, then spoon the mixture carefully into the ramekins, smooth the tops using a palette knife and place them on a baking tray.

Bake the soufflés in the oven for 8-10 minutes, until risen and golden-brown.

Dust the soufflés with the icing sugar and serve immediately

Three little owls favourite: Pomegranate Superfood Salad Recipe

blossoms syrup pomegranate salad

Ingredients: Serves 4

1 tbsp Blossoms pomegranate syrup

Rocket and Spinach leaves 

3 small spring onions sliced very thinly

100g Pomegranate seeds 

20gr Toasted pinenuts

50gr Feta cheese

20g Parsley, picked and roughly chopped

1 tbsp White wine vinegar

2 tbsp Olive oil

Seasoning

PS: you can add some chicken fillets if you want a little extra protein...

Grilled Salmon with Blossoms Pineapple Syrup Marinade

Ingredients: Serves 4

  • Marinade: 75ml Blossoms pineapple syrup
  • 1 Tbsp soy sauce
  • 1 tsp grated ginger root
  • 2 Tbsp rice wine, sherry or sake
  • 4 Salmon fillets

Instructions:

Combine the marinade ingredients. Coat the salmon with the marinade and let sit for 30 min. Grill the salmon to your taste.

 Serve with Mango Salsa. (See separate recipe)

Mango Salsa with Blossoms Mango Syrup

Ingredients:

blossoms syrup mango
  • 50ml Blossoms mango syrup
  • 2 Ripe mangos peeled and diced
  • 1 Finely sliced red onion
  • 1 Finely chopped chili pepper
  • Small bunch of chopped coriander
  • 1 tsp each grated lime zest and ginger root
  • 2 Tbsp. lime juice (about 1 lime)
  • Salt

Instructions:

Toss all of the ingredients together in a bowl and serve.

Fresh Berries Compote with any Blossoms Syrup flavour

blossoms syrup dessert

Ingredients:

  • 75ml Blossoms syrup (your choice of flavour)
  • 1 Punnet blueberries
  • 1 Punnet raspberries

Instructions:

In a small saucepan, heat one third of the blueberries with Blossoms syrup for about 5 minutes.

Let cool for a few minutes. Mix with the remaining blueberries and raspberries.

Serve over waffles, porridge, yoghurt or pancakes

Sweet and Sour Chicken with Blossoms Rhubard Syrup

Ingredients: Serves 6

  • 75ml Blossoms Rhubarb syrup
  • Put 12 Chicken thighs (on the bone) in a oven proof dish
  • Mix the following and pour over the chicken:
  • Juice of 1 lemon
  • 1 Garlic clove crushed
  • Salt and pepper
  • Sesame seeds and spring onions for topping.

Instructions:

blossoms syrup sweet and sour chicken

Cook in pre-heated oven for 30mins at 180°C.  Sprinkle some sesame seeds and spring onions before serving with steamed vegetables.

Blossoms Blackcurrant Syrup Orchard Mocktail

Recipe By: Emilie at the OXO Tower

Ingredients:

  • 25ml Blossoms blackcurrant syrup
  • 25ml Apple juice
  • 50ml Gin
  • 15ml Lemon juice

Instructions:

Shake all ingredients together and pour into a Martini glass.