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

blossoms syrup pomegranate

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

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

blossoms syrup elderflower gin & tonic

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.

One of my top tipple: Porn Star Martini, simply... happiness.

blossoms syrup Blossoms syrup porn star martini
  • Blossoms Passionfruit Syrup
  • Vanilla Vodka
  • Passionfruit Puree
  • Passionfruit Liqueur
  • Prosecco (in a shot on the side)

Make your own Porn Star Martini

  1. Chill a martini glass with some ice
  2. Put all ingredients into a shaker except for the Prosecco
  3. Remove the ice from the cocktail glass
  4. Strain ingredients into the glass
  5. Pour the Prosecco into a shot glass and sip in turn with the cocktail

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 milkshake

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

Mr G at the Lobby Bar

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.
 

Raspberry and Chocolate Brioche & Butter Pudding

blossoms syrup raspberry dessert

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.

Blossoms Passionfruit Syrup soufflés

Ingredients: Serve 8 mini portions or 4 normal

blossoms syrup passionfruit souffle
  • 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

Grilled Salmon with Pineapple 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 salsa
  • 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

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 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 rhubarb 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.

Blackcurrant Syrup Beauty Mocktail

Recipe By: Emilie at the OXO Tower, this recipe is also lovely using all the flavours on our range.

Ingredients:

  • 25ml Blossoms blackcurrant syrup

  • 70ml lychee juice

  • Dash of lime juice

Instructions:

Shake all ingredients together and pour over ice into a high ball.

blossoms syrup blackcurrant cocktail non alcoholic