sour cherry

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

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 mocktail

Blossoms Strawberry Syrup Cocktail: 6 O'Clock-tail by Susie Wong

Recipe By Susie Wong

blossoms syrup raspberry cocktail

Ingredients

  • 20ml Blossoms strawberry syrup
  • 30ml AKA Vodka
  • 25ml Ish London Dry Gin
  • 5ml Cacao Blanc
  • 3-4 Dash The Bitter Truth Rose Water
  • 25ml Rose hip and Hibiscus Tea
  • 15ml Lime
  • Egg White

Blossoms Sour Cherry Syrup Cocktail: SAYURI

Recipe by: Susie Wong

Ingredients:

  • 15ml Blossoms Sour Cherry syrup
  • 50ml Gin
  • 10ml Chamberyzette 
  • 15ml Lime juice
  • 25ml Watermelon juice
  • 15ml Egg white

Instructions:

  • Dry Shake.. Wet Shake.. Fine strain into coupette.
  • Watermelon Gin Jelly Garnish

Blossoms White Chocolate Pots

Ingredients:

  • 350g Good quality white chocolate broken into chunks
  • 4 Large eggs
  • 1 tps Lemon extract
  • 1 tps Lemon zest
  • Few drops of vanilla extract
  • Small pinch of salt
  • 250ml Double cream
  • Please refer to the jelly recipe (only 1/4 of quantity is needed)

Instructions: 

Blend the white chocolate, eggs, lemon extract, lemon zest, vanilla extract and salt until the chocolate is finely broken up.

Heat the cream on low temp for about 4-5 minutes without bringing it to a boil. Remove from heat. While blending, slowly add the hot cream until completely smooth.

Pour the mixture evenly in the glasses leaving enough space for the jelly topping. Refrigerate to set for 3-4 hours.

When they are set, then prepare your jelly. Pour a small quantity over the chocolate and chill in the fridge for 2 hours or until set.

Additional:

You can use the same idea to top up dark chocolate mousse pots.

Blossoms Syrups (any flavour) Jelly

 

Ingredients:

  • 250ml Any of the Blossoms syrups
  • 100ml Water
  • 4 Sheets of gelatine

Instructions:

  • Place the gelatine in a water bowl for 3 mins. 
  • Heat the syrup and water together for 2 mins then add the soft gelatine.
  • Pour in the serving cups and place in the fridge to set.

Additional:

It is such a simple recipe, you can make it in 3 mins top!

Just before it sets, push in few sliced strawberries for added fun and a little bit of whipped cream. Grown-ups and children will adore these....

You can always add few drops of any spirit of your choice in the syrups if you want a grown up version, even the French people will like them!