Here are a few quick inspirational ideas for ways to use your Pinks Syrups. You can also use the links on the left to find a great recipe featuring one of your Pinks Syrups, or perhaps inspire you to try a new flavour syrup.
And if you create a great new recipe please let us know!
Drinks
Pour 15ml of Muscat Syrup into a Champagne flute and add chilled Champagne or sparkling white wine for a refreshing sun-downer. Dilute Raspberry Syrup with a little water. Freeze in an ice cube tray – drop two cubes into Champagne or sparkling white wine for a slow flavour burst. Dilute Summer Fruits Syrup with lemonade – serve with ice and a slice.
Ice creams
Pour Pinks Syrups over vanilla ice cream – then sprinkle with crushed biscuit. Use Pinks Syrups in your icecream maker – 1 part per 10 of milk.
Salad dressings
Raspberry - 1 part Raspberry Syrup, 1 part Balsamic vinegar, 2 parts olive oil – add a touch of whole grain mustard if required. Elderberry or Summer Fruits – 2 parts Syrup, 1 part white wine vinegar & 2 parts olive oil. Add a little chopped herb, basil or oregano – season, shake well and serve.
Fresh fruit
Drizzle Pinks Syrups over any combination of fresh fruit... Quarter, skin and core a pear, slice thinly, arrange in a fan shape around fresh Raspberries and drizzle Summer Fruits Syrups over and around. Try Cranberry Syrup with sliced banana – Plum Syrup with pineapple, mango and kiwi – and for those fresh English strawberries a drizzle of Summer Fruits syrup. Or better still, stir the syrup into fresh cream and pour!
BBQ
Mix 45ml of Muscat Syrup, 15ml of olive oil, one crushed clove of garlic and a sprinkle of thyme. Coat 8 chicken thighs or drumsticks, marinade for an hour. Brush Plum Syrup onto pork, Elderberry or Damson onto steak or Summer Fruits onto Lamb for an instant BBQ treat. Mix 30ml of Plum Syrup, one chopped chilli and a crushed clove of garlic with a dozen raw tiger prawns. Marinade for an hour. Skewer with peppers, onions and mushrooms. Cut courgettes, onions, peppers and mushrooms into 3cm pieces. Toss in 45 ml Muscat Syrup & 15ml olive oil. Skewer and BBQ. Fruit parcels – use any seasonal fruit. Slice into 1 cm pieces and put into a foil parcel, drizzle with Pinks Syrup, seal parcel and pop it on the grill.
