Zingy C

  • By Non Rhys
  • 09 Jan, 2017

A healthy alternative cocktail

Zingy C
Zingy C

Whether you're trying to start the year dry or trying to fight a cold, it can make this time of year feel dreary. So we've been experimenting with our sugar free syrup range to come up with a drink that's a great cocktail packed with Vitamin C! Many non-alcoholic cocktails are too light and watery for this time of year, and can't compete with a classic shorts like sours, but this recipe will give your taste buds the zing it needs as a non-alcoholic sipping cocktail!

Prepare...
15ml or 1/2 Fl Oz of Freshly Squeezed Lemon Juice (approximately half a lemon)
40ml or 1 1/2 Fl Oz of Freshly Squeezed Orange Juice (approximately half an orange)
...and strain into a cocktail shaker with ice.
Add...
30ml or 1 Fl Oz of Sugar Free Rowan Syrup
100ml or 4 Fl Oz Apple Juice
...Shake vigorously, giving arms a bonus workout!
Pour into two Martini glasses.
Garnish with lemon peel.

If you decide you deserve a break from a dry January, simply want to delay the health kick until next month (or next year!) or just realise a dry month is just not going to happen for you... then add 50ml or 2Fl Oz of Vodka to the recipe!

Tast Natur

By Non Rhys 07 Dec, 2017

Blackberry & Banana Ice Cream

Makes 2 Servings

 

Ingredients

  • 1 Large Banana
  • 2 Tablespoons of Blackberry Syrup (Try other flavours too!)

 

Instructions

  • Use a ripe, soft banana
  • Peel and slice the banana
  • Place the banana in an airtight container or freezer bag
  • Freeze the banana pieces for at least 2 hours
  • Blend the frozen banana pieces with a Food Processor until smooth and creamy
  • Add 2 Tablespoons of Blackberry Syrup and blend again, to mix and aerate the ice cream
  • Transfer into an airtight container and freeze until solid
  • Serve with Blackberry Syrup drizzled over the top
By Non Rhys 30 Sep, 2017

Fed up with Blackberry Tarts and Apple Crumbles? Stuck for new recipes for any fruit you have collected this month? I used Elderberries and Elderflower Syrup; you can experiment with different Fruit and Syrup combinations to discover your favourite! Try this dairy free cake recipe:

Ingredients

  • 55g (2 oz) Sunflower spread
  • 110g (4 oz) Sugar
  • 170g (6 oz) Fruit Puree (i.e. Apple, Blackberry, Raspberry)
  • 1 tablespoon Tast Natur Botanical Syrup
  • 150g (5 oz) Self-Rising Flour
  • 1/2 Teaspoon Bicarbonate of  Soda

Optional:

  • 1/2 Teaspoon ground cinnamon  or
  • 1/2 Teaspoon ground mixed spice

Method

In a large mixing bowl, cream the sunflower spread with the sugar. Puree the fruit in a blender and combine it and the syrup to the mix.  

Sift the flour, Bicarbonate of Soda, and spices if using these, together into the bowl. Mix thoroughly.

Pour the mixture into a Brownie Tin (23cm/9in square baking tin) or Muffin Cases and bake at 180 C / Gas 4 for about 20 minutes.

By Non Rhys 07 Sep, 2017

 

100ml VODKA

100ml RHUBARB SYRUP

30ml ADVOCAAT

75ml LEMONADE

 

SHAKE VODKA AND RHUBARB SYRUP WITH ICE UNTIL CHILLED.

WHISK ADVOCAAT AND LEMONADE IN A JUG WITH ICE TO LIGHTEN.

STRAIN VODKA AND RHUBARB MIXTURE IN TO FOUR CHILLED GLASSES.

POUR 25ML OF ADVOCAAT AND LEMONADE MIXTURE OVER AN UPSIDE DOWN SPOON INTO EACH GLASS, SO IT SITS ON TOP OF THE VODKA AND RHUBARB MIXTURE.

By Non Rhys 30 Aug, 2017


Ingredients:
• 100g Sugar
• 100g Margarine or Butter
• 100g Self-Raising Flour
• 2 Eggs
• 1 Teaspoon Lavender Syrup

Cream the sugar and margarine in a mixing bowl, sift in the flour and mix.

Add the eggs and syrup and mix well.

Spoon mixture into cupcake cases and bake at 180 degrees centigrade for 20 minutes, or until a golden brown colour.

Decorate and Enjoy!

By Non Rhys 09 Jan, 2017
Zingy C

Whether you're trying to start the year dry or trying to fight a cold, it can make this time of year feel dreary. So we've been experimenting with our sugar free syrup range to come up with a drink that's a great cocktail packed with Vitamin C! Many non-alcoholic cocktails are too light and watery for this time of year, and can't compete with a classic shorts like sours, but this recipe will give your taste buds the zing it needs as a non-alcoholic sipping cocktail!

Prepare...
15ml or 1/2 Fl Oz of Freshly Squeezed Lemon Juice (approximately half a lemon)
40ml or 1 1/2 Fl Oz of Freshly Squeezed Orange Juice (approximately half an orange)
...and strain into a cocktail shaker with ice.
Add...
30ml or 1 Fl Oz of Sugar Free Rowan Syrup
100ml or 4 Fl Oz Apple Juice
...Shake vigorously, giving arms a bonus workout!
Pour into two Martini glasses.
Garnish with lemon peel.

If you decide you deserve a break from a dry January, simply want to delay the health kick until next month (or next year!) or just realise a dry month is just not going to happen for you... then add 50ml or 2Fl Oz of Vodka to the recipe!

By Non Rhys 04 Jan, 2017
This time of year we often crave a vitamin boost to get us through colds in the cold! If you're looking for a way to use any  foraged berries leftover from Autumn still in the freezer, and don't fancy making another stodgy crumble why not combine them with Rowan Syrup, a berry packed with Vitamin C? We've used the Sugar Free version in this recipe.  Alternatively, simply buy a pack of mixed berries to conveniently keep in the freezer for when you need them?

Blend...
1 Cup Oat Milk
1 Cup Mixed Berries, preferably frozen (We use blackberries, blackcurrants, cherries and blueberries)
1 Tablespoon Rowan Sugar Free Syrup

This recipe serves one, couldn't be easier, and makes a berry nice breakfast smoothie!

By Non Rhys 12 Dec, 2016
Not many plants are growing during this Wintery Welsh Weather. The sunny coloured Gorse flowers (Eithin in Welsh) are therefore a special sight during a cold walk, and a tasty treat once back into the warmth! Because it stands out when other plants have died back for Winter, many think that it's always flowering, and therefore the saying 'When gorse is out of blossom, kissing's out of fashion'. I think Gorse, with its surprisingly tropical taste, is therefore the only choice for a Festive Cocktail. We've combined it with a few other ingredients which will probably be around the kitchen during Christmas.

In a shaker (pint glass will substitute well) place...
20ml of Gorse Syrup
25ml of Brandy
Stir with ice to combine, cool and dilute slightly. (Until the outside of glass mists and condenses slightly)
Pour into a Flute or Martini glass, without the ice, through a Hawthorne Cocktail Strainer (or a small strainer will serve)
Top up with Prosecco, about 60ml
Stir and garnish with a spiral of Orange Peel

Nadolig Llawen!
By Non Rhys 23 Nov, 2016
Apple & Cinnamon French Toast

Gently melt 100g butter and add to 100ml Apple Syrup.
In a separate bowl whisk 3 eggs, 60ml milk and 1 Tablespoon of ground cinnamon. 
Flatten a slice of soft bread, white is recommended and cutting off crusts is optional
Coat one side with the Apple Syrup mixture and roll up, with that side facing inwards
Dunk rolls in egg mixture
Fry in butter for a few minutes each side, until golden
Drizzle with or dunk in some extra Apple Syrup

Perfect with fresh ground coffee for a Wintry treat!

By Non Rhys 07 Nov, 2016
With Winter festivities on the way it's always handy to have a simple yet sophisticated dessert ready to impress your guests, or just to treat yourself on a freezing night in! This recipe is great for entertaining, as it can be prepared in advance and just popped in the oven when you're ready to serve. This recipe is per single serving, so just adjust accordingly if you want to share!
Syrup Soufflé
Place 20g Butter and 25g Dark Chocolate into a bowl, and melt over a saucepan of boiling water, ensuring the bottom of the bowl doesn't touch the water.
Combine one egg and 20ml of Rose Syrup (Lavender is also great) in a bowl and whisk until frothy.
Fold 20g of sifted self-raising flour into the egg mixture, and then whisk until smooth and frothy once more.
Add the melted chocolate mixture and then lightly mix and whisk one final time.
Pour into a Ramekin dish and place in a pre-heated oven at 180 degrees for 12-15minutes.
If you can resist, the Soufflés can be covered in cling film and kept chilled until later.
Keep an eye on the Soufflés near the end, as once they have risen and the top has cracked, wait another couple of minutes and they should be ready. They should be gooey on the inside and cakey on the outside! Scrumptious served with either cream or ice cream.



By Non Rhys 20 Oct, 2016
Scary Bloody Mary
We like to have fun and experiment with our syrups, so this Halloween we have decided to make a limited edition garlic syrup to keep those undead creatures at bay! It’s great as a marinade for roasting, or even as a basis for a dressing. However, we’ve decided to incorporate it into a twisted version of a classic drink:

Try if you dare...
 Chilli Syrup 1 floz/30ml
 Garlic Syrup 1 part floz/30ml
 Vodka 2 floz/60ml
 Tomato Juice 5 floz/150ml
 Juice of half a Lemon
 Pinch of black pepper and salt
Combine all ingredients in a cauldron with ice, and stir really well...
 Top with a sprig of fresh parsley, and eat if you find someone you want to cwtch with! 
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