This advertorial and recipes were brought to you in partnership with Blossoms Syrup
Blossoms Syrup was founded in 2010 in the UK when Aude Dupont Dudley became dissatisfied with the cordials and syrups that were available for mixing drinks and flavouring baked goods. She began using her grandmother’s recipes to create her own, finding that her homemade, natural syrups were far superior in flavour – and she’s not the only one who thinks so. Since 2012, Blossoms Syrup has won at the Great Taste awards – the world’s largest and most trusted food and drink awards, held in the UK – every year.
The syrups have also found homes in the most discerning of bars and restaurants such as Swift (#33 on The World’s 50 Best Bars list) and two-Michelin-starred gastropub The Hand & Flowers by Tom Kerridge, both in the UK.
Enter the giveaway
Right now, you can enter the Instagram giveaway, and three lucky winners will each receive an entire case of 10 different Blossoms Syrups – including some flavours not yet available in stores. All you have to do is like the Blossoms Syrup Instagram page and tag two friends – and you’re in the running! Winners will be chosen and contacted on Monday, 28 June.
Cocktails and more, now in Hong Kong
Not just for cocktails, these syrups are also favourite ingredients with chefs, who love drizzling them on all sorts of desserts. Blossoms Syrups founder Aude loves adding Blossoms Passionfruit Syrup to a serving of Greek yoghurt for an intense, fruity kick.
The syrups have recently become available here in Hong Kong, and you can find them right now at premium retailer city’super in the following flavours:
With the success of Hong Kong’s bars on Asia’s 50 Best Bars list this year, we expect to see Blossoms Syrup popping up in drinks everywhere as their quest to be the best continues.
Beat the rush and try these drinks at home!
Cocktail: A Tropical View
Original by @mix.mann
- 10ml Blossoms Passionfruit Syrup
- 50ml gin
- 15ml Damoiseau Les Arrangés Mangue Passion rum
- 10ml fresh lime juice
- 35ml tonic water
- flesh from ½ a passion fruit (the other ½ used to garnish)
- Shake all the ingredients (except the tonic water) for 20 seconds with ice.
- Remove the ice and shake hard for another 30 seconds.
- Strain into a tumbler and top with the tonic.
- Add ice until the foam froths to the top and garnish with the other half of the passion fruit.
Cocktail: Aude Fresco!
Original by @mix.mann
- 15ml Blossoms Pineapple Syrup
- 40ml Lillet
- 40ml gin
- 20ml fresh mango juice
- 15ml fresh lime juice
- 80ml tonic water
- dehydrated pineapple, to garnish
- Shake all the ingredients (except the tonic) with ice for 20 seconds, then strain into an ice-filled glass.
- Top with the tonic water and garnish with dehydrated pineapple.
Mocktail: Blood Orange Mockarita
Original by @mix.mann
- 10ml Blossoms Pomegranate Syrup
- 60ml fresh blood orange juice
- 30ml fresh lime juice
- 10ml agave syrup
- 60ml soda water
- dehydrated orange slice, to serve
- Layer the base of a chilled glass with the pomegranate syrup. Combine all the other ingredients with ice and shake well.
- Strain gently into a glass and top with the soda water. Garnish with a dehydrated orange slice.
A premium product for health and taste
At the heart of Blossoms Syrup is a desire for high-quality syrups made with premium ingredients, without the preservatives and heat processing that these types of syrups usually have.
They use a fruit concentrate that is essentially water from the fruit that is flash-frozen to keep it from naturally fermenting. Natural sugar from cane and beet is inverted (i.e., the bonds between the glucose and fructose are broken) and added along with lemon peel (a natural citric acid, for preservation) at carefully monitored proportions suitable for each fruit and flavour in order to create a syrup that is much more concentrated in flavour than others. This means less syrup (and sugar) is required for a recipe that includes fruit syrup.
The syrups are vegan, and there are no added colourings, relying instead on the brilliance of the fruits themselves for their deep, rich hues. The natural citric acid means that there are no other preservatives, and these syrups are also unique in that they are not heat treated.
Their shelf life is 12–15 months at room temperature. Even though the syrups are a natural product, they still last as long as pasteurised cordials owing to their high Brix.
Don’t forget to enter the GIVEAWAY!
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