2 oz. rum1 oz cream of coconut6 fresh pineapple cubes1 Kiwi cubed (save a slice for garnish)1 ½ oz Sallies Greatest Strawberry + Basil Simple syrup12 oz. crushed ice
Place all in a blender and blend until smooth. Pour into goblet and garnish with strawberry, pineapple, kiwi and fresh basil leaf. Enjoy!
6 cups brewed tea2 cups orange juice2/3 cup Sallie’s Greatest Peach + Mint Simple Syrup
Mix all ingredients together in a pitcher. Pour into glass with ice.
Note: Can turn into a cocktail by adding 1 oz vodka per glass.
1 oz Sallie’s Greatest Peach + Mint Simple Syrup6 mint leaves3 oz Bourbon
Put mint leaves and Sallie’s Greatest Peach + Mint Simple Syrup in a julep cup or low ball glass. Muddle. Fill glass with crushed ice. Pour bourbon over ice and stir. Garnish with mint leaves and peach slice if available.
2 oz vodka1 oz Sallie’s Greatest Blueberry + Lavender Simple Syrup1 oz lemon juice1 oz sparkling water
Shake vodka, Sallie’s Greatest Blueberry + Lavender Simple Syrup, lemon juice in shaker with crushed ice. Strain into chilled martini glass. Top with chilled sparking water. Garnish with fresh blueberries and lavender leaf if available or a lemon twist.
¾ cup Sallie’s Greatest Blueberry + Lavender Simple Syrup½ cup Dutch process cocoa¼ cup sugarPinch of salt2 cups water
Combine first 4 ingredients in a heavy sauce pan, stirring with a whisk until no lumps. Gradually add 2 cups water, bring mixture to a boil, stirring well with a whisk. Cool to room temperature, cover and chill overnight.
Stir sorbet mixture with a whisk, pour into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions. Spoon sorbet into freezer safe container cover and freeze at least 1 hour or until firm. Serve 3 scoops in a footed glass or bowl. Garnish with fresh blueberries and fresh lavender if available.
