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.
1 cup diced peaches1/3 cup orange juice2 Tablespoons Sallie’s Greatest Blackberry Spice + Sage Simple Syrup1 cup plain yogurt1/3 cup ice
Blend all ingredients together in a blender or food processor. Enjoy!
1 oz Sallie’s Greatest Blackberry Spice + Sage Simple Syrup2 oz Bourbon or Rye Whiskey
In a rocks glass add Sallie’s Greatest Blackberry Spice + Sage Simple Syrup. Add large ice cube. Pour Bourbon and stir. Garnish with a orange slice or lemon twist.
½ gallon apple cider1 cup Sallie’s Greatest Blackberry Spice + Sage Simple Syrup1 cup dark rum3 Cinnamon sticks 12 Whole Cloves
Simmer the apple cider with the cinnamon sticks and cloves together until bubbles appear. Add the Blackberry Spice + Sage Simple Syrup, Rum and stir. Serve warm and garnish with a cinnamon stick and sprig of fresh sage.
2 oz. tequila
1 ½ oz. Strawberry Basil syrup
1 oz. lime juice
Add all ingredients to shaker w/ crushed ice. Shake & strain into rimmed glass. Garnish w/ strawberry & fresh basil leaf.
