Sweet Potato Casserole


A little twist on a traditional holiday favorite!

5 sweet potatoes
1 large yellow onion
5 cloves of garlic
Fresh or dried Rosemary
Fresh or dried Sage
Orange zest
Salt and Pepper
2tbs butter
Bang Candy Marshmallows

Prick the sweet potatoes and pop them in a 350 degree oven for 50 mins, Slice them open and scoop out the flesh.
Meanwhile saute the onion and garlic adding the herbs and spices at the end.
mash up the potato and stir in the onion mixture and butter, Place in a dish and arrange the mallows and hazelnuts on the top. Pop under the grill until mallows are caramelized.

So Delicious!

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Pumpkin Spice Cafe Royale

Autumn is on the horizon...Roll out the pumpkins and all the yumminess that comes with...

What if a Pumpkin Latte and an Cafe Royale had a baby... It would be the most delicious seasonal beverage you ever did taste! A dessert and a boozy beverage all wrapped into one.

2oz Brandy
1oz Bang Candy Pumpkin Spice Syrup
5oz Hot Coffee
Lightly whipped cream

In a long stemmed glass or any other respectable vessel add the syrup and the brandy and the hot coffee, gently pour the lightly whipped cream over the back of a spoon onto the top Grate a little nutmeg to garnish and serve!

Pumpkin Apple Bundt Cake

Simple, Delicious and Fool Proof!

3 Cups All purpose flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
4 Tbs Bang Candy Pumpkin Spice Syrup
1 1/4 Cups Vegetable oil
1/2 Cup Yogurt
1 1/4 Cups Packed brown sugar
1/2 Cup Granulated white sugar
3 Eggs
1 Tbs Vanilla extract
3 Apples peeled and chopped

1 cup Powdered sugar
2 Tbs Milk
3 Tbs Bang Candy Pumpkin Spice Syrup
1 tsp Vanilla Extract

Firstly Combine all the dry ingredients in one bowl and then combine all the wet ingredients in another bowl. Add the dry to the wet and mix until just incorporated fold in the apples and pour into a 10 cup bundt tin. Place in an over at 325 Fahrenheit and cook for 50 mins or until cooked.

Whilst cooling prepare the icing by mixing all the ingredients together in a bowl and then pour over cooled cake! Piece of cake!

Wibbly Wobbly Wonder!

Jelly On the Plate, Jelly on the Plate, Wibbly Wobbly Wibbly Wobbly Jelly on the Plate!!!

I've never been a fan of molded jelly but last night i made this and it totally changed my mind! No longer should these desserts be left to linger in the midst of the 50's faux pas!


1 nice ripe juicy peach
Basil leaves
3/4 cup Bang Candy Peach Basil Syrup
1 can Sweetened and condensed milk
4 envelopes Knox Gelatine
3 cups boiling water
1 1/2 Lime



Firstly begin by mixing the jelly up in two different bowls
In each add two envelopes of gelatine to 1/2 a cup of cold water and let it soften for about two minutes
Add 3/4 of a cup of Peach Basil Simple Syrup, Juice of 1 lime and 1 cup of boiling water stir until gelatine is dissolved, set aside in the fridge until the mixture becomes the consistency of egg white.
In the other bowl add 1 cup of boiling water to the softened gelatine, Stir until gelatine is dissolved and add 1 can of sweetened and condensed milk and the juice of 1/2 a lime.

Peel  and slice the peach

When both jelly mixtures have become sticky and more viscous you can begin filling the mold.

Begin by placing the peaches in the mold, by adding some jelly and then more fruit and basil leaves you will achieve a suspended effect. Then layer on your opaque mixture Let set up in the fridge overnight and in the morning unmold this delightful dessert.


Summer Waffles

What better treat to make you bolt out of slumber on a Sunday morning than some delicious, light and airy waffles.

This super simple recipe will deliver the goods!


1 egg
1 cup milk
1 tbs vanilla extract
1/3 cup coconut oil (melted)
zest of 1 lemon
1 cup flour
2 tsp baking powder
1 tsp salt

1 Cup Strawberry Rhubarb Simple Syrup
4 tbs salted butter
Juice of one lemon

Fresh Strawberries and whipped cream



Heat up your waffle iron!
In a blender add the first 4 ingredients and whiz up. mix the dry ingredients on a bowl and add slowly to the wet mixture. Voila!

Make waffles... Meanwhile add all the sauce ingredients in a small pot and boil on high for about 10 mins. Whip cream and chop strawberries.

Plate and serve and delight your loved ones!


Strawberry Rhubarb Syrup
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Pimms Cup Popsicles

What better to cool you down on a hot sunny afternoon but a delightfully refreshing boozy popsicle! Simple and easy to make!


Makes 10 Popsicles

3 oz Pimms No 1.
3 oz Gin
5 oz Strawberry Rhubarb Syrup
10 oz hulled strawberries
6 inch piece of peeled cucumber
Fresh mint sprigs
Juice of one lemon



Place all the ingredients in a blender and blend until smoothish... Fill popsicle molds and place in the freezer, after and hour place the sticks in the popsicles and keep freezing until frozen. 6 hours usually does the trick! Unmold and serve!

Strawberry Rhubarb Syrup
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Strawberry Shortcake + Rhubarb fool

Two of our favorite ingredients are in season right now!!...Strawberries and Rhubarb, A match so heavenly we married them to produce one of our best selling syrups! It has like all our other syrups a multitude of uses... This yummy cake is perfect for an early summer picnic!


1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 cup milk

Fresh Strawberries (local, farmers market unrefrigerated are the best if it's the right time of year)
1 1/2 cup whipping cream
4 tbs sugar
Lemon Zest
5oz Strawberry Rhubarb Simple Syrup

Start with the cake and while thats baking you can be making your rhubarb fool

Cream the butter and sugar in the mixer
Add eggs and vanilla, Whip up
Mix all dry ingredients on a separate bowl
Add to mixer bowl, alternating the milk with the dry ingredients
Do not over mix
Pour out into a 9'' round cake pan that has been adequately greased
Bake for 35 mins @ 350 degrees Farenheit

Whilst the cake is baking you can also cook the rhubarb in the oven.

Cut rhubarb stalks into coins and place in a baking dish sprinkle sugar over and the zest of a lemon, cover with lid or foil and cook for 30 mins.
When it's lovely and soft and aromatic sieve out the juice and keep for future uses...
When the cake and rhubarb is cool whip up the cream to soft peaks
divide the cream between two bowls and fold the Rhubarb into one.
In another Bowl roughly chop up a punnet of strawberries and let sit in some Bang Candy Strawberry Rhubarb simple syrup

Time to assemble the cake!!

Cut the cake laterally and place one half on a plate
Heat up 4 oz of Strawberry Rhubarb Simple Syrup and drizzle half over the dry cake.
Let cool, add the rhubarb fool, spoon half the strawberries over and add the next layer of cake.
Poke the top layer of cake all over with a skewer and drizzle with hot syrup
when cool add the remaining whipped cream and spoon the remaining berries ontop

Spread a beautiful picnic blanket out and delight in the beauty of fresh summer flavors!

Strawberry Rhubarb Syrup
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Lavender Mint Julep

Lavender Mint Syrup
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Juleps aren't just for Derby Day! There are race meetings all through the summer all over the globe! And I'm not just talking about horse racing! Meaning there's every excuse to whip up this delightful bourbon cocktail at any time of the year!!

2oz Bourbon
1oz Lavender Mint Syrup
Crushed ice
Mint Sprigs to garnish

Mix Bourbon and syrup and pour over crushed ice
garnish with Mint and try not to drink too many of these deliciously cooling cocktails!


Strawberry Rhubarb Mojito

Delicious thirst quenching cocktail for a sunny spring afternoon!


2 oz White rum
1oz Strawberry Rhubarb Simple Syrup
Soda water
1/2 oz Lime

Fill a highball glass with ice
Add rum, syrup and lime juice
Stir and top off with soda water
Garnish with chopped strawberries, lime wheel and mint sprig
Find a beautiful porch, sit back and relax! 


SR 1.jpg
Strawberry Rhubarb Syrup
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Peach Bourbon Upside Down Cake

Sliced peach or can of sliced peaches
1 cup light brown sugar
2 oz butter
1/2 cup peacans
3 eggs seperated
1 cup white sugar
2 tbs peach juice
2 tbs Peach Basil Simple Syrup
2 tbs Bourbon
1 cup flour
1/2 tsp salt
1 tsp baking powder




In a cast iron skillet melt the butter over low heat and then add the brown sugar
Arrange the peach slices. 

Toast the pecans in a dry skillet over a flame til they become fragrant, toss over the peaches.
Whisk the egg yolk until pale then whisk in white sugar, peach juice, Peach Basil Simple Syrup and Bourbon (or rum)

Mix the flour, baking power and salt together and add to the mixture
In a separate bowl whisk up the egg whites to stiff peaks, Fold into cake mixture.

Spoon over skillet contents and bake at 350 C for 30 mins
When it's finished baking let rest for a minute or two before turning it out onto a cake plate,
Be careful as the caramelized sugar will burn the bejeasus out of you!

Serve with some Peach Basil Whipped Cream

Add 1 tbs of Peach Basil Simple Syrup to 1 cup of whipping cream and Whip it up!!!
Simple and delicious!!!
(You can try this with any of our syrups, adjust the amount of syrup to your preferred sweetness!)

Peach Basil Nectar Syrup
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Spicy Shrimp Tacos


1 small head of red cabbage
1 small onion

1 avocado

1 lb raw shrimp peeled

3 cloves of garlic

4 limes

4 tbs Habanero Lime Simple syrup

Season with pepper, salt, cumin

1 bunch of cilantro

4 Tortillas

Firstly marinate the shrimp in a mixture of Habanero Lime Syrup, juice from 1 lime, 2 tsps ground cumin, salt and pepper to taste, Let sit in the fridge for about an hour
Prepare the red cabbage slaw by mixing together some very finely cut cabbage, onion, and cilantro with the sour cream, a squeeze of lime juice and salt and pepper set aside,
Chop avocados into small cubes.
Finely slice garlic and heat in a little olive oil in a pan when the garlic begins to crisp add the shrimp and marinating sauce to the pan and saute on high until the shrimp turns pink and opaque remove from heat and make your tacos!! I personally like to heat up the tortillas in a pan first then add the slaw, the avocado, the shrimp and a sprinkling of cilantro!
Very delicious served with our Pineapple Jalapeño Cilantro Margaritas!

Habanero Lime Syrup
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Pineapple Jalapeno Cilantro Margarita

1 cup fresh lime juice

1 cup Silver Tequila

1/2 cup orange liqueur, (i love Curacao but Grand Marnier or even Triple Sec will do just dandy)

1/2 cup Pineapple Jalapeño Cilantro simple syrup, add more or less depending in your taste
Ice, for serving

Kosher salt for glass rims, optional 

This recipe will make enough for 4 big glasses….Perhaps double it because everyone is going to want a second and maybe even a 3rd!
Combine everything in a pitcher over ice and stir, easy peasy! Rim the glasses with salt and serve with Shrimp Tacos!

Moroccan Citrus Dessert

3 Tangerines

2 Blood Oranges

1 Pink Grapefruit

1 tbs Honey

2 tbs Bang Candy Orange Blossom Ginger Syrup

1 tsp Ground Cinnamon

1 fistful of chopped walnuts

Select 3 different types of citrus from the market, I chose blood oranges, tangerines and grapefruit to add a bit of tang! remove the pith and peel with a knife. Slice the fruit laterally saving any juice run off and arrange artistically on a serving dish. Mix together the Bang Candy Hibiscus Orange Blossom Ginger syrup with honey and the excess citrus juice and drizzle sparingly over the fruit. Sprinkle with a little cinnamon and scatter a fistful of toasted walnuts over the top and serve.

Hibiscus Orange Blossom Ginger Syrup
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Bubbly Wonder

Goodness me we love our bubbles around here! Effervescent, refreshing, boozy... What's not to love. We began our new years celebrations with this little number. Quite delicious and extremely festive!

1 oz Cognac

1oz lemon juice

1/2 oz of Bang Candy Hibiscus Orange Blossom Syrup

2 dashes of Angustura bitters

3 oz dry Champagne/Prosecco/Cava

Combine the first 4 ingredients in a cocktail shaker and shake the living daylights out of it with a few cubes of ice for a minute or so, pour into a Champagne flute and top it off with the sparkling tipple of your fancy. Garnish with a twist and dance on through the night!

Hibiscus Orange Blossom Ginger Syrup
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Mulled Wine

1 bottle red wine, (cheap, cheerful and full bodied will do just fine)

1/2 cup brandy

2 cups apple cider

1 cup Bang Candy Pumpkin Spice Syrup

1 orange, sliced

Cinnamon sticks

In a saucepan over medium heat, mix together wine, brandy, apple cider, pumpkin spice syrup, and orange slices. Simmer 5-10 minutes, or until desired temperature is reached. Garnish with cinnamon stick. 


Rumpy Pumpy Cocktail

3 oz. Corsair Spiced Rum

1 oz. Bang Candy Pumpkin Spice Syrup

1/2 oz. lime juice

1/2 oz. pomegranate molasses

1/4 oz. ginger juice

Splash soda 

Shake all ingredients except for soda in a cocktail shaker with ice. Strain into a rocks glass filled with ice. Top with soda.

Pumpkin Spice Pecan Waffles

Grilled Peach Caprese

Fresh peaches, halved and pitted

Fresh mozzarella cheese, sliced to 1/2 inch

Fresh basil leaves

1/2 cup Bang Candy Peach Basil Simple Syrup

1/2 cup red wine vinegar

Extra virgin olive oil

Sea salt and fresh-ground pepper to taste

For the glaze:

Combine equal parts Bang Candy Peach Basil Simple Syrup and red wine vinegar in small saucepan. Simmer at med-hi until liquid is reduced by half. Allow glaze to cool.

Brush peach halves with olive oil and, using a grill or grill pan heated to medium, cook them for 3-6 minutes, according to desired doneness. Arrange grilled peaches with basil leaves and sliced fresh mozzarella on a serving platter. Sprinkle with sea salt and fresh pepper and drizzle with olive oil and with peach-vinegar glaze and serve. Easy to make as much or as little as you'd like!

Note: This peach glaze is also delicious blended with a little olive oil as a simple salad dressing for fresh greens. 

Peach Basil Nectar Syrup
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Hibiscus Orange Trifle

1 pre-made angel food cake, cubed

1 cup Bang Candy Hibiscus Orange Blossom Ginger Simple Syrup

1/2 cup dark rum

2 cups sliced orange segments

2 cups whipped cream

Mix rum and Hibiscus Orange Blossom Ginger Simple Syrup and set aside. Arrange in layers, starting with cake pieces. Brush the cake pieces with the rum-syrup mixture to saturate before adding a layer of orange segments and whipped cream. Repeat process to fill the dish. Makes one large or 4 individual sized trifles.

Hibiscus Orange Blossom Ginger Syrup
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Lavender Mint Melon Salad