Operating instructions

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Strawberry Syrup
Your kids will love this tasty syrup and its
beautiful colour. If you have other berries,
such as raspberries or blackberries, use
those in place of the strawberries for your
own twist.
Makes about 1 cup (250 ml) 1 cup (250 ml) simple syrup
(Version 1)
1 cup (250 ml) thinly sliced
strawberries (about 8 medium berries)
1. Bring the syrup to a boil in a small
saucepan. Once it boils, remove pan from heat and add the strawberries. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding
the berries. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
Lemon-Lime Syrup*
A favourite among many, this syrup has the
perfect amount of bitter and sweet to it.
Makes about 1 cup (250 ml) 1 cup (250 ml) simple syrup
(Version 1)
zest of 1 large lemon, bitter white
pith removed, cut into ½-inch (1.25 cm) strips
zest of 1 lime, bitter white pith
removed, cut into ½-inch (1.25 cm) strips
1. Bring the syrup to a boil in a small
saucepan. Once it boils, remove pan from heat and add the zests. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding
the zests. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
*For a straight lemon syrup, use
the zest of 1 lemon and juice of ½ lemon. Follow instructions above, adding juice to the simple syrup at the same time as the zest. For lime syrup, add the zest of 3 limes, and follow instructions above.
Mandarin Syrup
If you cannot locate Mandarins,
you can substitute oranges.
Makes about 1 cup (250 ml) 1 cup (250 ml) simple syrup
(Version 1)
zest of 3 mandarins, bitter white
pith removed, cut into ½-inch (1.25 cm) strips
1. Bring the syrup to a boil in a small
saucepan. Once it boils, remove pan from heat and add the zest. Cover and steep for 30 minutes.
2. Strain the steeped syrup, discarding
the zest. Allow to cool completely before using. Syrup can be stored in an airtight container in the refrigerator for up to a month.
COCKTAILS
Herbal Cooler
With a squeeze of lime, this is the perfect
drink to have on hand on a summer’s night.
Makes 4 servings, about 10 ounces (290 g) each 32 ounces (930 g) soda water 4 ounces (115 g) cucumber-mint-
basil syrup (recipe, page 5)
6 ounces (170 g) gin lime wedges, for serving
1. Put the soda water and syrup
together in a large pitcher; stir to combine.
2. Fill four glasses with ice. Add 1½
ounces (43 g) of gin to each. Top with 8 ounces (230 g) each of the cucumber/herb-soda and stir to combine.
3. Serve immediately, with a squeeze
of lime.
Citrus Margarita
A delicious play on the classic Margarita –
the Mandarin syrup and orange juice add
just the right amount of sweetness.
Makes 2 servings, about 6 ounces (170 g) each 8 ounces (230 g) soda water 1 ounce (30 g) Mandarin syrup 1 ounce (30 g) fresh lime juice 1 ounce (30 g) fresh orange juice 1½ ounces (43 g) tequila
1. Put the soda water, syrup and
juices together in a large pitcher; stir to combine.
2. Fill two glasses with ice. Add equal
amounts of tequila to each. Top with equal amounts of the citrus-soda and stir to combine.
3. Serve immediately.