Bumbleberry is actually a combination of blueberries, raspberries, and blackberries. Together, they make a syrup that is the perfect companion for everything from bellinis to ice cream.
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The uses for this near-effortless syrup are endless: Stir it into summery cocktails, flutes of Champagne, or lemonade, swirl it into yogurt or oatmeal, or drizzle it over ice cream, cakes, and pies.
We see an awful lot of menus and eat out a bunch of times a week. Now that we're halfway into 2011, we've started to spot a handful of food and drink trends. Lamb, homemade syrups and sodas, burger chains spreading, and more. Here are seven on our radar right now. What else have you noticed?
There are a surprising number of nut-flavored syrups out there. I've tried several—at coffee shops and at home—to see what works best in different types of hot drinks. Some are better in lattes, others in tea. Here are six recommended flavors.
What to do with these syrups? Drinks are the first thing that come to mind, and I love replicating their Island Ginger Ale with the Hawaiian ginger syrup, lime, seltzer water, and bit of ice.
Don't know a cocktail fan? See our other gift guides. —Ed. Nothing puts you in the holiday spirit like some holiday spirits. If someone on your list appreciates a decent drink now and then, here are a few gift ideas...
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This week, I am making the ultimate multitasker: a dish that can be served as lunch, as an appetizer, as a cheese course, or as a dessert. The sweet firmness of the pears, the piquant creaminess of the Roquefort, the...
Did you wake up on New Year's morning swearing off the sauce forever? Do you have more half-empty bottles of vino than you know what to do with? Here's a way to repurpose the plonk, without the pain.