Blueberry & Thyme Collins

Ingredients:
20 long springs fresh thyme
1 1/2 cup fresh apple juice
1 cup granulated sugar
1 cup gin
1/4 cup fresh lemon juice
ice
1/4 cup blueberry jam
club soda, chilled
Fresh springs of thyme
2 cup capacity of martini shaker

Procedure:
1. First, make a apple simple syrup. Gently crush thyme springs and put them in a saucepan. Add sugar and apple juice. Bring the mixture to boil over a medium heat.
2. Reduce the heat and let the syrup simmer until all the sugar has dissolved. Stirring occasionally for about 5 minutes. Remove the pan from heat and let it cool completely. strain before using.
3. In a pitcher, combine the gin, lemon juice and apple-thyme syrup together. Refrigerate for 2 hours.
4. To serve, add ice and half of the gin mixture to a martini shaker. Add about 2 tbsp blueberry jam. Shake well and pour into ice filled collins glass. Add a splash of club soda and garnish with a fresh thyme spring.
Enjoy!

Berry Lemonade

Ingredients:
1 cup water
1/2 cup granulated sugar
1 vanilla pod
12 ounces mixed frozen berries, thawed
1 can frozen lemonade

Procedure:
1. First make simple syrup by placing granulated sugar & water in a saucepan over a medium heat. While the mixture is heating, cut the vanilla pod through the middle and scrape down the seeds from the inside of the pod and mix it into the sugar and water mixture.
2. Let the mixture boil and then let it simmer until all the sugar dissolved for about 5 minutes. This is the simple vanilla syrup. Let the syrup cool down at the room temperature.
3. Once the syrup has been cooled to room temperature, take the syrup in a blender and blend it together with the thawed berries very well. Add 3 cups of water to the mixture and pulse it again for few seconds incorporate everything together.
4. Serve this chilled lemonade in a martini glass on a hot summer day. Enjoy!

Raspberry Sorbet

Ingredients:
1 kg raspberries
2 cups water
2 cups sugar
1/3 cup fresh lime juice
1/2 cup white corn syrup

Procedure:
1. In a medium saucepan bring sugar and water to boil on a medium high heat. Reduce the heat & allow the mixture to simmer for 5 minutes without stirring. Set aside to cool completely.
2. Place the raspberries and lime juice in a food processor & puree.
3. Press the raspberry puree through a strainer to remove the seeds.
4. Once sugar syrup has cooled completely, combine it with raspberry puree and corn syrup and stir well.
5. Pour the mixture in the ice cream machine & freeze it according to the instruction in a manufacturer's manual. Enjoy!