By now you have discovered our products and gotten to love them. They are formulated using the world’s finest botanicals and they smell so delicious you could eat them. Our creams and serums are formulated very similar to the way we prepare food and drinks in our everyday lives: take the best nature has to offer and combine them into a harmony of delicious flavors that smell heavenly. May we recommend a selection of refreshing summer meals and drinks recipes, made with fresh ingredients, also found in our products, like fennel in Instant Glow Calming Exfoliator, rose in Soothe And Repair Daily Moisturizer, hibiscus and turmeric in Beauty Masquerade Clay Treatment.
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Chilled Cucumber Soup
3 cucumbers, peeled and seeded
half a lemon, juiced
few mint leaves
fresh dill
a pinch of salt
a pinch of fresh pepper
3 large spoons of Greek yogurt
Mix everything in a blender and serve chilled and garnished with small mint leaves.
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Fennel, Lemon & Mint Salad
2 fennel bulbs
1 small red onion
1 lemon, juiced
2 preserved lemons
a handful of mint leaves
4 tablespoons olive oil
Quarter the fennel bulbs and cut out the cores. Finely shred the fennel. Finely slice the red onion and mix with the lemon juice to soften the flavor. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add it to the fennel.
3 cucumbers, peeled and seeded
half a lemon, juiced
few mint leaves
fresh dill
a pinch of salt
a pinch of fresh pepper
3 large spoons of Greek yogurt
Mix everything in a blender and serve chilled and garnished with small mint leaves.
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Fennel, Lemon & Mint Salad
2 fennel bulbs
1 small red onion
1 lemon, juiced
2 preserved lemons
a handful of mint leaves
4 tablespoons olive oil
Quarter the fennel bulbs and cut out the cores. Finely shred the fennel. Finely slice the red onion and mix with the lemon juice to soften the flavor. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add it to the fennel.
Mix the mint leaves into the fennel and lemon. Add the onion, olive oil, and some seasoning and toss well to mix.
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Blueberry popsicle
4 cups fresh blueberries
1/3 cup fresh basil ( optional)
1/3 cup honey
Put everything in a blender, turn on high until the mixture is smooth, about 1-2 minutes. Pour into popsicle folds and place them in a freezer for at least 3 hours.
You can use small paper or plastic cups, yogurt containers, or ice cube trays instead of popsicle folds.
1/3 cup fresh basil ( optional)
1/3 cup honey
Put everything in a blender, turn on high until the mixture is smooth, about 1-2 minutes. Pour into popsicle folds and place them in a freezer for at least 3 hours.
You can use small paper or plastic cups, yogurt containers, or ice cube trays instead of popsicle folds.
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Hibiscus Margarita
6 ice cubes
120 ml hibiscus tea concentrate
1 large lime, juiced
60 ml silver tequila
1 tablespoon agave nectar ( optional)
For hibiscus tea concentrate boil 3/4 l of water, add 150g of dried hibiscus flowers, stir, remove from heat and let steep for 30 minutes. Strain into a glass container using a fine mesh. Add sweetener to taste ( for example 80 g, half cane sugar, half agave nectar). Stir to dissolve and let cool.
Add ice, cooled hibiscus tea concentrate, lime juice, tequila, and agave nectar to a cocktail shaker and shake vigorously.
Pour over two glasses filled with ice. Salt or sugar rim is optional. Garnish with a lime wedge. If too strong, dilute with a splash of sparkling mineral water.
6 ice cubes
120 ml hibiscus tea concentrate
1 large lime, juiced
60 ml silver tequila
1 tablespoon agave nectar ( optional)
For hibiscus tea concentrate boil 3/4 l of water, add 150g of dried hibiscus flowers, stir, remove from heat and let steep for 30 minutes. Strain into a glass container using a fine mesh. Add sweetener to taste ( for example 80 g, half cane sugar, half agave nectar). Stir to dissolve and let cool.
Add ice, cooled hibiscus tea concentrate, lime juice, tequila, and agave nectar to a cocktail shaker and shake vigorously.
Pour over two glasses filled with ice. Salt or sugar rim is optional. Garnish with a lime wedge. If too strong, dilute with a splash of sparkling mineral water.
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Rose Petal Sorbet (made with rose syrup)
400 g red or pink rose petals ( edible, not treated with chemicals)
500g sugar
1 l water
6 oranges
Cut off the white portion at the stem end of each rose petal. Mash them into a paste using mortar and pestle or food processor, gradually adding 60 g of sugar.
Boil water, stir remaining sugar until dissolved. Stir in the rose paste. Boil for 20 min, without stirring. Remove from the heat, cool for at least 1 hour.
Strain rose syrup, discard rose pulp. Squeeze the juice from the oranges, discard pulp and seeds. Add juice to the rose syrup. Freeze for a least 8 hours until firm.
500g sugar
1 l water
6 oranges
Cut off the white portion at the stem end of each rose petal. Mash them into a paste using mortar and pestle or food processor, gradually adding 60 g of sugar.
Boil water, stir remaining sugar until dissolved. Stir in the rose paste. Boil for 20 min, without stirring. Remove from the heat, cool for at least 1 hour.
Strain rose syrup, discard rose pulp. Squeeze the juice from the oranges, discard pulp and seeds. Add juice to the rose syrup. Freeze for a least 8 hours until firm.
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Turmeric Ginger Smash
45 ml gin
15 ml fresh lemon juice
7 ml honey
small fresh turmeric root ( 3cm)
small fresh ginger root (1.5cm)
Muddle turmeric and ginger in a cocktail shaker then add all liquid ingredients with ice and shake vigorously until very chilled. Pour into a glass and serve with a skewer of candied ginger or an edible flower.
Choose one of the new gins, made with unusual, different combinations of botanicals.
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