Bring refreshing seasonal flavours to your customers cup by embracing the power of sauces and syrups! 

Spritz up a lemonade with refreshing watermelon, lemon, or peach. 

Have fun with frappes! Turn your standard iced- coffee into this popular summertime treat in a few easy steps. Blend frappe mix and your syrup of choice with iced coffee until thick and creamy. Upsell by offering whipped cream or additional sauce and toppings. 

Rain, hail or shine - a cheesy toastie is a sure winner on any cafe, pub or lite-bite menu. We've given an indian makeover to this labour saving classic by combining a kerala curry spice mix to mayonaisse, perfectly paired with pre-made mango chutney.

Ballymaloe Diced Irish Beetroot is grown, cooked and packed in East Cork. It combines sweetness with earthiness, and – with chickpeas – makes for a delicious hummus, complimented by our blue cheese crostini. And even better? This whole recipe takes only 10 minutes from start to finish!

Ingredients:

• 200g Ballymaloe Diced Irish Beetroot (drained)
• 240g chickpeas (1 can drained chickpeas)
• 1 garlic clove
• 1 tbsp extra virgin olive oil
• Salt & pepper
• Cucumber
• Sourdough bread
• Cashel Blue cheese
• Olive oil

Method:

1. Drain the Ballymaloe Irish Beetroot and the chickpeas, and pop in the food processor with the clove of garlic. Blitz until the mixture becomes smooth.
2. Add the olive oil and salt & pepper to taste.
3. Slice the bread and drizzle with olive oil, before toasting in the oven until crispy.
4. While the bread is in the oven, strip the cucumber into ribbons.
5. Spread the hummus over the crostini, layer with cucumber ribbons and crumble some delicious Cashel Blue cheese on top.