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summer love from kapiti

kapiti summer story imagekapiti kitchen recipes – classy warm weather ways with natural syrups


Orange and Ginger marinade for Chicken(skewers,drumsticks, thighs) perfect for BBQS in the sunshine
  • 200ml Kapiti Kitchen Ginger syrup
  • Juice of 4 oranges
  • Rind of 1 orange taken off with a vegetable peeler then finely julienned
  • 1 good tsp of mustard powder
  • 6 whole peppercorns
  • 1 large thumb of fresh root ginger peeled and thinly sliced then stacked and thinly julienned
  • 1 tsp cider vinegar

Put the orange rind in a small pan, cover with water & bring to the boil. Cook for 1 minute. Tip away the water and leave the rind to cool.In another pan pour in the ginger syrup, followed by the juice, mustard powder and peppercorns. Bring up to a rapid boil & reduce over approximately 15 minutes, the mixture wants to be only marginally less thick than cough syrup, but syrupy none the less. Stir in the shredded ginger & orange peel. Take the drumsticks/skewers etc, stab them all over with the point of a knife. Put in a bowl & cover with the ginger & orange marinade. Leave for an hour in the fridge turning once.

Lime & Chilli marinade for Beef
  • 3 tbsps Kapiti Kitchen Lime syrup.
  • 1 tbsp olive oil.
  • 1 lime
  • 1 large chilli.
  • 1 clove of garlic.

Method- Place all ingredients into a bowl with Beef and marinade for 1 hr , then fire up the bbq! Amazing with salad in Pittas or wraps.


Salad Dressing-

Raspberry Vinaigrette
  • 1/3 cup olive oil
  • 2/3 cup balsamic vinegar
  • 6 tblspns raspberry syrup
  • ½ tsp salt.  Tastes divine over greens
Elderflower Dressing
  • 2 tbsp elderflower syrup
  • 4 tbsp Avocado oil
  • 1 tsp Dijon mustard
  • Juice of 1 lemon

Simply combine all ingredients. Amazing poured over rocket!



Any Kapiti Kitchen syrups are great to use as jelly with summer fruits or a sorbet.

Elderflower fool with poached Rhubarb
  • 135ml chilled Kapiti Kitchen elderflower syrup
  • 3 tbsp lemon juice
  • 300ml chilled double cream
For the poached rhubarb
  • 250g rhubarb
  • 2 tbsp caster sugar
  • 90ml Kapiti Kitchen rhubarb & ginger syrup

First poach rhubarb: place stems in a heavy-based saucepan with the sugar and syrup, then place over a low heat until the sugar has dissolved. Increase the heat and cook until the rhubarb is tender but still hold their shape. Remove from the heat and allow to cool completely. To make the fool, put the syrup, lemon juice and double cream in a large bowl and whisk until the mixture will just hold a soft peak. Spoon the rhubarb into 4 glasses, followed by some fool, then repeat. Chill.


Eton Mess
  • Meringues- 3 egg whites , 150g sugar
  • Elderflower cream– 300ml double cream, 40ml KK elderflower syrup
  • 300g chopped strawberries and kiwi fruit

Once baked meringues and cooled, break into pieces, fold through with fruit and cream and serve in dessert glasses. Drizzle elderflower syrup on top, yummy....


Non alcoholic drinks

Earl Grey and lemon soda

Nice and fresh!

Make black earl grey tea to medium strength, then mix:

  • 1 part lemon syrup
  • 3 parts earl grey tea
  • 2 parts soda water

Pour over ice and garnish with mint and a lemon slice.

Green tea and lime soda

As above but with green tea and lime syrup, garnish with a couple of slices of different colour citrus


Non alcoholic drink for larger group:

Put chilled soda water in a large jug or urn, then gently add your choice of Kapiti Kitchen syrup. Stir gently, add mint, fruit and edible flowers to garnish.


Alcoholic cocktail

  • 100ml Prosecco / Champers
  • 100ml sparkling water
  • 30ml elderflower syrup
  • 2 slices lime and 5 sprigs of mint with ice.



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