Monin Jasmine Syrup
Monin Jasmine Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Even though it has long been cultivated as a garden houseplant and used in items such as perfume, jasmine is a versatile flower which is also a popular culinary ingredient. Fragrant, fresh and delicate jasmine is fantastic for adding a sweet and feminine touch to drinks and desserts. Now with the assistance of Monin Jasmine Syrup, everything from flavoured teas to fruity cocktails can be supplied with a floral flourish.
With a deep history which goes back thousands of years and across approximately 200 species, it is understandably difficult to pinpoint the exact origins of jasmine. Its beyond doubt the flower is a native of Asia. Some botanists believe Iran, (then Persia), was the birthplace of jasmine. Then at some point approximately 300 years ago, the flower ventured across the Red Sea and into Egypt. From here, it would spread out to the likes of Turkey and Greece, and jasmines worldwide journey was fully in motion.
The smell and appearance of jasmine was especially popular wherever it went. In China at the start of the second millennium, Sung Dynasty emperors were particularly enamoured with the flowers fragrance. During the 15th century, the kings of Persia, Nepal and Afghanistan instructed for jasmine to be planted all around their respective residences. The general belief is that the flower landed in Europe in the 1600s. The Moors imported jasmine to Spain, and it quickly spread to other western European countries such as France and Italy.
While it was embraced everywhere it went, no country quite loved jasmine like the Philippines. When it reached the Philippines during the 1700s, the flowers appearance was greatly admired. Star-shaped with milky white petals, this jasmine species believed to be Arabian jasmine also has the novelty of opening at night and providing a blast of fragrance. In 1934, their love for the flower led to the Philippines declaring jasmine as their national symbol.
It might not be placed on such a pedestal outside of the Philippines, but jasmine has been utilised in numerous different ways across the planet. As early as the 13th century, green tea was scented with jasmine by the Chinese. Herbalists in China also continue to believe jasmine treats insomnia, pains and headaches. For centuries, France has cultivated the flower and placed it in perfume a practise which continues to this day. Other modern uses for jasmine include being a relaxing ingredient in scented candles, essential oils and incense. It is, of course, also an ingredient for various drinks, pastries and desserts.
Strawberry, Vanilla and Jasmine Milkshake
When you desire a refreshing beverage and a simple soft drink wont cut it, look no further than this milkshake. It brings together the fruitiness of strawberry, the subtle sweetness of vanilla, and the fragrance of jasmine, and supplies an irresistible flavour combination. Finished with a tasty whipped cream topping, this milkshake also has the advantage of being really easy to make. Within five minutes, you can be unwinding as you sip on a glass of fruity, sweet indulgence.
What you will need:
- First of all, prepare the strawberries by removing their stems and chopping them up roughly.
- Now you will need the assistance of a blender. Place the chopped strawberries, vanilla ice cream, milk, Monin Jasmine Syrup, and caster sugar in the blender. Now whizz up all the ingredients. Keep doing this until the mixture is as smooth as possible. One of the aims of this step is to get rid of any significant chunks of fruit during the blend. When done, place in the refrigerator until ready to serve.
- To produce a whipped cream topping for the milkshake, the help of a whipped cream dispenser is required. When you have a dispenser ready, open it up and pour in the fresh cream and Monin Vanilla Syrup. Note: you can use whatever syrup you desire for this, so feel free to spice things up with a more exotic flavour from the Monin range. With both ingredients in the dispenser, close it up and attach a cream charger. Shake the dispenser enthusiastically for up to ten seconds, which will bind the flavours and result in a fluffy, flavour-infused whipped cream.
- Bring the milkshake out of the refrigerator and pour into a suitable glass. There should be enough to fill two regular glasses, so return any leftover milkshake to the fridge. Squirt the whipped cream on top the more, the better and enjoy.