Pink House Alchemy Cardamom Syrup marries with fresh-squeezed blood orange juice to create a simple, yet decadent sorbet.
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Dessert
1 scoop of your favorite vanilla bean ice cream
1 oz pH Toasted Caramel Syrup
1/4 cup of pecans
Pinch of sea salt
4 crepes
2 cups of freshly whipped cream
2 oz pH Hazelnut Syrup
1 oz espresso grounds
Add hazelnut syrup and espresso grounds to whipped cream. Layer crepes with cream. Drizzle 1 oz pH Hazelnut Syrup on top of crepes and garnish with raw hazelnuts and shaved chocolate.
Makes 4, 2-oz crepes
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Vanilla ice cream
Graham crackers
pH Blackberry Sage syrup
2 scoops of ice cream
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Our Vanilla Bean simple syrup is a labor of love. We bring in barrels of raw vanilla beans sourced from Madagascar and use every piece of every bean. We split them, scrape the insides, chop the outsides, and use a double filter process to create an added richness. All the fuss is worth it: we’ve found that there is some kind of magic in the agitation of the skin, bean by bean.
Your favorite yellow/white or citrus cake
1/2 cup pH vanilla bean syrup
Remove cake from oven, use fork tines to pierce the surface of the cake, drizzle pH vanilla syrup in the holes, allow cake to cool. Serve with fresh peaches or apricots and sweet cream.