Rare fruits. Wild origins.

Ingredients

• 60 ml Wild Sea Buckthorn Concentrate
• 540 ml chilled water or soda
• Juice of 1 lemon
• 8–10 mint leaves
• Ice cubes

Method

1. Add the concentrate and lemon juice to a jug.
2. Top up with chilled water or soda (1:9) and stir well.
3. Add mint and ice, and serve immediately.

Ingredients

• 40 ml Wild Sea Buckthorn Concentrate
• 80 ml warm water (not hot)
• 1 tsp honey
• Pinch of grated ginger

Method

1. Dissolve honey and ginger in the warm water.
2. Stir in the concentrate.
3. Pour into shot glasses and serve — best taken in the morning.

Ingredients

• 40 ml Wild Sea Buckthorn Concentrate
• 1 ripe banana
• 150 g mango or pineapple
• 200 ml yoghurt or oat milk

Method

1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Serve chilled, topped with seeds or granola.

Ingredients

• 50 ml Wild Sea Buckthorn Concentrate
• 2 tbsp sugar or honey
• 1 tsp cornflour mixed in 2 tbsp water

Method

1. Warm the concentrate and sugar gently in a pan.
2. Stir in the cornflour mix and cook for 1 minute until glossy.
3. Cool and drizzle over cheesecake, panna cotta or ice cream.

Ingredients

• 40 ml Wild Raspberry Concentrate
• 300 ml chilled milk
• 2 scoops vanilla ice cream

Method

1. Blend milk, ice cream and concentrate until frothy.
2. Pour into tall glasses.
3. Garnish with a few frozen raspberries.

Ingredients

• 40 ml Wild Raspberry Concentrate
• Juice of 1 lime
• 10 mint leaves
• 280 ml soda water
• Crushed ice

Method

1. Muddle mint and lime juice in a glass.
2. Add the concentrate and crushed ice.
3. Top with soda (1:8), stir gently and serve.

Ingredients

• 30 ml Wild Raspberry Concentrate
• 300 g thick Greek yoghurt
• Granola, fresh fruit and seeds to top

Method

1. Swirl the concentrate through the yoghurt.
2. Divide into bowls.
3. Top with granola, fruit and seeds.

Ingredients

• 50 ml Wild Raspberry Concentrate
• 400 ml cooled black or green tea
• Lemon slices
• Ice cubes

Method

1. Mix cooled tea with the concentrate.
2. Add lemon slices and ice.
3. Serve chilled.

Ingredients

• 40 ml Wild Cranberry Concentrate
• 280 ml sparkling water
• Orange slice
• Ice cubes

Method

1. Add ice and the concentrate to a glass.
2. Top with sparkling water (1:8).
3. Garnish with an orange slice.

Ingredients

• 60 ml Wild Cranberry Concentrate
• 480 ml ginger ale or soda
• Juice of 1 lime
• Rosemary sprig

Method

1. Stir concentrate and lime juice in a jug.
2. Top with ginger ale.
3. Serve over ice with rosemary.

Ingredients

• 30 ml Wild Cranberry Concentrate
• 150 g frozen mixed berries
• 1 banana
• 200 ml milk or juice

Method

1. Add everything to a blender.
2. Blend until smooth.
3. Serve immediately.

Ingredients

• 60 ml Wild Cranberry Concentrate
• 3 tbsp sugar
• Pinch of cinnamon
• 1 tsp cornflour in 2 tbsp water

Method

1. Simmer concentrate, sugar and cinnamon for 2 minutes.
2. Add the cornflour mix and stir until thick.
3. Serve warm with grilled paneer, chicken, pancakes or ice cream.

Ingredients

• 60 ml Wild Raspberry & Calamansi Concentrate
• 480 ml chilled water
• Lemon slices
• Ice cubes

Method

1. Mix concentrate and water (1:8) in a jug.
2. Add lemon slices and ice.
3. Stir and serve.

Ingredients

• 40 ml Wild Raspberry & Calamansi Concentrate
• 280 ml tonic or soda
• Mint and fresh raspberries

Method

1. Fill glasses with ice.
2. Add concentrate and top with tonic.
3. Garnish with mint and raspberries.

Ingredients

• 120 ml Wild Raspberry & Calamansi Concentrate
• 500 ml water
• 60 g sugar

Method

1. Dissolve sugar in warm water and cool.
2. Stir in the concentrate.
3. Freeze, stirring every 30 minutes for 3 hours, until scoopable.

Ingredients

• 40 ml Wild Raspberry & Calamansi Concentrate
• 1 banana
• 100 g frozen strawberries
• 200 ml coconut water

Method

1. Blend all ingredients until smooth.
2. Serve chilled.