5 original ways to use syrup!

Let's face it, a good Carpentras Strawberry syrup with chilled water is a real pleasure. But have you ever thought of other ways to use your syrups?

Discover our delicious and creative ideas to surprise your friends!

1 - Making syrup lollies

A return to childhood guaranteed with these simple and delicious lollipops! 

For 12 lollies : 


Put all the ingredients in a saucepan and bring to the boil. When the sugar thermometer reaches 137°C, remove from the heat and pour into the moulds. Place the sticks in the moulds and wait for them to harden. Unmould and enjoy your homemade sweets straight away.

2 - Season your salads  

A dash of syrup is all it takes to give your salads extra flavour! Try Eyguebelle Basil Syrup for your tomato salads, for example, an excellent way to add new flavours simply.

Let your imagination run wild and add endless flavour to your salads! 

3 - Popsicles flavoured with Eyguebelle syrup!

In the heat of the day, there's nothing better than ice cream to cool off and please the kids! Easy to prepare, Popsicles can also be made with the whole family, so they're great fun to share ;)

To make Popsicles, take the ice-cream mould of your choice, your favourite syrup flavour and some sticks. Dilute the syrup to the desired concentration, then pour the contents into the mould. Place the sticks in the mould and freeze for at least 3 hours.

Unmould your ice creams (a little tip: you can run the mould under hot water for a few seconds to unmould quickly). Now all you have to do is enjoy! 

4 -  On your marks, get set, bake! 

Syrup is used a lot in pastry-making, and in many other culinary areas! For those with a sweet tooth, here's a recipe that smells just like Provence!

Pan-fried apricot halves with the scent of Provence

Serves 4

  • 10 or 12 apricots from Provence

  • 3 or 4 tablespoons Grignan Eyguebelle Lavandin Syrup 

  • 50 g pine nuts  


  • Wash the apricots, remove the stones and cut into halves: peel the skin and cut in half.
  • Heat the butter in a frying pan and place the apricots in the pan (domed side up). Fry for 2 or 3 minutes over a medium heat, turning them over gently.
  • Add the spoonfuls of Eyguebelle Lavandin Syrup and baste the oreillons regularly with the cooking juices for a further 2 to 3 minutes.
  • Set aside.
  • In a dry frying pan, roast 50g of pine nuts (be careful not to burn them as they go very quickly).
  • Place the warm oreillons on the plates and sprinkle with the roasted pine nuts and lavender seeds. 

Flavoured whipped cream

A homemade whipped cream, YES, but with flavour! To do this, make a classic whipped cream and add the syrup of your choice just before beating, and you've got a flavoured whipped cream ready to accompany your desserts! As with the whipped cream, you can flavour your mascarpone to create different Tiramisu variations, such as a Tiramisu with Carpentras Strawberries

5 - Sweet and sour!

Too hard to decide between sweet and savoury? No problem! It's perfectly possible to use your bottles of Eyguebelle syrup to make sweet and sour dishes! The possibilities are almost endless, depending on your tastes, but we've selected a creative recipe idea for you to try out straight away! 

Smoked salmon and lemon whipped cream muffins

For 6 large muffins (or 12 minis)

  •  200 g smoked salmon

  •  150 g flour

  •  1 tablespoon cornflour 

  •  10g baking powder

  •  a little chives or dill 

  •  20 cl crème fraîche

  •  3 eggs

  •  50 g grated cheese

  •  1 teaspoon olive oil

  •  Pepper to taste

  •  20 cl whipping cream 

  •  2 cases icing sugar

  •  2 or 3 tablespoons Eyguebelle Lemon Zest Syrup

Place the cream in the fridge and the Chantilly bowl in the fridge to ensure the Chantilly preparation is at its best.

Preheat the oven to 180°C

Cut the smoked salmon into small pieces (1 x 1 cm approx.)

  • In a bowl, mix the flour, cornflour, baking powder, chives and dill, and add the pepper. We advise you not to add any salt, as the salmon and cheese are already quite salty.

In a second bowl, mix the eggs, crème fraîche and olive oil, then fold into the previous mixture.

  • Add the grated cheese and chopped salmon. 

  • Divide the mixture between the oiled muffin tins. 
  • Place in the oven at 180° for 18 to 20 minutes, depending on your oven.

Meanwhile, pour the cold cream into the chilled whipped cream bowl. Whip the whipped cream until stiff. As soon as it starts to set, drizzle in the sugar and lemon syrup.
Whisk to stiffen the whipped cream. Poach the lemon whipped cream directly onto the muffins, which have been removed from the oven and cooled, and serve immediately. 

Enjoy !