Used in 504 recipes at an average of 1.563%.
Blueberry and Orange Bubble milk tea
This is an adaptation of my Dewwy Boba recipe
In this version we are sticking to the Bubble milk base and substituting the Cherry Blossom for honeysucle to create a syrupy floral to support the blueberry.
JF blueberry berry is juicy and is the perfect contrast to the vibrant and crisp FA Orange.
I have added a hint of fa billberry just to give the blueberry some depth
I love all of them... Yet to crown a winner.
Nectarine apricot and passion fruit are the main notes. Enhanced with Fa orange to brighten the nectarine a little bit of lemon lime for the Sorbet aspect and marzipan for the sweetness. EM serves as an emulsifier and gives you a sweet exhale aspect of sorbet without the sweetness of Sucralose that would turn it into a candy.
Sweetener is optional I would say keep it under 0.5%
Polar Blast and WS23 are optional at around 0.5%
If you want to add cream and keep the integrity of the mix I recommend FA Custard for the creamy lemon notes at 0.75% with Cream Fresh at 0.25%
If you want it deeper add a touch of Brandy at 0.50% to 1.0%
This is my take on a blood orange sherbet. Not a fancy smancy sorbet like I was originally going to go for. Its bright and tart and creamy. Everything you want in an orange sherbert. I used vt yoghurt drink for the ice cream because along with the lemon which helps in the brightness category, it has a delicious rich creaminess to it. Then I used cap lemon lime for its bright candy like tartness that just works so well in shertbets. My orange was a combo of fa blood orange for its deepness and fa orange. I used FA Orange because it is a very bright tangy sort of orange flavor. I then used WF Sour Ball Candy for some tart creamy sweetness to just push this sherbet over the top. Hope you enjoy!
This was a nightmare to create! Aperol Spritz is a very famous italian cocktail based on Aperol bitter, champagne and sparkling water. Of course the star of the show is the Aperol with it's orange and aromatic herbs in it. The champagne in this cocktail it's mainly the stage where Aperol will act.
In order to create the right orange mix I tried really a lot of them in the market, but at the end, not a coincidence IMHO, the italians oranges of FA( FA orange and FA tanger) where the most similar to the orange flavor of Aperol.
I tried a lot of herbs too, but all they would distract the nose. So I started searching for bitter notes and of course I found the FA bitter wizard, but it has an off note in it, so I searched for other flavors with a bitter in it to pair with FA bitter wizard. At the end the best answer was FA bergamot in order to remain in citrus area and get a bitter note to pair to FA bitter wizard.
But the very fascinating and strange thing in Aperol Spritz is the combination of bitter and sweet. Of course I used a bit of CAP super sweet, but a bit of vanillin was really necessary here to give a sweet contrast to the recipe.
For champagne I used TPA champagne both for calm down the cost of this recipe with something cheap and because this is not a bully wine flavor like others.
At the end I worried about how to give a sparkling esperience to this recipe. I watched a lot of Noted episode in youtube to find inspiration and at the end the answer came from @ID10T and his endorcement of VT fizzy sherbet.
Now guys I really ask you from the bottom of my heart to review this recipe in order to give me a partial compensation for all this work on it.