Fresh as a Summer Breeze: Prickly Pear and Boysenberry

Add some va-voom to your seasonal menu with these two new, unique syrups from DaVinci Gourmet

BY SARAH ALLEN
BARISTA  MAGAZINE

(Note: The following is a sponsored advertorial.)

Summer is only at the halfway mark, and you say you’re tired of plain cold brew already? Are iced lattes suddenly yawn-worthy? And does lemonade just feel lazy? With a whole lot of weeks of warm weather and flip-flops still to come, it’s time to ramp up your summer drink game with some unique and delicious flavors from DaVinci Gourmet.

In all seriousness, café owners can make big bucks in the summer months by adding seasonal specials to their menus, some of which can be batched in advance for faster service. Just because summer is already fully upon us doesn’t mean your customers wouldn’t delight in creative, colorful options to quench their thirst. And with a 60–70% profit margin, according to Barista Institute, summer drinks could be a big boost to your bottom line. For example, if you sell a cup of cold-brew coffee for $4, you’re typically making a 50% profit. But if you sell a cold-brew cocktail or signature drink, which adds one or more ingredients that can be bought in bulk, for $6 or $7, the operator is suddenly looking at a 60–70% profit margin.

Consider DaVinci Gourmet’s two brand-new flavors, Classic Boysenberry and Classic Prickly Pear—not the first summer-fruit flavors you would think of, right? That’s part of why we think they’re so great! Besides being downright delicious, prickly pear and boysenberry are exciting, lively alternatives to the usual summer fruit flavors.

prickly pear fruit with syrup on top.

“The vibrancy of the products really shines through in each and every application. Prickly pear itself is a unique flavor, but you can truly taste the juicy sweet candy-like melon flavor of this delicious fruit,” says Ciera Banaszynski, brand manager for DaVinci Gourmet. “The boysenberry is somewhat jam-like and goes great with dairy and would be even better with a peanut butter latte.”

DaVinci Gourmet’s Classic Prickly Pear syrup is a playful fusion of sweet pear and prickly pear cactus, delivering subtly sweet watermelon and honeydew flavor notes. And with a deep pink hue that reflects the beautiful fruit at its peak ripeness, DaVinci’s Prickly Pear syrup is as pleasing to the eye as the palate.

two boysenberries with syrup on top.

As for DaVinci Gourmet’s Boysenberry syrup, well, the day the boysenberry was created in the 1920s by crossing loganberries, blackberries, and raspberries, could be a national holiday as far as we’re concerned—that’s how much we love this flavor! Boysenberries have the juicy intensity of blackberries, the sweet, floral character of raspberries, and a surprisingly pleasing tang. DaVinci Gourmet’s Classic Boysenberry Syrup is tingly and sweet on the palate, with a tantalizing deep purple hue.

And hey, if you’re not a drink creator yourself, we’ve got some recipes below that incorporate DaVinci Gourmet Classic Prickly Pear and Classic Boysenberry. Please use them freely, and/or get inspired by them to make a drink showcasing these wildly fun and delicious flavors. They go way beyond summertime use, as well. “Boysenberry is perfect for a winter white latte or mocha (and it) also can be added to cold foam topping for a delicious fruity topping,” Ciera adds. “Prickly pear pairs well with agave spirits and rum, making it a perfect addition to mojitos and margaritas. The vibrant pink color can work very well with holiday drinks with green garnishes, such as mint and rosemary.”

Recipes

BERRY BLISS LATTE

A Berry Bliss latte in a glass much with boysenberries on a dish next to it.

8 ounces steamed strawberry milk

1 ounce DaVinci Gourmet Boysenberry syrup

2 shots of espresso

Crushed fruit cereal for garnish

•  Steam strawberry milk and syrup.

•   Pour steamed milk into a coffee mug.

•   Drizzle espresso over milk using the back of a spoon to create an espresso layer.

•   Spoon additional foamed milk on top if desired.

•   Sprinkle crushed cereal on top if desired.

BOYSENBERRY BRAMBLE

A Boysenberry Bramble in a tall glass with a small dish of boysenberries next to it.

2 ounces DaVinci Gourmet Boysenberry syrup

1/2 ounce lemon juice

6 ounces club soda

Fresh blackberries for garnish

•   Combine syrup and lemon juice in shaker with ice.

•   Shake well and strain into a glass filled with ice.

•   Top with club soda and garnish with fresh blackberries.

PRICKLY PEAR LEMONADE

Two tall glasses of Prickly Pear Lemonade with a sliced prickly pear between them.

1 ounce DaVinci Gourmet Prickly Pear syrup

3 ounces Island Oasis Lemonade (diluted with water)

•   Combine ingredients in a shaker with ice.

•   Shake well and strain into a glass filled with ice.

PRICKLY PEAR HORCHATA

A glass of Prickly Pear horchata with whipped cream on top.

1 scoop Big Train Horchata

1/2 ounce DaVinci Gourmet Prickly Pear syrup

4 ounces milk alternative or water

1 cup ice

Garnish: Prickly Pear whipped cream

Garnish: Purple shimmer powder

Garnish: Cactus fruit

•   In a blender, combine horchata, syrup, and milk alternative/water.

•   Blend until smooth

•   Pour into a glass over ice and top with prickly pear whipped cream, shimmer powder, and a drizzle of DaVinci Gourmet Prickly Pear syrup.

For more information, and to find DaVinci Gourmet Classic Boysenberry syrup and DaVinci Gourmet Classic Prickly Pear syrup, visit DaVinci Gourmet online.

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About Sarah 929 Articles
Sarah Allen (she/her) is co-founder and editor of Barista Magazine, the international trade magazine for coffee professionals. A passionate advocate for baristas, quality, and the coffee community, Sarah has traveled widely to research stories, interact with readers, and present on a variety of topics affecting specialty coffee. She also loves animals, swimming, ice cream, and living in Portland, Oregon.