Summer Sweets


The fresh produce is bountiful and more consumers are craving refreshing options making summer the perfect season to offer fruit infused desserts. Our fruit products work in a variety of desserts but we hand-picked a few of our favorites!

There’s nothing like a fresh peach paired with a savory bourbon caramel sauce!

1 Fresh Peach

2 oz Lyons Bourbon Caramel Sauce (Item#4736)

4 Vanilla Ice Cream Scoops

Cut the peach in half and remove the pit. Using a pastry brush coat the cut side of the peaches with Lyons Bourbon Caramel Sauce. Place the peaches cut side down on a hot grill for about 10 minutes or until the peach has nice grill marks. Top each peach half with 2 scoops of vanilla ice cream and drizzle with more Lyons Bourbon Caramel Sauce.

Makes 2 servings.

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Popsicles never go out of style and they’re great for all ages.

8 oz Lyons Frozen Blueberry Topping (thawed) (Item#1232)

4 oz Water

2 oz Lyons Select 5% Maple Syrup (Item#5070)

8 oz Vanilla Yogurt

2 oz Milk (or nut milk of your choice)

1 tsp. Vanilla Extract

4 Vanilla Ice Cream Scoops

In a medium saucepan on medium heat, heat the blueberries, water and maple syrup until juices begin to release. Continue warming for 10-15 minutes or so until it begins to get syrupy and delicious. Set aside to cool completely. In the meantime, mix the vanilla yogurt, milk and vanilla. To assemble, drop 1 tbsp. of the yogurt mixture into the bottom of your popsicle molds, then add a Tbsp. of the blueberry mixture. Continue, alternating between the yogurt and the blueberry, until molds are full! Freeze for 4-5 hours, or until solid.

Serves 4-6.

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Beat the heat with this tropical summer delight.

Salad:

Assorted Fresh Fruit

Topping:

8 oz Heavy Whipping Cream

2 oz Lyons Mango Fruit Infusion (Item#3842)

Toasted Coconut

Fruit Salad:

Cut fresh fruit, combine gently in bowl and refrigerate.

Topping:

Beat heavy whipping cream and Lyons Mango Fruit Infusion until thoroughly combined. Toast coconut for approximately 10 minutes or until golden brown at 350° F.

To serve:

Fill serving bowl with fruit mixture. Top with Mango whipped cream and coconut.

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