6 failsafe summer recipe ideas

No holding Back...

With cafes fully open, people back on the streets and thirsts to quench, you'll want to be sure you are fully prepared to excite and entice consumers this summer.

Gone are the paired-back menus of this time last year as people get ready to celebrate flavours, layers, colours and textures.

We've featured six drinks you'll want to consider adding to your menu. Each with striking good looks and attractive margin potential.

If you are our customer and you'd like to see the full range of recipes, margin potential and insight or order any associated POS, simply ask your account manager.

Beet Berry Blast

A refreshing, dairy-free burst of colour and summer fruit flavour, with the added benefit of superfood beetroot powder.


  • DaVinci Summer Fruits Smoothie Mix
  • Beetroot Powder (½ tsp)
  • Still water
  • Ice
  • Fresh berries and/or mint (optional)


  1. Add beetroot powder to the blender.
  2. Fill a 16oz glass ¾ full with ice.
  3. Add smoothie mix until glass is ½ full, then top with water.
  4. Pour glass contents into blender and blend on programme 3.
  5. Garnish with summer berries and a sprig of fresh mint.

Mint Choc Chip Frappe

Nostalgia in a glass. The unforgettable combination of chilled peppermint and chocolate. With fresh mint for a grown up touch.


  • DaVinci Peppermint syrup (2 pumps)
  • Vanilla Frappe powder (2 scoops)
  • Fresh mint (2-3 leaves)
  • Milk (we recommend semi-skimmed)
  • Ice
  • Chocolate Topping sauce and Chocolate Flakes (optional)


  • Fill a 16oz glass with ice.
  • Add syrup and milk to the glass until ⅔ full.
  • Add frappe powder to the blender jug, followed by the contents of the glass and fresh mint leaves.
  • Blend on programme 3.
  • Garnish with mint leaves or whipped cream with chocolate sauce and chocolate flakes.

A refreshing, dairy-free burst of colour and summer fruit flavour, with the added benefit of superfood beetroot powder.

Raspberry & White Chocolate Frappe

An indulgent delight with those with a sweet tooth. A drink sure to draw attention in a clear cup, long after it has left your coffee shop.


  • Chocolate Abyss White Chocolate powder (2 scoops)
  • Vanilla Frappe powder (2 scoops)
  • DaVinci Raspberry syrup (2-3 pumps)
  • Milk (we recommend semi-skimmed)
  • Ice


  • Fill a 16oz cup with ice and add milk to ⅔ full.
  • Add the white chocolate powder, frappe powder and syrup to the blender.
  • Add cup contents to the blender and blend on programme 3.
  • Garnish with whipped cream and fresh raspberries.

Summer Fruits Lemonade

A real thirst quencher. Refreshing, bursting with flavour and incredibly pretty.


  • DaVinci Summer Fruits Smoothie mix (30-60ml)
  • DaVinci Lemon & Lime syrup (2 pumps)
  • Soda water
  • Ice
  • Fresh lemon (optional)


  1. Add ice cubes to a 16oz glass until ⅔ full.
  2. Add soda water until the same level as the ice.
  3. Add the syrup and stir.
  4. Top with crushed ice.
  5. Pour smoothie over the top of the crushed ice.
  6. Garnish with a slice of lemon.

Chilled Tiramisu

Dessert lovers rejoice. Enjoy a subtle hint of amaretto through the moreish chilled chocolate and coffee. Lace the glass generously with chocolate sauce for best impact.


  • Freshly brewed espresso (single shot)
  • DaVinci Amaretto syrup (1 pump)
  • DaVinci Chocolate sauce (1 pump)
  • Milk
  • Ice
  • Mona Lisa Chocolate Curls (to garnish


  1. Add espresso shot and chocolate sauce to a 12oz glass and mix.
  2. Fill glass with ice.
  3. Pour milk over ice and add syrup.
  4. Garnish with whipped cream and chocolate curls

Lemon Tea & Mango Crush

Mango is a flavour not to be missed this summer. In combination with refreshing lemon iced tea, it's thirst-quenching perfection.


  • DaVinci Lemon Tea syrup (2 pumps)
  • DaVinci Mango Smoothie mix (60ml)
  • Still or sparkling water
  • Ice
  • Fresh lemon (optional


  1. Crush ice in the blender, enough to fill a 16oz glass ¾ full.
  2. Add crushed ice to the glass
  3. Add syrup then cold water until ⅔ full
  4. Pour mango smoothie from the top and around the sides to dress the glass.
  5. Garnish with lemon rind.

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