Rosemary and Strawberry Cocktail

Celebrate the day of love- Valentine’s Day with this magical love potion.

Rosemary and strawberry cocktail


  • 1 cup water
  • 1 cup granulated sugar
  • 3 sprigs of rosemary
  • 2 cups fresh strawberry juice
  • ¼ cup of the rosemary simple syrup
  • 2 ounces of vodka
  • 4 cups sparkling water


  1. Prepare Rosemary Syrup: In a small saucepan, add a cup of water and 1 cup of granulated sugar over medium heat and dissolve the sugar for about 5 minutes. Make sure you don’t overheat. Add 3 sprigs of rosemary and let it steep for an hour.
  2. Mocktail per glass: Add ½ cup fresh strawberry into a serving glass. Add 1 Tablespoon (1/2 oz) of rosemary simple syrup and 2 ounces of vodka. Stir. Fill the remainder of the glass with sparkling water (about 1 cup)
  3. Garnish with 2 rosemary sprig
  4. Serve chilled


5 worthy substitutes of Dairy Butter when Baking

Who can say no to a delicious cake? If you raised your hand in “I can,” we weren’t talking to you. We are talking about the rest of us who simply cannot. Won’t it be just perfect if you could eat all the cakes and cookies without having to worry about the calorie count? Butter is an essential baking ingredient, and it is composed of milk fat that has been separated from other milk components. Since Butter is mainly composed of fat, it is a high-calorie food. One tablespoon of butter contains approximately 101 calories.


If you are a baker who has been struggling to find the butter substitute, help is at hand. Remember we are specifically talking about baking and no other form of cooking:

Yogurt: For a higher protein substitution, you can use yogurt. Make sure you use plain yogurt instead of flavored yogurt to maintain the taste. Using Mango Yogurt in a vanilla cake will undoubtedly throw off the palate. This substitution works exceptionally well in cakes because it creates a velvety texture to maintain the flavors. Yogurt’s distinctive, tart flavor adds complexity to baked goods.

Buttermilk: A popular dairy drink – Buttermilk is the liquid left behind after churning butter out of cultured cream. One can substitute 1/2 cup of buttermilk for every 1 cup of butter. Owing to their liquidly consistencies, they can help retain moisture in batters and dough. Buttermilk is also loaded with healthy fats and nutritional value making it a favorite butter substitute.

Coconut Oil: Coconut oil is a powerhouse of medium chain triglycerides (MCTs) instead of the average saturated fat making it a fantastic source of nutrition. When baking with coconut oil, it is generally substituted for other fats on a 1:1 basis. What that means if for every cup of butter use oil in equal proportion as a substitute. When using coconut oil in place of butter for pie crusts, make sure you use solid, room temperature coconut oil to create a flakier crust.

Applesauce: A healthy butter alternative when baking – Applesauce is packed full of vitamins and nutrients. If you are worried about the sugar content in applesauce, use the unsweetened variety. Applesauce is known to be a fantastic binding agent when baking and will create a slight change in taste and texture. Applesauce creates a sweet and soft texture in oil-based goods when substituted for butter. A good rule of thumb is to use half the amount the applesauce for every cup of butter

Nut Butter: Nut butter such as almond and peanut butter make excellent dairy butter alternatives. Owing to their sweet and creamy consistencies, they can help retain moisture in batters and significantly reduce the amount of sugar needed in a recipe. It’s no secret that they are also rich in healthy fats and nutritional value and mostly enjoyed as topping on a varied food. Although some might argue that nut butter has higher overall fat value than dairy butter, the quality of fat differs since nut butter is mainly comprised of monounsaturated fats.

Have you very own baking substitute for dairy butter? Tell us by leaving a comment below.

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