Try something new with a trusted recipe inspired by one of our traditional favourites! Purity products have become the star of many one-of-a-kind, mouth watering recipes, so next time you need to create a memorable treat, give them a try. If you have a Purity-inspired recipe of your own to share with us, email firstname.lastname@example.org
2-3 Packages Purity Ginger Cookies, 8 Instant Banana Pudding Cups, 1L container of Cool Whip
Arrange cookies side by side, in rows in a 9×13’’ dish with pudding between each cookie. Spread Cool Whip on top then Garnish with cookie crumbs. Refrigerate for at least 12 hours and serve chilled.
2 packages instant vanilla pudding mix, prepared and cooled, 1 package Purity Cream Crackers, 1L container of Cool Whip, 1.5 cups fresh or canned fruit
Line bottom of 9×13’’ dish with crackers. Pour 1/3 pudding over crackers and spread. Spread 1/2 the Cool Whip over pudding and repeat layers. Top with fruit and refrigerate at least 6 hours or overnight.
9 cups water, 2 cups Strawberry Purity Syrup, 3 cups vodka or white rum, 2 cups of pureed fresh strawberries, 4L lemon-lime flavoured soda
Stir together water, Purity Syrup, vodka/rum and strawberry puree. Transfer to a freezer-safe container and freeze for 24 hrs. To serve, pour approximately 2/3 cup of the slush mixture and 1/3 cup of lemon-lime soda. Enjoy!
Purity Hard Bread, (allow 1 cake per serving), skin dried salt ﬁsh (or Purity Brand Salt Fish), scrunchions (small cubes of fatback pork), diced onion, boiled potatoes (optional)
Soak salt ﬁsh and Purity Hard Bread separately in water for 12-24 hrs. Change water on fish and boil for 20 minutes. Drain and remove ﬁsh bones. Bring Hard Bread to near boil, drain, cover and keep hot. Combine ﬁsh and prepared hard bread (brewis). Fry scrunchions and onion to golden brown and use as a gravy over fish and brewis.
1 package Purity Ginger Snaps, 1 2L container butter pecan ice cream
Place one small scoop of ice cream onto ginger snap. Top with another ginger snap and press together. Remove excess ice cream with spatula. Keep frozen until ready to eat.
1/2 lb dark chocolate wafers, 1/2 lb white chocolate wafers, 1/2 package of Purity Peppermint Nobs
Microwave white and dark chocolate in separate bowls until melted, stirring occasionally. Layer cookie pan with parchment paper. Pour dark chocolate onto pan, spreading evenly. Chill for 2 minutes until slightly firm then pour white chocolate over dark. Marble with knife or fork. Top with crushed Purity Peppermint Nobs. Freeze and break into pieces.
1 package Purity Jam Jams, 1/2 cup cream cheese, 2 cups dark chocolate chips, 1/4 cup white chocolate
Crumble cookies with a fork, reserving 2 tbsp for topping. Mix crumbs and softened cream cheese until well incorporated. Roll cookie mixture into 1 inch balls and refrigerate for 30 minutes. Melt both chocolates. Roll the chilled truffles in dark chocolate first until fully coated, then drizzle with white chocolate. Top with more crumbs. Chill and serve.
1.5 oz Screech Rum, 1 oz Purity Raspberry Syrup, 1.5 oz apple juice, 0.5 oz lemon juice, 2 Purity Peppermint Nobs (crushed)
Add all ingredients to a shaker and fill with ice. Shake vigorously and strain into a chilled martini glass. Garnish with crushed Peppermint Nobs along rim and a Purity Jam Jam.