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Oh That's Sweet!

By: J5Travel

After last weeks article with my down to earth take on the nitty gritty of travel this summer, I am heading off in a much more lighthearted direction this week with a rather random Top 5 consisting of all things sweet in the world. All this inspired, because both myself and team member Shanna, on separate missions, brought way too many cinnamon rolls in to the office this morning. We have all overdosed on sugar today so enjoy!

Happy July 4th everyone.

Top 5 - Sweet Things in Travel

1. Sugar Beach, St Lucia (above and below)
Winner of Travel & Leisure's "World’s Best Award" and ranked among the Caribbean’s top resorts by Condé Nast Traveler, Sugar Beach has a legion of loyal fans. And rightly so for its lush rain-forest setting, shimmering white sands, and emerald gardens, not to mention its views of the UNESCO World Heritage-listed Pitons. Spread across approximately 100 acres, the resort exudes a timeless colonial charm, with four-poster beds, clawfoot baths, and butler service in its luxurious accommodations; villas feature private patios and plunge pools. Water sports are plentiful, and the spa is otherworldly.

2. Sweet Paris Food Tour (below)
Exploring Paris through its delicacies is always a treat and we highly recommend a sweet Paris food tour. During two hours our clients will try Paris’ most delicious Desserts & Sweet French Specialities during this Pastry and Bakery Tour - Chocolates, macarons, sablés, soft caramels.
There is the opportunity to visit the oldest Food Market in Paris, Marche des Enfants Rouges, a favorite location of Parisians and you will learn all about the world-famous chefs and pastry masters : Poîlane, Jean-Paul Hévin, Jacques Genin, Pierre Hermé…

3. Marrakech - M'hanncha (below)
Passionate about sweets, Moroccans have a long tradition of pastries. One of the most famous is this snaky coil of flaky phyllo dough; brimming with almond paste, it’s as transporting as a magic carpet ride. Try it with a glass of mint tea at Pâtisserie Amandine, a locals’ favorite in the heart of the city.

4. Kyoto - Mochi
If a topping of mochi on Pinkberry frozen yogurt is your children’s favorite, take them to Kyoto for the real thing. Chefs pound short-grained mochigome rice into a paste, then mold it into brightly hued, chewy cakes in myriad flavors and shapes. Since 1899, Demachi Futaba (below) has served long lines of mochi cravers.

5. 10-day Limoncello (below) - recipe courtesy of Oceania Cruises
"Limoncello is quintessentially Italian – a liquid version of la dolce vita that conjures up images of seaside villages or lunch in a Tuscan vineyard", says Oceania Cruises executive chef Kathryn Kelly. She prefers making hers with Meyer lemons, and says to take your time peeling them to avoid getting any pith with the rind.

  • 6 unwaxed organic lemons
  • 1 750ml bottle vodka
  • 2 cups sugar
  • 1 cup water

Wash and scrub the lemons thoroughly. Using a vegetable peeler, remove the rinds. In a large, sterilized jar, combine the lemon rinds and vodka. Seal it with a sterilized lid and let it stand in a dark place for six days. On day seven, combine the sugar and water in a saucepan and bring it to a simmer, stirring until the sugar dissolves. Let cool. Transfer the lemon rinds from the vodka to the sugar syrup. Reseal the lid on the vodka jar. Transfer the syrup and rinds to another sterilized jar and seal it with a sterilized lid. Let both jars stand in a dark place for three days. On day ten, remove the rinds from the syrup. Add the syrup to the vodka, adjusting it to your desired sweetness. Strain the mixture through a coffee filter until it’s clear, and store in a sealed, sterilized bottle.

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I love travel and I love travel planning just as much and I am proud to be building a team as passionate about exploring the world as myself. It took me a very long time to align my career with my undeniable passion for exploring, but now I and the team are here for you. Your personal travel tailors - award reservation and luxury custom itinerary experts. We provide a bespoke service, imagining and creating itineraries for independent minded families and groups.


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