I think they're too cute to throw away. 
Grab some of your favorite berries... 
...then cook them down to a syrup.
Cool and pour into a clean honey bear bottle.
Tada! Homemade berry syrup!
Perfect for a stack of pancakes, crepes or even ice cream.
Honey bear bottles to be exact! 
Use it to serve sugar syrup for coffee and cocktails. 
To make sugar syrup, you will need: 1 cup water and 1 cup sugar. In a small saucepan, bring water to a boil. Add the sugar and stir until it has dissolved. Reduce heat to low and simmer for 5 minutes. Cool and transfer to honey bear bottle. Store in fridge. 
Does this answer your question? 
Blah is now Tada! when we re-use the bottle. 
Make some shaved ice in your blender or food processor... 
Drizzle juice on the shaved ice using Mr. Honey Bear and 
I've got some ready for a blah to Tada! transformation.
I turned them into banana bread, baked in muffin tins. 
And yet another transformation -- my version of a banana trifle! I cubed up some banana bread, sliced some bananas and put these in a glass, topped it with ice cream and some dulce de leche (you can use caramel or chocolate syrup, too). 
Tada! Instant dessert! 
We'll turn vanilla ice cream into Strawberry-Vanilla Swirled Frozen Pops! 
Here's what we'll need: 
Here's what we need to do: Mash strawberries in a large bowl with a potato masher or fork. Add the sugar and the lemon juice. Add in the vanilla ice cream and mix just enough to combine.
Spoon the mixture into molds or cups -- I used an ice cube tray.
Add the wooden sticks & return to the freezer until firm.
Tada! Pink popsicles with bits of juicy strawberries. 
This week on my blog, we're adding some Tada! to ice cream.
Scoop some vanilla ice cream on a parchment paper-lined tray. Allow the scoops to firm up in the freezer. As the ice cream freezes, melt some chocolate (milk or dark chocolate...it's all up to you) in a double boiler & allow to cool slightly. 
Take out the ice cream from the freezer and pour the chocolate sauce on top using a ladle. Return to the freezer when the ice cream begins to melt or, if you work fast, when all the ice cream balls have been coated in chocolate. Freeze again to let both ice cream and chocolate to harden.
Tada! Vanilla ice cream enrobed in chocolate. 
Then I figured, what if I freeze this smoothie?
I poured them into tiny tart pans. You can do the same using little paper cups, sauce containers or mini muffin tins, then put them in the freezer.
After about 20 minutes, take the tins out of the freezer and insert some popsicle sticks. The smoothie will be firm enough to hold the sticks in place. Return to the freezer to fully solidify.
To unmold, dip the tin in hot water & apply some force to loosen.
Tada! A healthy snack using the season's best harvest. 
I really like how they resemble small umbrellas.