
Staying in? Mix these drinks Behind the Home Bar
Equipment
Ingredients
Method
Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary.
Makes 1
Notes
You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas.
Group serve
This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses.
Non-alcoholic option
Just leave out the bourbon!
Try instead
Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match.
Equipment
Ingredients
Method
Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime.
Makes 1
Equipment
Ingredients
Method
Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish.
Makes 1
Note
To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect.
Group serve
This works well as a jug serve.
Non-alcoholic option
Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity.
Try instead
All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour.
Equipment
Ingredients
Method
Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel.
Makes 1
Note
Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge.
Group serve
This works well as a blended drink - more on the technique for that below.
Non-alcoholic option
Leave out the spirit and add a splash of lemon juice.
Try instead
Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup.
Equipment
Ingredients
Method
Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be.
Store
In the fridge for 1 month, or in the freezer for up to 6 months.
Equipment
Ingredients
Method
Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like.
Store
In a small dropper or dasher bottle in a cool, dry place for up to 1 year.
Equipment
Ingredients
Method
Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container.
Store
In the fridge for 1-2 weeks, or in the freezer for up to 3 months.
Equipment
Ingredients
Method
Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off.
Store
In the fridge for 1-2 weeks, or in the freezer for up to 3 months.
Equipment
Ingredients
Method
If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point.
Store
Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months.
Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease.
Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar.
Equipment
Ingredients
Method
Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary.
Makes 1
Notes
You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas.
Group serve
This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses.
Non-alcoholic option
Just leave out the bourbon!
Try instead
Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match.
Equipment
Ingredients
Method
Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime.
Makes 1
Equipment
Ingredients
Method
Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish.
Makes 1
Note
To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect.
Group serve
This works well as a jug serve.
Non-alcoholic option
Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity.
Try instead
All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour.
Equipment
Ingredients
Method
Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel.
Makes 1
Note
Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge.
Group serve
This works well as a blended drink - more on the technique for that below.
Non-alcoholic option
Leave out the spirit and add a splash of lemon juice.
Try instead
Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup.
Equipment
Ingredients
Method
Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be.
Store
In the fridge for 1 month, or in the freezer for up to 6 months.
Equipment
Ingredients
Method
Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like.
Store
In a small dropper or dasher bottle in a cool, dry place for up to 1 year.
Equipment
Ingredients
Method
Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container.
Store
In the fridge for 1-2 weeks, or in the freezer for up to 3 months.
Equipment
Ingredients
Method
Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off.
Store
In the fridge for 1-2 weeks, or in the freezer for up to 3 months.
Equipment
Ingredients
Method
If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point.
Store
Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months.
Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease.
Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar.
Equipment
Ingredients
Method
Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary.
Makes 1
Notes
You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas.
Group serve
This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses.
Non-alcoholic option
Just leave out the bourbon!
Try instead
Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match.
Equipment
Ingredients
Method
Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime.
Makes 1
Equipment
Ingredients
Method
Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish.
Makes 1
Note
To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect.
Group serve
This works well as a jug serve.
Non-alcoholic option
Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity.
Try instead
All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour.
Equipment
Ingredients
Method
Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel.
Makes 1
Note
Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge.
Group serve
This works well as a blended drink - more on the technique for that below.
Non-alcoholic option
Leave out the spirit and add a splash of lemon juice.
Try instead
Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup.
Equipment
Ingredients
Method
Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be.
Store
In the fridge for 1 month, or in the freezer for up to 6 months.
Equipment
Ingredients
Method
Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like.
Store
In a small dropper or dasher bottle in a cool, dry place for up to 1 year.
Equipment
Ingredients
Method
Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container.
Store
In the fridge for 1-2 weeks, or in the freezer for up to 3 months.
Equipment
Ingredients
Method
Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off.
Store
In the fridge for 1-2 weeks, or in the freezer for up to 3 months.
Equipment
Ingredients
Method
If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point.
Store
Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months.
Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease.
Maybe it is too cold to go out in July - but let's get the party started inside with Cara Devine's glamorous, holiday-infused cocktails in Behind the Home Bar.
Equipment
Ingredients
Method
Brew the tea of your choice according to the packet instructions, then leave to cool. Add everything to your glass with ice, then add a splash of soda water (if using) and garnish with lemon wheels. A couple of dashes of chilli tincture or other bitters is a fun addition to this flavour combination, but not necessary.
Makes 1
Notes
You can use whatever your favourite tea is. Mine is Scottish Breakfast, *wink wink*. The honey may need to be adjusted depending on how strong your tea is - dial it down for herbal teas, up for astringent black teas.
Group serve
This works really well as a jug serve too, just multiply the recipe and add ice to the jug if your guests all arrive together, or leave the jug un-iced and pour over ice in individual glasses.
Non-alcoholic option
Just leave out the bourbon!
Try instead
Switch out the tea and spirit. Try herbal teas, like lemongrass and ginger, with gin, or hibiscus with vodka, and amend the spices you use in the honey to match.
Equipment
Ingredients
Method
Add all of the ingredients to your shaker tins with ice and shake hard. Double-strain into your glass and garnish with lime.
Makes 1
Equipment
Ingredients
Method
Add all of the ingredients except the soda water to your glass with ice and 'churn'. This will start dilution and should mean that your glass is quite full - often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. Top up with more ice if needed, then add a splash of soda and the garnish.
Makes 1
Note
To crush your ice without an ice crusher, just wrap it in a clean tea towel (dish towel) and bash it up with something heavy like a mallet or rolling pin. If that's too much effort for your staycation, just shake and dump - this will break up the ice enough for a crushed effect.
Group serve
This works well as a jug serve.
Non-alcoholic option
Leave out the spirit and bump up the citrus and syrup. Using a splash of a flavoured soda, or ginger beer can help add more complexity.
Try instead
All sorts of spirits and syrups can be combined for infinite flavour combinations. The Hibiscus grenadine (page 71) could be matched with a light rum or gin, for example, or the Beetroot and apple cordial (page 74) with tequila. If you haven't had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour.
Equipment
Ingredients
Method
Add all of the ingredients to your shaker tins with ice and shake hard to make sure the cream is properly aerated. Double-strain into your glass and garnish with a light sprinkle of fennel.
Makes 1
Note
Something quite rich works here, and you want to steer clear of anything too heavily peated, although a little smokiness adds a nice edge.
Group serve
This works well as a blended drink - more on the technique for that below.
Non-alcoholic option
Leave out the spirit and add a splash of lemon juice.
Try instead
Blanco tequila and the Chilli lime sherbet (page 82) make an awesome boozy creamsicle, or go richer by using a darker spirit and a berry or stone-fruit syrup.
Equipment
Ingredients
Method
Add the honey or agave and water to a saucepan and stir until combined. Add your chosen flavourings and simmer for 5 minutes. Take off the heat and leave to cool fully before straining - the longer you leave it, the more pronounced the flavours will be.
Store
In the fridge for 1 month, or in the freezer for up to 6 months.
Equipment
Ingredients
Method
Add everything to your container and shake well. Leave in a cool dark place and check daily - this one usually only takes 3-7 days. Once you're happy with the flavour, strain well. Dilute and or/sweeten with honey, if you like.
Store
In a small dropper or dasher bottle in a cool, dry place for up to 1 year.
Equipment
Ingredients
Method
Add all the ingredients, except the hibiscus, to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes, until you have a syrupy consistency. Keep an eye on it and make sure it stays a pourable consistency; it will thicken as it cools. Take off the heat, remove the lemon peels and add the hibiscus to the syrup to infuse as the mixture cools. Taste the grenadine after an hour or two and, once the hibiscus flavour is as pronounced as you would like, strain into a container.
Store
In the fridge for 1-2 weeks, or in the freezer for up to 3 months.
Equipment
Ingredients
Method
Add everything except the herbs to your saucepan and stir over a low heat until combined. Simmer for about 20 minutes until reduced to a syrupy consistency. You don't want the raspberry to taste 'stewed' so don't cook it for too long. Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off.
Store
In the fridge for 1-2 weeks, or in the freezer for up to 3 months.
Equipment
Ingredients
Method
If you're using the fennel-scented sugar (see Prep), I usually remove all but a couple of fronds before adding the sugar as I prefer a lighter fennel flavour. Add all the ingredients to a large bowl, including the husks and seeds of the orange, as these contain pectin, which will help the jam set. Cover and leave for at least 1 hour, or for up to 12 hours. Scoop out the husks and seeds before transferring the mixture to a saucepan. Alternatively, just stick all the ingredients straight in the saucepan and cook. It will still taste great, but it might not be the ideal texture. Cook over a low heat for about 15 minutes, then remove any remaining fennel fronds. Bring to a rolling boil, then reduce the heat to medium and continue boiling for about 20 minutes, or until the rhubarb has broken down and thickened. To check if it has reached setting point,t place a small plate in the freezer until cold, then drop a dollop of jam on the cold plate. Tilt the plate, and if the jam doesn't run, you're good to go. If it does, continue boiling until it reaches the setting point.
Store
Properly jarred and sealed in the pantry for up to 6months. Once opened, refrigerate and use within 3 months.
Love books? Us too! Looking for more reads and recommendations? Browse our books page. Bookmark the page so you can find our latest books content with ease.

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Freshpet CEO Says 'Outsized Growth' Expected Despite Lowered Sales Target
Freshpet Inc. (NASDAQ:FRPT) stock rallied on Monday after it reported second-quarter 2025 earnings of 33 cents per share, beating the consensus estimate of 16 cents. Net sales rose 12.5% year-over-year to $264.7 million but missed the analyst estimate of $268.9 million. Sales growth was driven by a 10.8% increase in volume and a 1.7% improvement in price and mix. Net income was $16.4 million, reversing a net loss of $1.7 million in the year-ago quarter. Gross profit rose to $108.2 million, or 40.9% of net sales, up from $94.0 million, or 39.9%. Also Read: Adjusted gross margin improved to 46.9% from 45.9%. Adjusted EBITDA increased to $44.4 million from $35.1 million, with the margin expanding to 16.8% from 14.9%. SG&A expenses fell to $90.4 million from $95.7 million, or 34.1% of net sales versus 40.7% a year ago. Adjusted SG&A totaled $79.6 million, or 30.1% of net sales, compared to $72.9 million, or 31.0%, in the prior-year period. The company reported operating cash flow of $38.7 million year-to-date, down $9.1 million from the prior year, primarily due to one-time items and higher incentive compensation payments. Capital expenditures totaled $59.9 million through the second quarter. As of June 30, 2025, cash and cash equivalents stood at $243.7 million, with $396.2 million of debt outstanding. View more earnings on FRPT Operationally, Freshpet noted 170 basis points of improvement across quality, input, and logistics costs in the quarter. Ennis Kitchen became the company's most profitable facility. A new production line for bagged product is expected to be commissioned in Bethlehem in the fourth quarter of 2025, with potential retrofits starting in the second half of 2026. These upgrades are expected to reduce capital needs by at least $100 million between 2025 and 2026. Freshpet's household penetration rose 11% year-over-year, while its Most Valuable Pet Parents (MVPs) cohort increased 18%. The company added 1.4 million households over the past year and reported a 6% increase in buy rate. Store count reached 29,141 locations, with 24% of stores now hosting multiple fridges. 'Against a more challenging consumer sentiment backdrop, we continue to significantly outperform the dog food category – delivering both category leading sales growth and strong improvements in operations,' commented Billy Cyr, Freshpet's CEO. 'As a nimble growth company that is adapting to an economically constrained consumer, we are intensely focused on what we can control. That includes accelerating our advertising and distribution programs, reducing our capital expenditures, and strengthening our operations. On the other hand, we will be pragmatic about what we can't control, so we are revising our current year's net sales target and removing our long-term net sales target to match the environment we are facing today. We still believe we will deliver outsized growth for a long period of time, but we need to plan for the current economic realities. In total, we believe the actions we are taking position us well to create significant shareholder value and fulfill our mission to elevate the way we feed our pets with fresh food that nourishes all.' Outlook Freshpet updated its 2025 outlook, now expecting net sales growth of 13% to 16%, down from 15% to 18%. Adjusted EBITDA guidance remains unchanged at $190 million to $210 million. Capital expenditures are now forecast at approximately $175 million, reduced from the prior $225 million estimate. The company also updated its long-term guidance, removing its $1.8 billion net sales target for 2027 due to slower growth. However, it reaffirmed its other long-term goals: an adjusted gross margin of 48% and an adjusted EBITDA margin of 22%. Management anticipates the company will be free cash flow positive by 2026. The company expects to continue to deliver growth significantly in excess of the dog food category. Price Action: FRPT shares are trading higher by 8.15% to $71.22 at Monday's last check. Read Next:Photo via Shutterstock Up Next: Transform your trading with Benzinga Edge's one-of-a-kind market trade ideas and tools. Click now to access unique insights that can set you ahead in today's competitive market. Get the latest stock analysis from Benzinga? FRESHPET (FRPT): Free Stock Analysis Report This article Freshpet CEO Says 'Outsized Growth' Expected Despite Lowered Sales Target originally appeared on © 2025 Benzinga does not provide investment advice. All rights reserved. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data