recipes Archives - shell chic'd

Sangria Ice Pops Two Ways

June 28, 2021 by Emily 2 Comments

Ice pops are one of those treats that instantly put me back in 1999. I’m likely at someone’s 10th birthday party hopping through sprinklers with my social awkwardness on high and grass stuck to my feet but lord, at least I have my slap bracelet and blue ice pop.

Feeling particularly nostalgic last week, I ordered some ice pop pouches and set out to make an adult version. My friends at Latitude Beverage had sent me their red and white Mija Sangria, which ended up being the perfect base, especially leading up to the fourth of July.

Side note: I’m truly never making my own sangria again. Mija is a ready-to-drink bottled sangria made with 100% real fruit juice and tastes ~~just as good~~ better than anything I’ve had homemade. The red is a blend of red wine, blood orange, acai, pomegranate, and lemon juices, and the white a blend of white wine, orange, guava, lime, and lychee juices. They’re also packed with antioxidants (three times more than a glass of red wine on its own!!), so basically this is fruit salad.

I made these sangria ice pops two ways: the white poured over frozen fruit, the red blended with frozen fruit. I wish I could tell you this decision was based in something of substance but nah. It was more of an aesthetic thing.

Since this is alcohol we’re dealing with, I left the pops in the freezer (both versions) for a full 24 hours to get super solid. When you take them out to serve, keep on as much ice as possible. You can see how slushy mine got even just in the time it took to take photos. Sad day.

These are the ice pop pouches I used, and they couldn’t have been easier to work with, even for my clumsy hands.

K ready? Here’s how to make sangria ice pops!

White Sangria Ice Pops

Feels like cheating to even call this a recipe, as Mija has done 90% of the real work for you and we're just putting it all together in these very cute red "white" and blue boozy popsicles. Though they obviously feature strawbs and bluebs for this particular festivity, you can use just about whatever fruit you dang well please.

Keep the size of your ice pop pouches in mind as you slice your strawberries (or other fruit). Freezing them beforehand keeps the pouch-stuffing a little neater and less sticky, and a dash of sweetener helps preserve the sweetness they will lose during freezing.

5 from 1 vote

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Servings 20 ice pops

Ingredients

1 bottle Mija White Sangria
1 cup blueberries
7-8 large strawberries
½ tsp sugar

Instructions

Wash and slice strawberries. Lay flat on plate or baking sheet and sprinkle with sugar. Freeze for at least 30 minutes.
Fill (I mean really FILL) the pouches with blueberries and strawberries.
Pour sangria in pouches up to the designated line. If not marked, leave about half an inch of space below the seal to leave room for expansion.
Gently try to push out any air bubbles before sealing.
Freeze lying flat for 12-24 hours. Serve immediately.

Red Sangria Ice Pops

While you can absolutely repeat the white recipe with red, this version is good for perfecting your ideal flavor before committing to a freezer full of pops you haven't tested. I found the Mija Red Sangria mixed with a handful of frozen strawberries to be sweet enough, but you can get on with your bad self and add additional sweetener (or other fruit!) to taste as you go.

This recipe is for half a bottle for no reason other than that's what fit in my blender. Half it or double as you'd like!

5 from 1 vote

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Ingredients

½ bottle Red Mija Sangria
8-10 large frozen strawberries
2 cups ice
Simple syrup, agave, or other liquid sweetener to taste

Instructions

Add sangria, strawberries, ice and optional sweetener to blender and blend until slushy.
Using a funnel, slowly fill pouches with mixture, stopping at the designated line or half an inch below the seal to allow room for expansion.
Freeze lying flat for 12-24 hours. Serve immediately.

So fun right?? LMK if you make either of these sangria ice pops!

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This post was created in partnership with Latitude Beverage. Thank you for supporting the brands that support shell chic’d!

Pitches Night In

March 21, 2018 by Emily 4 Comments

This post is sponsored by Universal Home Entertainment.
Thank you for supporting the brands that support shell chic’d!

Four words for y’all.

The pitches are back.

My favvvvorite movie franchise just released numero tres: Pitch Perfect 3: Last Call Pitches. I am over the moon to tell you yes, it absolutely ~~made me cry~~ lives up to the last two. The Bellas are back for one last call, and your day is about to turn aca-mazing because the film is now available to own on Blu-Ray! New musical performances, gag reel, and extended scenes not seen in theaters. Like, they crushed it.

Since it is March in New England and there is literally nothing else to do except ~~drink~~ shovel snow, I planned a little girls’ night in to watch with the baddest pitch I know.

(My mom.)

The team at Universal sent me just about everything one could need for a movie night with the Bellas: Gram-worthy tees, punny nail polishes, grammable eats, and, duh, a Blu-Ray copy of the film! Because if you didn’t stuff your face with sweet and salty snacks did you really even watch a movie?

They must have forgotten to send me the bubbly, but you know I took care of that. Paying homage to those awesome ~~girls~~ nerds, we whipped up some candy-topped Prosecco Jello Shots. Let’s just say, neither of us was driving after a handful of these.

Love You, Awesome Nerds Prosecco Jello Shots
Makes approx. 35 jello squares

{ingredients}

½ cup water
½ cup sugar
1 oz lemon juice
12 oz Prosecco
3 packets Knox unflavored gelatin
1 box Nerds candy

{instructions}

To make the simple syrup // Bring ½ cup water to a boil in a small saucepan; add sugar and stir until dissolved. Remove from heat; let cool completely.

To make the jello //

Combine lemon juice, 2 oz simple syrup, and 4 oz champagne in a medium saucepan. Sprinkle gelatin packets over liquid; let stand for 2 minutes.

Over medium-low heat, stir in gelatin mixture until completely dissolved {about 4 minutes}. Do not let liquid boil.

Remove from heat and add remaining 8 oz Prosecco. Stir to thoroughly combine. Let sit for an additional 30+ minutes for bubbles to settle before transferring {this will make for a clearer jello mold}.

In a VERY lightly greased 8×8 baking pan, pour mixture. Refrigerate at least 3-4 hours or until firm. Using a thin knife, slice into ~1-inch squares.

Top each square with a small spoonful of Nerds candy. Press down ever so slightly to adhere to jello.

Pitch Perfect 3 is now available to download and watch this weekend, so grab that prosecco and your main pitches and snuggle up for your own girly movie night in with the Bellas! Be sure to tag me and use #PitchesNightIn if you do, and don’t be shocked if it turns into a riff off.

Will I be watching again? You Bella believe it.

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Holiday Entertaining with Willow Tree

December 13, 2017 by Emily 3 Comments

I think we’ve established this once or twice, but I could happily live off appetizers. Some form of rosemary bread and party dips, if you need specifics. So when Willow Tree reached out with samples of their chicken dips and salads, I was allllllll ears.

My soft spot for local businesses surfaces more than ever this time of year. Located just south in Attleboro, Willow Tree, a family-owned and operated business for the past 60+ years, has become the premier provider of fresh, hand-crafted poultry pies and salads, so what better brand to hook up with for the holiday entertaining season? Hosting is enough of an escapade on its own {HA learned that this year}, so I can use all the help I can get when it comes to food. I don’t like Buffalo Chicken Dip, said no one ever, so there’s impressive addition #1, and their unique Chicken Caesar Dip is a crazy yummy and unique flavor perfect for veggie-dipping, should you healthy people insist on incorporating some of those.

But because the #gramfactor is clearly a priority in all events hosted at Chez Fanning, I decided to use Willow Tree Cranberry Walnut Chicken Salad and take it a step further with this festive Christmas tree sandwich ~~freaking~~ ~~masterpiece~~ display.

Even for my limited skill level, these bite-size Willow Tree Cranberry Walnut Chicken Salad Rosemary Sandwich Rolls were super easy to put together ~~I only called my mom 3 times~~, and I had total peace of mind knowing Willow Tree’s got me covered with their Cranberry Walnut Chicken Salad filling being already prepared.

Willow Tree Cranberry Walnut Chicken Salad Rosemary Sandwich Rolls
Makes 20

{ingredients}

1 1/2 cups warm water
1 tbsp active dry yeast
2 tbsp sugar
2 tbsp olive oil
1 tbsp + 2 tsp chopped fresh rosemary (divided)
1 tbsp salt
4 cups bread flour
1 egg mixed, beaten with a splash of milk
2 containers Willow Tree Cranberry Walnut Chicken Salad

{instructions}

In a bowl, mix together warm water, yeast, and sugar and let stand for 10 minutes.
In large bowl, combine yeast mixture, oil, salt, 1 tablespoon of the chopped rosemary, and 2 cups of flour.
Stir in remaining flour 1/2 cup at a time, beating well after each addition (you can finish adding flour on a floured surface when dough becomes too difficult to stir!).
Knead dough on floured surface until smooth and elastic
Lightly oil a large bowl; place the dough in bowl and turn a few times to coat with oil.
Cover with cloth and let rise in a warm place until doubled, about 1 hour.
Deflate the dough and turn out on floured surface.
Divide dough into 20 equal pieces and form into rounds.
Place rolls at least 2 inches apart on parchment-lined baking sheet.
Cover rolls with a cloth and let rise in warm place until doubled, about 40 minutes.
Preheat oven to 375 degrees.
Brush each risen roll with egg & milk mixture. Sprinkle with remaining chopped rosemary
Bake rolls approximately 14 minutes until golden brown.
Remove from baking pan and cool on a rack.

Once cooled, slice and fill with Willow Tree Cranberry Walnut Chicken Salad. Arrange in tree shape and garnish with extra rosemary sprigs as fit.

Holiday cheer managed.

To help make your holiday entertaining a little easier, I’ll be giving away a Willow Tree holiday gift basket including four Willow Tree dips or salads (mix & match as you like) plus other New England-based items. Just head over to my Instagram to enter. But skidaddle! Giveaway ends 12/19.

Willow Tree products are sold at major East Coast grocery stores, hundreds of independent retailers, and the original poultry farm’s own retail location in Attleboro, Massachusetts. Click here to find a retailer near you!

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Full disclosure: This post was created in partnership with Willow Tree Farm. Thank you for supporting the brands that support shell chic’d!

Style a Holiday Bar Cart + Serve a Sparkling Mule

December 6, 2017 by Emily Leave a Comment

Though I’m still ~~cleaning~~ recovering from Friendsgiving ~~three weeks ago~~, I admittedly have the itch to entertain. True, I did tell you to never allow me to do anything like that ever again. But who else is going to help me drink the six bottles of Prosecco in my fridge and cozy up under my cute as heck Christmas ~~tree~~ bar?

Silver, gold, red and green are so 1999, so I chose a copper color scheme for our holiday bar cart—especially fitting for my yuletide take on Moscow Mules made with 90+ Cellars Prosecco {recipe below!}.

I decked this gold Threshold bar cart {how perfect would a rose gold one have been though?!} with a strand of garland and copper fairy lights. This felt pom garland stays up all year round—one less depressing decoration to take down on ~~December 26th~~ February 2nd.

Our copper Christmas Moscow Mule mugs were a wedding gift {and are now on sale because #old}, as was this beverage tub that I use as an ice bucket. I absolutely stole this mini copper cocktail shaker from a poor sucker at last year’s office Yankee Swap, and yet again, I find a way to work in my never depleting collection of rose gold striped straws {examples a & b}.

Because it’s 2017 and we lead extremely impractical lives for the purpose of capturing the perfect #gram, I convinced MJF to let me replace our mismatched bottles of un-Pinterestable Trader Joe’s bottom shelf liquors with his Crosley record player and collection of Christmas vinyls. Because that’s the compromise in our house: all hours spent watching Love Actually must be matched with an equal number hours listening to Bing Crosby and The Beach Boys. Hey, never said I was complaining.

But most critical of all, I decked it with drinks. Thanks to the years 2007-11, I am not what we’d call a vodka person, though I can appreciate the occasional icy Moscow Mule. In this sparkling holiday take on the classic, I cut the vodka in half to make room for the addition of Prosecco. And since such comes bearing bubbles already, I replaced carbonated ginger beer with a homemade ginger simple syrup.

{If you haven’t caught on by now, I do appreciate an infused simple syrup and there is currently more of it in my fridge than anything with nutritional value.}

To pump up the pin factor, I popped a handful of fresh cranberries in my tray as I was making ice cubes. Quick tip I learned from making these floral ice cubes: Fill halfway with water, add berries, and let freeze for at least 2 hours before filling the rest of the way. Purified water also works best for keeping the fruit ice cubes clear.

Sparkling Yule Mule
A Christmas Moscow Mule
Serves 2

{ingredients}

1/2 cup water
1/2 cup sugar
1/4-1/2 cup ginger, peeled and thinly sliced
1 oz vodka
Scant 1 oz lime juice
1 bottle 90+ Cellars Lot 50 Prosecco
Mint and cranberries for garnish

{instructions}
To make the ginger simple syrup // Bring 1/2 cup water to a boil in a small saucepan; add sugar and stir until dissolved. Add ginger and let simmer uncovered on low for 30 minutes. Remove from heat; allow to sit for an additional 30 minutes. Strain, discarding ginger slices. Will serve up to 5 drinks.

To make cocktails // Fill copper Moscow Mule mug with ice. In a cocktail shaker, combine vodka, lime juice, and 1 1/2 oz simple syrup. Shake vigorously, and pour over ice. Top with Prosecco, and garnish with cranberries and a sprig of mint.

Cheers to you and yours!

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SHOP BAR CARTS::

Full disclosure: This post was created in partnership with 90+ Cellars. Thank you for supporting the brands that support shell chic’d!

Friends with Benedicts: How to Host a Friendsgiving Brunch

November 14, 2017 by Emily 5 Comments

Google “friendsgiving” and you’ll get just under 3 million results. Look at your Facebook newsfeed or email inbox and you’ll also also get about 3 million results.

Friendsgiving is on CRACK this year, and my cereal-for-dinner husband and I have somehow found ourselves as hosts of ours {hope you remember to eat beforehand, friends}. The thought of cooking a turkey for 22 people is giving me ~~anxiety~~ actual heart palpitations {please send help/any and all advice}, and I’m realizing if we had been a logical couple, we would have planned a Friendsgiving brunch instead. All the fun and booze, minus the meat.

So for those of you smarter than me, here’s a recipe for hosting the perfect Friendsgiving Brunch::

One part gold, two parts greenery //
Hey, if the food is bad, they can at least talk about the decor. This Friendsgiving tablescape and centerpiece could not have been easier to make. Copper-spray painted pinecones {which will definitely be doubling as holiday garland later}, tiered candles, and greenery laid flat – no need to even glue together; simply tuck the branches into one another.

If you’re able to find mini white pumpkins, please throw in a few of those so that I may life vicariously through yours #screwyouTraderJoes #planB.

As much as I care about the environment, I have to cheat a little here with plastic + paper plates for my own sanity {but rinse + recycle!}. And I couldn’t resist this rose gold flatware. Placecards are from Rifle Paper Co. and calligraphy-d with this rose gold pen. My gorgeous Gold Anchor Corkscrew is c/o Grenville Society and has obviously already gotten a nice workout.

One part juice, two parts bubbles //
Uh, yes, duh I’ve been stocking up on 90+ Cellars Prosecco for the holidays. From your own entertaining endeavors to hostess gifts, this prosecco is a perfect price point for serving + giving. In the spirit of brunch, I put it to work in these cranberry mimosas. No need to add sugar to your homemade juice – the rosemary simple syrup takes care of that sweetness and pairs perfectly with the crisp sparking wine.

Cranmerry Mimosas
Serves 8

{ingredients}

1 cup water
1 cup sugar
2 rosemary sprigs
1 12-oz bag of cranberries
1 bottle 90+ Cellars Lot 50 Prosecco

{instructions}
To make the rosemary simple syrup // Bring 1 cup water to a boil in a small saucepan; add sugar and stir until dissolved. Add rosemary sprigs and continue boiling for 2 minutes. Remove from heat; let infuse for at least one hour to capture flavor. Strain, discarding the rosemary sprigs.

To make the cranberry juice // Bring 16oz water to a boil. Add cranberries, stirring occasionally until berries pop. Lower heat and let simmer for an additional 10 minutes. Using a fine mesh strainer, strain juice and discard berries.

To make the mimosa // In a champagne flute, layer 2 oz cranberry juice over 1 oz simple syrup. Use a cocktail stirrer to combine. Top with Prosecco, and garnish with a rosemary sprig.

One part fruit, three parts cinnamon //
Whenever my mother makes her pies {NOT the ones for sale, promise Mom!!}, I love sneaking a few bites of the sugary fruit filling before it’s added to the crust. I mean it is basically a fruit, salad, no? She turned her famous filling into a yummy spiced fall fruit salad for me, and now you too::

Pie Filling Fruit Salad
Serves 6

{ingredients}

3 apples
2 pears
1/2 cup pecan halves
1/4 cup 90+ Cellars Lot 126 Sancerre Wine
Nutmeg and cinnamon to taste

{instructions}

Toast pecan halves and set aside to cool. Slice {but do not peel!} the apples and pears. Add to medium-size fruit bowl; splash with wine {you may not need full 1/4 cup} and sprinkle with cinnamon and nutmeg to taste. Just before serving, sprinkle with toasted pecans.

I also put the mister to work making these Cinnamon Crunch Bagel Bombs – just remove the peanut butter + double the cream cheese.

So whether you’ve already volunteered or are looking ahead to next year, remember a Friendsgiving brunch is the way to go.

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Full disclosure: This post was created in partnership with 90+ Cellars. Thank you for supporting the brands that support shell chic’d!

National Wine Day with 90+ Cellars & Lila Wines

May 25, 2017 by Emily 3 Comments

One thing I miss about working in food publishing in the celebration of the most random food holidays. National Tortellini Day (February 13). National Lemon Chiffon Cake (March 29). National SOFT Ice Cream Day (August 18).

I’ve been in need of a girl’s night out like it’s 2009, and National Wine Day sounded like the perfect excuse.

{Though we’re all closer to 30 now than 20 so a girl’s afternoon in it was.}

One of my dearest gal pals Marie was my right hand lady in putting this Sunday funday together. Here’s our recipe for mixing up the perfect little rosé soirée::

4 bottles decor // Stay on theme with your decor! I used a few empty wine bottles to put together this inexpensive floral display. Best part? You only need a few stems for each to look full, so one mixed bouquet from your local grocery store will do the trick.

2 parts savory // Is there some scientific reason we all crave cheese and salt with a glass of wine? Bueller? Marie put together the perfect combination of a classic wine fest charcuterie board and caramelized onion & goat cheese flatbread {#iatehalf #perfecthost} to satisfy our hankering. I’ll let her tell you more about them.

1 part sweet // When drafting your guest list, confirm that you’ve invited the best baker your know to take care of this detail.

Mix and top with ~~a splash~~ all of the wine // I’ve been a fan of 90 Plus Cellars Rosé for long before now, but these new bottles? WOW have I mentioned I’m a sucker for packaging? The Lot 132 Côtes de Provence is that pale shade of rosé pink that just screams summer and begs for a dozen oysters on an outdoor patio, and the classic Lot 33 Rosé is my go-to refresher, top of my grocery list justtttt about every week.

Finish with a touch of something stiffer // Like salty or sweet at the movie theater, wine or cocktail is always the question of any celebration. YOLO kids, let’s have both.

Lila Canned Wines were, more or less, my best discovery of 2016, so I was supha-dupah excited to see the release of their new Sparkling can. I love playing around with new gin & tonic recipes, and the mix of cucumber, grapefruit, and bubbles here made for a refreshing libation that this group will certainly be turning to more than once this summer.

Let the Evening Be Gin
serves 2

{ingredients}

Ice cubes
Crushed ice
1/2 cup cucumber
2 ounces gin
1 ounces simple syrup
16 ounces sparking wine
Splash of grapefruit seltzer

{instructions}

Add cucumber, gin, and simple syrup to cocktail shaker and muddle. Shake vigorously. Distribute between two crushed ice-filled glasses. Top each with 8 ounces sparkling wine. Finish with a splash of grapefruit juice.

How are you gals celebrating National Wine Day today?!

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Full disclosure // This post was created in partnership with Latitude Beverage. All opinions expressed are my own. Thank you for supporting the brands that support shell chic’d!

Bake Your Own Luck

March 17, 2017 by Emily 6 Comments

Don’t be fooled. I haven’t yet figured out how to be a food blogger. But I can now tell you how to trick people into thinking you’re Pinterest-worthy in 30 minutes or less.

Here’s what you need for this just-barely-passes-as-homemade Lucky Charms cake::

One box Funfetti cake mix
Two boxes Lucky Charms cereal
4-6 oz heavy cream

And here’s how it goes down::

{1} Follow back-of-the-box cake instructions. You can’t mess this up. Let cool completely.
*Hint:: Use egg whites as opposed to full eggs for a light & bright color and texture!
{2} While baking, grab a friend and separate all marshmallows from cereal. No snacking.
{3} Pour heavy cream into a medium-size bowl, and whip until texture of whipped cream using a handheld mixer.
*I added no sugar to the whipped cream; the marshmallows and cake are toothache-inducing enough!
{4} Frost cake completely. Not too thin, not too thick.
{5} Lay on the marshmallows ya little leprechaun.

This Lucky Charms cake goes great with Guinness. I think.

Happy St. Patrick’s Day!

ps. My sweet ombré latte bowls can be purchased here! See footer for additional product links.

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Rosé on the Rocks

January 26, 2017 by Emily 3 Comments

Ice ice baby, do I have a two-for-one to share with you today! #makeitadouble

If you’re a girl after my own heart, you’ve been known to order certain dishes and drinks based on appearance…especially when good lighting is involved. Because nothing says hashtag Sunday Funday like a perfectly placed Bloody Mary and some avocado toast.

You’re also on my side if you prefer any and all of your cocktails served on the rocks, including those featuring bubbles.

Here’s a little project that checks both of those boxes: floral ice cubes served alongside a champagne cocktail featuring some of my favorite flavors—grapefruit, gin, rosemary, and rosé. Let’s shake that up first::

Rosémary on the Rocks
serves one

{ingredients}

for the simple syrup::

1/2 cup water
1/2 cup sugar
3 springs fresh rosemary

for the libation::

Ice cubes
1 ounce gin
2 ounces grapefruit juice {if not fresh squeezed, opt for unsweetened}
1 1/2 tablespoons rosemary simple syrup
4 ounces 90+ Cellars Sparkling Rosé

{instructions}

To make rosemary simple syrup, mix sugar, water, and rosemary sprigs in a small saucepan. Stirring regularly, bring to a low boil over medium-high heat. Continue stirring until sugar is dissolved, then remove from heat and let sit for 2-3 hours as rosemary infuses. Allow to cool completely.

In a cocktail shaker, combine gin, grapefruit juice, and simple syrup over ice {no need for these to be flower-filled!}. Shake well. Strain into a DOF glass over ice. Top with 4 ounces sparkling rosé. Serve alongside a celebration.

Ninety+ Cellars still rosé has always been one of my go-to’s in the summer, but their new-to-me Sparkling Rosé – Lot 49 is the perfect sparkling addition to this subtly fruity cocktail. Between the sugar, juice, and champs, this cocktail is dangerously approaching too sweet, but the dryness of the wine keeps it fresh and light. Its notes of rose petals match just spLENdidly with rosemary.

{Do I sound like I know what I’m talking about yet?}

At under $20 a bottle, this just became my new go-to bubbly. Better yet, 90+ Cellars is based in Brighton, and you all know I go loco for local. If you haven’t heard their story, I sincerely suggest checking it out. Talk about a genius business plan.

Now, get your Martha Stewart on and take this cute concoction to the next level with some floral ice cubes.

{Just don’t let them melt before you finish your photos. Possibly speaking from experience.}

{supplies}

Edible flowers {can frequently be found in the produce (not flower!) section of Whole Foods, or purchased online here & here}
Silicone ice cub trays
Tap water

{instructions}

Fill ice trays 1/2 of the way full with water; place one petal in each, facing downward, and freeze completely. Remove trays from freezer, fill to top with water, and freeze again. Carefully remove each cube individually.

Pinterest AF.

It’s not rosé season my a$$. Galentine’s Day is coming up and is the perfect excuse for some flower-filled pink drinks. Pick up your wine here or at your local liquor store and get shakin’!

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Full disclosure: This post was created in partnership with Latitude Beverage; however all content and opinions expressed are my own.

Strawberry-Grapefruit Smoothie Bowl

June 23, 2015 by Emily 5 Comments

strawberry grapefruit smoothie recioe

I’m sharing this with you because it’s super yummy. Not because I expect you to hit the “pin” button on the mess I made. I would definitely be Chopped for presentation on this one.

BUT let’s not be superficial here. This is a smoothie from our new book at the office [hi, I’m 26] that I turned into a smoothie bowl because, #basic.

[ Latte Bowl + Farmers’ Market Baskets are Anthropologie; Tray is Kate Spade! ]

strawberry grapefruit smoothie from best 100 smoothies for kids

makes 4 (9-ounce) servings

[ ingredients ]
1 cup grapefruit juice [I made my own using our new juice fountain plus!]
1 cup water
2 cups frozen strawberries
1 apple
2 tablespoons agave syrup or honey

[ instructions ]
1 // pour the grapefruit juice and water in a blender. add the frozen strawberries. core the apple, cut it into chunks, and add it to the blender.
2 // add the sweetener. blend until smooth.

serve in shallow bowl + top with fresh fruit!

How to make a smoothie bowl

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Basil Lemonade

June 9, 2015 by Emily 4 Comments

Any of my Boston bettys been to Bon Me? Apart from having themostaddicting banh mi sandwiches, they also boast a seriously refreshing Thai Basil Limeade that I have been known to go far out of my way for. Lazing about this weekend, I found all the ingredients to make my own version already sitting in our fridge! This is definitely going to be a go-to recipe all summer long.

basil lemonade from lemonade by fred thompson

makes about one quart

[ ingredients ]
3 1/2 cups cold water
1 cup packed fresh basil leaves
3/4 cup granulated sugar
1 cup freshly squeezed lemon juice (about 6 lemons)
1/4 cup freshly squeezed lime juice (about 2 limes)
small sprigs fresh basil for garnish

[ instructions ]
1 // in a small saucepan, combine 2 cups o the water, the basil leaves, and the sugar. bring to a gentle boil over medium heat, stirring until the sugar is dissolved. reduce the heat to medium-low, cover, and simmer for 5 minutes. removefrom the heat and let cool for about 30 minutes.
2 // strain through a fine-mesh strainer into a 1 1/2- quart container. add the lemon juice, remaining 1 1/2 cups water, and lime juice and stir until well blended.
3 // chill until very cold. serve over ice, garnished with a basil sprig if desired.

[ the addition of vodka makes for a nice summer cocktail! 🙂 ]

Drink while wearing this dress 🙂

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Sangria Ice Pops Two Ways

White Sangria Ice Pops

Ingredients

Instructions

Red Sangria Ice Pops

Ingredients

Instructions

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Style a Holiday Bar Cart + Serve a Sparkling Mule

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Basil Lemonade

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White Sangria Ice Pops

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Instructions

Red Sangria Ice Pops

Ingredients

Instructions

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