To me, summer means long days at the beach, rooftop parties, family barbeques and drinking refreshing lemonade non-stop.
Lemonade is the drink I crave as it heats up outside. The overwhelming citrus flavor that makes you pucker coupled with the precise amount of sweetness over a glass of ice is liquid perfection. I simply can’t get enough.
I have been adding lemonade flavor to everything this summer including this Pink Lemonade Cake. I was inspired by the original Lemonade Cake on BHG which looked like a simple and delightful sheet cake that I could definitely have fun making!
I simply made the following small changes to the recipe:
- I swapped the regular lemonade concentrate for pink lemonade concentrate in both the cake and frosting recipes.
- I also added a few drops of red food coloring to both the cake and frosting recipes to punch up the cute pink color.
The result was just what I expected: tart, sweet and delicious just like my beloved pink lemonade drink I adore. If you are looking for the perfect summer dessert, you have found it right here.
One of my favorite things to do when entertaining is pairing food with wine or even beer. The right red can take pasta to a new level while a delicate white perfectly complements light seafood. This weekend, I want to mix it up and pair a cocktail with my meal. So, I headed over to Better Homes and Gardens Associate Food Editor Hali Ramdene for the 411 on pairing cocktails with food.
I loved this gorgeous Blackberry Gin Shooter from Dine and Dish. It looks like a fun way to get the party started! Hali recommended pairing the sweet shot with these Rosemary-Brie Chicken Burgers. “Rosemary and gin are a classic combination. This duo is perfect for summer grilling parties!”
Feeling like something sparkling? This Kombucha Cocktail from Camille Styles looks super refreshing and delicious. The perfect pairing for this summer strawberry drink? Creamy Avocado Basil Pasta. “The slightly-sour drink will cut through some of the pasta’s richness and the basil is a great match for strawberries.”
I love breaking out the blender and I can’t wait to make these Frozen Coconut Pineapple Margaritas from The Blond Cook. Rich and creamy, this tropical drink practically screams summer. Hali suggests a bold, spicy sandwich to enjoy with the frosty drink. We love these Sausage Dinner Hoagies!
One of my go-to summer sippers is shandy and the ultra-refreshing Southern Shandy from Pretty Plain Janes looks even better than the classic version. Their ingenious addition? Peach Brandy! Pair this with a smoky grilled Baconista Brat. “There’s nothing better than a grilled brat and a cool cocktail on a warm summer night.”
Looking for the perfect sangria? We’re partial to the gorgeous Watermelon Basil Sangria from JJ Begonia. Sweet, juicy watermelon and rose wine were meant to be together. A drink this sweet screams for steak. Hali recommends pairing it with these Greek Flat Iron Steaks. “These steaks are amazing and a great twist on a summer classic.”
There you have it! Our picks for perfectly paired cocktails and dishes. Have a favorite pairing? Let us know in the comments section!
Sarah, Associate Digital Food Editor
On a recent trip to Granada, Spain, I bought these adorable Moroccan tea glasses, sold all over Granada because of its Moorish history. I drink a lot of tea during the day while working from my cabin in the woods, but I thought I’d mix it up and make some hot cider instead. (Feels very holiday!)
Since the word Granada means pomegranate in Spanish, I was inspired to add fresh pomegranates to the cider. Starting with this BHG cider recipe, I simmered apple juice, pomegranate juice and spices, then garnished each cup with fresh pomegranate seeds and an apple slice decorated with cloves. I think this would be a fun after-dinner drink on Thanksgiving Day to cozy up by the fire with (plus, it can be spiked with bourbon for the adults!).
Cheers…And Happy Thanksgiving!
Spiced Apple-Pomegranate Cider
Adapted from BHG’s Recipe, serves 6-8
1 gallon of apple cider or apple juice
2 cups pomegranate juice
1/4 cup maple syrup or packed brown sugar
Peel from 1 organic orange, cut into strips
4 cinnamon sticks
12 whole cloves, plus more for garnish
Thinly sliced apple and seeds from 1 pomegranate for garnish
1. In a large pot or Dutch oven, combine apple cider/juice, pomegranate juice, and maple syrup or brown sugar.
2. To make a spice bag, cut a double thickness of cheesecloth into a 12-inch square. Place the orange peel, cinnamon sticks and cloves in center of cloth. Bring the corners of cloth together and tie closed with clean kitchen string. Add spice bag to the cider pot.
3. Bring mixture to boiling; reduce heat. Cover and simmer for 15 minutes. Remove spice bag and discard.
4. To serve, ladle cider into mugs. Drop 1 T fresh pomegranate seeds into each glass. To make the garnish, slice an apple into ¼ inch thick circles. Then cut each circle into quarters and push whole cloves into the apple slice (see photo above). Make a little slit in each apple slice to hang it over the side of the glass.
Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog and soon-to-be cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
Hi everyone, I’m Jennifer Chong a photographer and designer living in Long Beach, California. I also write a lifestyle blog, where I share my favorite eats, travel spots and design loves. I am so excited to be guest blogging and pinning for BHG’s Delish Dish this month! Be sure to follow my boards to see the latest!
Today I am sharing with you all a refreshing summertime drink, Carrot Lemonade. So I bet some of you are thinking carrot and lemonade – what a weird combo! I thought so too, but I’m a fan of carrots and figured if it was too carroty I probably wouldn’t mind much.
So what did I think? Refreshing and the flavors of the carrot aren’t overpowering. It’s easy to make and you don’t need a juicer; just simmer the carrots for 10 mins and then blend. I think next time I will add a bit of ginger zest in there, too. One of the best parts of this juice is that unlike most lemonades, you don’t need to add any sugar. You can even make it ahead of time, though I would suggest that you don’t add all the water until you are ready to serve as the carrot tends to thicken once cooled.