BHG Delish Dish

Stirring Up Ideas In The Kitchen


A sweet fluffy twist on a classic champagne and gin cocktail

A great champagne cocktail can liven up any party, happy hour or solo celebration. A French 75 is my favorite champagne cocktail. It’s a bit of gin, lemon juice, sugar and the rest bubbly champagne. The cocktail pairs well with just about anything and it’s a great start to evening out. Always served in a flute or coupe, it’s quite the elegant choice.


  • 1 teaspoonranulated sugar
  • 1/2 ounceemon Juice
  • 1 ounce gin
  • Champagne

This variation is quite simple but adds whimsy and fun! Cotton candy is purely spun sugar and dissolves extremely fast into champagne. It can be substitute for the usual spoonful of sugar in this champagne cocktail. I prepared fresh cotton candy on my mini maker. I like to flavor and color my own sugars. For this batch I added a few drops of pink food coloring and a drop of vanilla extract to granulated sugar. Store bought cotton candy works just fine as long as it is kept fresh in a sealed bag.

A sweet fluffy twist on a classic champagne and gin cocktail

A sweet fluffy twist on a classic champagne and gin cocktail

Using a champagne coupe or other wide cocktail glass, add a large pouf of cotton candy. Make sure the glass is completely dry or the cotton candy will begin to dissolve early.

A sweet fluffy twist on a classic champagne and gin cocktail

Next pour the champagne over the cotton candy until the glass is half full. The candy will dissolve immediately and create a pretty pink color. Pour in the lemon juice, followed by the gin and then top with a little more champagne. I used mini lollipops as garnish and added extra cotton candy around the glass stem.

A sweet fluffy twist on a classic champagne and gin cocktail

The result is absolutely refreshing and it’s sugar heaven! If you have a large amount of cotton candy, make a party-size batch in a punch bowl. Also consider setting up a DIY cocktail station where guests can enjoy playing with cotton candy themselves.

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Summer is synonymous with ice cream, point blank. I can’t think of any dessert I dream of more during this time of year than ice cream. Recently, I started cutting down on dairy because I have a slight intolerance to it (this probably got worse during all the testing of my cookbook coming out in just two months). My new frozen treats of choice include coconut milk based ice cream and sorbet.

Summer Sorbet Float

Gosh I LOVE sorbet, absolutely love it! It is always so impressive to me how a dessert can maintain all the creamy consistency and flavor of traditional ice cream without the dairy addition. It is much lighter (which I love), refreshing, insanely satisfying and incredibly delicious. I also love that the main flavor is much more pronounced without having to compete with the addition of cream.

Summer Sorbet Float

When I saw the Raspberry Sorbet Trio on, I knew I just had to try it. I also knew it would be a fun recipe to use in a classic float. There were only 4 ingredients in the entire recipe. Score! Because I was shaving so much time off of my workload, I decided to put in the extra effort of creating two additional flavors, Mango and Peach, for a fun twist on my final float creation.


Summer Sorbet Float

I simply made the following additions to the recipe:

  • The raspberry sorbet remained the same.
  • For the mango recipe, I simply replaced the frozen raspberries with frozen mango cubes and adjusted (lowered it since my mango was quite sweet) the sugar based on the sweetness of the mango. I didn’t sieve the final blended mixture.
  • For the peach recipe, I replaced the frozen raspberries with frozen peach slices and adjusted the sugar based on the sweetness of the peaches. I also didn’t sieve the mixture for this one either.
  • Lastly I scooped one of each flavored sorbet into wine glasses and drowned them in ginger-ale to create a classic summer float.

Summer Sorbet Float

I seriously adored these floats. Each flavor of sorbet shined on its own but also worked perfectly together as a compliment in the final drink. The best parts were knowing how easy it was to create the sorbets and how light the final product was. I plan on enjoying these all summer.

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.

pink lemonade cake

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.

pink lemonade cake

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

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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!

Carrot Lemonade / Jennifer Chong for BHG


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.


Carrot Lemonade / Jennifer Chong for BHGCarrot Lemonade / Jennifer Chong for BHGSo 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.

Carrot Lemonade / Jennifer Chong for BHG
A perfect drink to cool you down during this week’s July 4th celebrations. Do you mix other fruits and veggies with your lemonade? What else should I try?


Follow me on on Twitter and Instagram, @jchongstudio

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