Ingredients:

1 orange, thinly sliced
1/2 lemon, thinly sliced
1 cup blueberries
1 cup raspberries
10 large strawberries, sliced
1 cup orange juice
1 750ml bottle sweet white wine
1 750ml bottle your favorite champagne

Method:

Place all fruit and orange juice in a large pitcher or bowl, add wine and allow to sit in the refrigerator for 3 – 24 hours. Right before serving, add champagne.

Taste, and if you’d like it to be sweeter, add 1/4 cup granulated sugar, honey, or agave. Serve and enjoy!

Credit // Sallys Baking Addiction

Ingredients

3 medium ripe yellow or white peaches, pitted and roughly chopped (about 3 cups)
3/4 cup unrefined granulated sugar
3/4 cup red wine vinegar
2 slices cling-free ripe peaches
1/6 medium lime
4 to 6 fresh mint leaves plus more for garnish
1 ounce peach shrub
1 1/2 ounces good-quality bourbon
2 dashes orange bitters
Ice
Splash chilled ginger ale

Method

For the shrub: Combine the peaches and sugar in a nonreactive (stainless steel or glass) bowl then cover and refrigerate at least 6 and up to 48 hours. Once the peaches have let off about 1 cup of liquid, strain the mixture and discard the fruit then stir in the vinegar as well as any accumulated sugar.

For the cocktail: Combine the peach slices, the lime wedge, the mint leaves, and 1 ounce of the shrub in a cocktail shaker and muddle until the peach and mint leaves are broken up.
Add the bourbon, the bitters, and enough ice to fill the shaker halfway. Shake until thoroughly chilled, about 20 seconds then strain into an ice-filled rocks glass. Top with a splash of ginger ale and garnish with a few mint leaves and serve.

Credit // Aida Mollenkamp

Ingredients

1 measurement of Rum

A  few sprigs of Mint

Juice of 1 Lime

2 teaspoons of sugar

4 Watermelon chunks

Splash of Ginger Ale

Ice

Image // Inspiring The Every Day

Ingredients 

25-30 largish elderflower heads, from a wild clean place.
1kg granulated sugar
25g tartaric acid (widely available in supermarkets and chemists)
1 long peeled strip of unwaxed lemon
750ml nearly simmering water
Fine kitchen muslin

Method 

Snap off any particularly thick stalks connected to the flower heads, leaving just the slim stems holding each blossom
Put the flower heads in a large preserving pan or bowl
Sprinkle over the sugar and tartaric acid
Peel the lemon rind & add to the pan, along with all the lemon juice
Add the hot water and stir gently but well. Cover loosely with a tea towel and leave to stand in a cool place for 24 hours, stirring every now and then.
The sugar should completely dissolve and the syrupy cordial will become infused with the flavours of elderflowers. Strain the contents of the pan through a muslin-lined colander into a clean bowl. Decant into sterilised bottles
Seal and store in sterilised bottles and store
Sterilising Bottles -preheat the bottles in an oven at 180c/350f/Gas 4. Wash the bottles & stoppers really well and put on a baking sheet in the oven for 10 minutes. Leave to cool slightly before

Credit // Food On A Budget

Ingredients

6 Tbls olive oil
1 Tbls lemon juice
1 Tbls honey
1 pinch salt and pepper
4 x ripe peaches
1 handful spinach leaves
1 handful rocket leaves
6 x thin slices prosciutto
1 handful crostini, crumbled
1 handful feta, crumbled

Method

For the dressing combine the oil, lemon juice and honey in a bowl and mix well, season with salt and pepper and set aside.

Grill the peach wedges over medium high heat on a griddle pan until nicely coloured, remove and set aside.

Combine the peaches and remaining salad ingredients in a large bowl and toss to combine.

Top with the dressing and enjoy!

Credit // Best Home Chef

Ingredients

8 ounces bowtie pasta, cooked according to package instructions
1 14-ounce can artichoke hearts, drained and rinsed
about 12 asparagus spears, chopped
1 tablespoon lemon juice + 1 teaspoon lemon zest
2 teaspoons garlic, minced
2 tablespoons butter
2 tablespoons flour
2 cups milk (I used fat free half and half, but use whatever you prefer)
salt + pepper to taste
shaved parmesan

Instructions

Spray a large pan or non stick skillet with cooking spray. Add artichoke hearts, lemon juice, and lemon zest and cook over medium-high heat for about 5 minutes. Add asparagus and cook another 2-4 minutes until tender, stirring throughout. Remove artichokes and asparagus with a slotted spoon and set aside.

Add butter and garlic to pan and stir for 1 minute until garlic is fragrant. Add flour and stir until mixture forms a ball or clump. Slowly whisk in milk until mixture is smooth.

Add pasta and stir to coat. Stir in artichokes and asparagus. Season with salt and pepper to taste and garnish with parmesan cheese.

Enjoy!

Credit : Creme de la Crumb

Ingredients

2 bottles blush wine

½ cup Limoncello

2 lemons, sliced

1 pint raspberries

2 cups cold sparkling water

Instructions

Mix the wine, Limoncello, lemons, and raspberry in a large pitcher.

Refrigerate until cold.

When ready to serve, top with sparkling water and give it a gentle stir.

Enjoy!

Credit // The Wunderlust Kitchen