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Mimosa With a Twist


I love a good mimosa. It’s like society’s gift to allow you to enjoy an alcoholic beverage in the morning without judgement. So I indulged and enjoyed this freshened up version. I had some left over granita from this recipe I shared last week. It was a no brainer to incorporate this into a fancified mimosa. Since the weather was significantly hotter over the weekend, it was the perfect pairing for my breakfast.


I love how the frozen granita breaks up and give it a nice icy texture. The granita is on the sweeter side as well, so it gives the drink a nice sweetness without being too over the top sugary. Bonus for your morning consumption!  Especially when eaten with these lightened up muffins coming your way tomorrow.

To make the mimosa, just spoon about 3-4 spoonfuls of the granita into your glass. Note, this depends on the glass size, these are on the smaller side, use more granita if making yours in a larger glass. Add orange juice to fill the glass and garnish with a strawberry for a bit of flare. Enjoy!

Strawberry Syrup and Strawberry Basil Italian Soda


If summer had a taste and you could bottle it up I would guarantee you that this would be it. This syrup has been on my mind for a while. It all started a year ago when I tried strawberry coffee from a local coffee shop. It was amazing. I wasn’t sure what to expect when I first heard of this, I’m not much for fruit or any flavored coffee really (except pumpkin of course). But this got me thinking. I could just make a strawberry syrup and have this all the time. Fast-forward to a year later and I’ve finally made it, but not necessarily for coffee. This could be used with anything, milk, sparkling water, cocktails, shaved ice….ice cream! With this particular recipe, I made a strawberry basil Italian soda and have included this bonus recipe below. It’s super easy and literally tastes like summer. Literally. Trust me. It’s so unbelievably easy to put together and it’s a fantastic way to use up some of those berries that are on the edge of being overripe.

For the syrup: In a saucepan, combine 1 cup of water and 1 cup of sugar. Cook until the sugar is dissolved. Add in 2 cups of diced strawberries and let simmer for about 10 minutes. Pour mixture through a mesh strainer and store in an airtight container. Place in the refrigerator once cool.

For the basil strawberry soda: Place 2-3 tbsp. syrup in a glass. Add a few basil leaves and muddle together. Add sparkling water and mix together.