Lilly Pulitzer threw up. And it was my bridal shower. And it was glorious.
Warning: If you cannot stomach all things pink and green, and you have a low tolerance for Sandra Lee, avert your eyes.
For those of you still with me, read on…
I have been a Lilly girl since tenth grade, when I discovered that their biannual warehouse sale is in my neck of the woods. If you live on the Main Line and are looking for ways to pass the time in November and June, check it out.
I digress. I arrived home about 1.5 hours from show-time, greeted by a bridesmaid, a mother, a giant tissue paper flower, and mass-confusion. But a mere 90 minutes later, the tablescape was complete and we were ready to party.
Have you ever made a tablescape? There is something truly satisfying about it.
My lovely hostesses figured out the secret to entertaining: striking the right balance between store-bought and homemade. This ensures that there are plenty of tasty foods on your table, but cuts down on the stress factor.
The stand-out dish however, was adapted from one of Sandra Lee’s cocktails. If you’ve ever watched her, you know just how excited she gets in the last 7 or so minutes, when she has a drink in hand, and is bragging about her great finds at the local craft store. So are her cocktails that good? This one is. You can mix the champagne and lemonade ahead of time and keep it in the fridge. Then add the ice and fruit just before serving.
All it takes is:
- 1 bottle of champagne
- 1 can of frozen pink lemonade concentrate
- a couple of slices of kiwi
- a handful of raspberries
Pour the champagne and lemonade concentrate into a pitcher. Give things a stir and taste for the strength of the champagne, and the lemonade. Add as much ice as you deem appropriate. Garnish with kiwis and raspberries, and serve ice cold.
I cannot even explain how refreshing this drink is. It is a great change of pace from a mimosa, and works just as well as an early hours cocktail. Serve it the next time you have people over for brunch. Or just serve it next time you eat brunch. I won’t judge.
Here’s to more of this endless (cupcake) summer.