I mean shoes off, feet up, summer breeze blowing in your hair. Are you with me? This light and fruity sipper is gentle enough for brunch. It’s perfect to share with friends. Pretty enough for the front porch yet begs for the backyard!

Use your favorite fruits of the season with a bottle of nice crispy white wine. Adding a few other flavor enhancers like vodka, simple syrup, and a sprig or two of lemony thyme (or your favorite fresh herb) add complexity.

Fresh strawberries, peaches, cherries, pineapple, and lemon get a little tipsy in a nice soak of chilled vodka, white wine and a splash of simple syrup.

If you can give the fruit at least two hours your Summer Thyme Sangria will will take on the beautiful fruit flavors. You can use any combination of berries and stone fruit that you love.

Step 1

Our summer sangria begins with a simple syrup. You combine equal parts water and sugar in a small saucepan and bring to a boil, then whisk to dissolve sugar. Allow to cool before using.

Simple syrups are another wonderful way to infuse layers of flavor. Just add herbs, aromatics, fruit or even spices to the sugar water while boiling. I’ve made vanilla, cranberry, ginger, and brown sugar.

Step 2

Once your fruit has had time to hang out and chill with the white wine and vodka, it’s ready to serve. This white sangria is so smooth and delicious! It’s the perfect pool-side sipper, backyard bbq batch-cocktail, and weekend brunch beverage.

Step 3

Don’t forget to put out a few finger foods. Our Roasted Golden Beet Hummus with Flatbread Crackers were the perfect pre-dinner nibbles.

How do you ease into the weekend? Favorite summer cocktails and mocktails? I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Summer Thyme Sangria

Summer Thyme Sangria is so smooth and delicious! It's the perfect pool-side sipper, backyard bbq batch-cocktail, and weekend brunch beverage.

Course Cocktail

Prep Time 10 minutes minutes

Refrigeration Time 2 hours hours

Servings 4

Ingredients

• 1 lemon thinly sliced
• 1 peach sliced
• 1 cup fresh strawberries sliced
• 1 cup fresh cherries pitted and sliced
• 1/4 cup simple syrup more or less to taste
• 1/4 cup vodka
• 1 750 ml bottle white wine
• fresh lemony thyme sprigs optional garnish

Instructions

• Prepare simple syrup by combining equal parts water and sugar in a small saucepan. Bring to a boil, whisk to dissolve sugar. Cool before using.
• Combine all recipe ingredients in a pitcher and refrigerate at least 2 hours. Serve chilled with lemony thyme sprigs (optional).

The post Summer Thyme Sangria Will Ease You Right Into the Weekend! appeared first on Lemony Thyme.

As we head into summer and backyard BBQ’s, there’s a good chance we’ll find ourselves with half a watermelon taking up way too much space in the Frigidaire. 

I did.  Water-melon.  Water.  Flavored water. 

Do you see where I’m headed?

I took an average sized watermelon and cut half of it into glorious wedges.  Wedges are always a favorite with my family.

The other watermelon half sat in my fridge for a few days. Until eventually a decision was made.  We’re turning you into juice. 

The rosemary idea came from Shelby.  Her new issue of Vegetarian Times had an article about pairing Watermelon & Rosemary.  I was sold.

This juice is super easy to make.  Blend watermelon chunks until smooth.  Strain through a medium mesh sieve to remove some of the pulp.  Pour into a pitcher, add a sprig of fresh rosemary and allow to hang out in the fridge for a couple hours. 

Two words – delicious and refreshing!

I infused the Watermelon Rosemary Juice with strawberries and kiwi (think sangria). The result was a second batch with a completely different flavor profile! I took a jug full to the office to {Share the Love}. 

They loved it. 

I will never look at leftover watermelon as a burden again.  Just juice it up.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Rosemary Watermelon Juice

Course Beverage

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1/2 a watermelon cubed (about 8 cups of large cubes)
• 1 fresh rosemary sprig
• 6 strawberries hulled and quartered, optional
• 2 kiwi fruit peeled and sliced, optional

Instructions

• Working in batches, blend the watermelon cubes until pureed. Pour liquid through a medium mesh strainer to remove some of the pulp.
• Pour the juice over the rosemary sprig and refrigerate for several hours.
• Add the strawberries and kiwi fruit for an additional flavor boost.
• Yields about 2 quarts of juice.

The post Rosemary Watermelon Juice {Share the Love} appeared first on Lemony Thyme.

Peach, Berry & Basil Fruit Salad with Orange Vinaigrette.

Something special happens when the warm orange vinaigrette meets the sliced peaches and berries.  Something really special.  This wonderful Peach, Berry & Basil Fruit Salad is sweet and sexy enough to be served as dessert.  I say let ’em eat dessert for breakfast, lunch, and dinner. 

This is the second Cooking Light recipe that I’ve shared, in as many days, that allows me to incorporate fresh tender basil leaves.  Not sure if I’m more excited about my fresh herbs bursting with love or to share some lightened up recipes.  I hope you enjoy the direction we’re headed.

Never fear, with me you can be assured Adventures in Chocolate are always lingering in the shadows.  There are simply those times that fruit doesn’t compare to chocolate, even when it’s this good.

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Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette}

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Cooking Light Magazine, May 2007

Ingredients

For the vinaigrette…

• 1 cup fresh orange juice
• 1 1/2 Tbl. sugar
• 1 1/2 Tbl. champagne vinegar or white wine vinegar
• 1 Tbl. extra-virgin olive oil
• 1 Tbl. butter
• pinch of salt

For the fruit salad…

• 1 1/2 cups fresh blueberries
• 1 lb. fresh strawberries halved
• 2-3 small ripe peaches or nectarines each cut into 8 wedges
• 1/4 cup small fresh basil leaves

Instructions

For the vinaigrette…

• Combine the first three ingredients in a small sauce pan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add olive oil, butter, and salt to pan, stirring with a whisk. Let stand 2 minutes.

For the fruit salad…

• Combine strawberries, blueberries, and peaches in a large bowl. Add warm vinaigrette just before serving. Sprinkle with fresh basil leaves.

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It’s Mother’s Day and on this year, also my birthday. 

I’m feeling doubly blessed. Enjoyed a wonderful lunch out with my family. 

Received many birthday wishes & calls from family & friends.  And now…now I’m sipping on a this gorgeous cocktail.  And it is good.

~ Strawberry Mojito ~

6-8 fresh strawberries
3 Tbl. sugar
1 lime
2-3 sprigs fresh mint
2 ounces white rum
club soda

Slice strawberries, sprinkle with sugar, squeeze juice of half a lime.  Allow to macerate for at least an hour.
Place in glass with mint leaves and 2-3 lime wedges.  Muddle.
Add ice, rum and top with club soda.
Enjoy!!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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This Strawberry Pecan Cake is a family recipe.  One that has been passed down from generation to generation.  Granny Cile, aka The Cake Lady, shared her cake craft with our community for many years.  Whether it was baking for a church event or delivering her signature cakes to the parish hall for a family in need, Granny baked. 

As Granny broke into her 80s, she modified her recipes as a way to simplify.  Completely from scratch was all she knew back in the 50s, 60s and 70s.  Her cakes were sought after.  Her family and church family felt the love she shared in each one she delivered.

As Granny ‘matured’ she modified some of her recipes to include boxed cake mixes.  While she still had large canisters of flour, sugar and all the other ingredients required to make her luscious cakes, she shifted her recipes.  I am here to tell you that this glorious Strawberry Pecan Cake recipe is just as amazing in 2014 as it was when I first enjoyed it back in 1999.  Granny Cile is not my Granny, but she is still family.  I share often that my work family completes me.  Tammy’s Granny, who shared her cakes at our annual Thanksgiving Luncheons each year, was definitely considered family.

Granny began to show signs of Alzheimer’s Disease, yet remained such a strong woman.  How do you question or challenge the matriarch of the family when they struggle or perhaps…adjust to the restrictions of the disease?  Granny continued to quilt and bake and worship.  I’m not knowledgeable enough to speak to the challenges this dear family faced, or how others living with parents of dementia did.  What I do know is that our baby-boomer generation will benefit from education on this topic.  What I have witnessed, through multiple work-family members, is that this disease can stop you in your tracks.  Loved ones and caregivers are left bewildered.  Emotionally and physically drained.  Your unconditional love carries you through.

Granny Cile made the most amazing cakes, in her day and beyond. Let’s give praise and remember just how beautiful family recipes can be.  Even if they are someone else’s family recipe.

This Strawberry Pecan Cake is deliciously moist with hints of coconut.  I slightly adapted the icing recipe because I made this a four layer cake.  The addition of cream cheese made the icing a bit sturdier, but just as sweet and creamy.

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Strawberry Pecan Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Voncile Smith, Cumming, Georgia

Ingredients

Strawberry Pecan Cake…

• 1 box white cake mix
• 1 3- oz. package strawberry Jello
• 1/2 cup canola oil
• 1/2 cup coconut oil warmed until liquid
• 4 eggs
• ½ cup milk
• 1 cup fresh or frozen strawberries drained
• 1 cup chopped pecans
• 1 cup coconut

Strawberry Pecan Icing…

• 1 stick butter softened
• 1 8- ounce block cream cheese softened
• 6 cups powdered sugar
• 1 cup strawberries drained & mashed
• 1 cup coconut plus 1/4 cup for decorating
• 1 cup chopped pecans plus 25 halves for decorating

Instructions

Strawberry Pecan Cake..

• Preheat oven to 350 degrees. Grease 3 9-inch or 4 7-inch cake pans.
• Mix ingredients in order given. Pour batter evenly into prepared pans. Bake for 25 minutes.
• Cool completely before removing from pans.

Strawberry Pecan Icing…

• Cream sugar, butter and cream cheese until smooth. Add remaining ingredients and mix until smooth.
• Spread between layers and on top and sides of cake. Decorate with pecan halves and coconut.

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This, my friends, is a London Scotland Strawberry Martini.  It’s a glorious concoction of gin, strawberry puree, grenadine, lemon juice, with a splash of champagne.  It’s sweet and refreshing.

You may have noticed that what had been planed all along to be a London Strawberry Martini, inspired by a visit to Café Intermezzo, was quickly renamed when B gently pointed out that Hendrick’s gin isn’t a London gin.

Wait.  What?

Call it a blonde moment, but it never occurred to me that the London Strawberry Martini got it’s name from where it’s gin was distilled. I was so excited to have a cocktail recipe to share with my niece Kate, who is newly relocated from NYC to London, that I just reached for the prettiest gin bottle in the freezer.

Sorry Sapphire, while I do love your blue hue shining through our LED illuminated freezer…Hendrick’s is one handsome bottle of gin. I have no gin experience.  Most of my gin memories scream pine tree.  Who wants to drink a pine tree?

I decided this summer that I needed to know how to make a good Gin & Tonic.  Which in turn meant that I would need to sip them.  Over the past few months I’ll admit that I have developed an appreciation for gin and even find it refreshing.  I’ve also learned that not all gin’s taste like pine trees or juniper to be precise.

Hendrick’s gin, delivered in it’s apothecary-style handsome bottle, has a cucumber influence.  So while my selection was completely based on beauty….cucumber and strawberry now sounds like a martini match made in heaven.

~ Scotland Strawberry Martini ~

1 1/2 ounces Hendrick’s gin
1/4 cup strawberry puree
1 Tbl. lemon juice
ice
1 Tbl. grenadine
splash of champagne

Shake gin, strawberry puree, lemon juice and ice in a shaker.
Pour into martini glass with grenadine.
Top with champagne.  Enjoy!!

Love you bunches Kate.  Hope London is treating you well.  Know that I’m always searching for the perfect Rye cocktail and stove top (no oven required) recipe to share with you. xoxo Aunt Libby

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Strawberry, Basil & Brie Grilled Cheese Sandwich {with Strawberry Jalapeno Skillet Jam}

Strawberry season is upon us and there are so many wonderful and creative recipes popping up.  With my mission to share a unique grilled cheese sandwich every day during National Grilled Cheese Month….I’ve been busy.  And happy.  This yummy sandwich will make your family smile whether you serve it for breakfast, lunch or dessert. 

Start with some nice grainy bread and a generous layer of our NEW Strawberry Jalapeno Skillet Jam.

Add some fresh tender basil leaves, sliced strawberries, and a layer of ooey gooey brie.  Pan grill in butter.  Enjoy!

The post Strawberry, Basil & Brie Grilled Cheese Sandwich {with Strawberry Jalapeno Skillet Jam} appeared first on Lemony Thyme.

I wanted to make a grilled cheese sandwich using fresh strawberries, a hunk of brie, and fresh basil growing like crazy in our Aero-Garden.  I needed one more component to seal the meal :) As soon as I saw this recipe from Savory Simple I was hooked.  Strawberry Jalapeno Skillet Jam you are my shining star.

This was my first attempt at jam making.  I loved that the recipe required no special skills, equipment or ingredients.  Strawberries, sugar, lemon juice and jalapeños are all that’s needed.

I sliced and sugared my strawberries as I would for strawberry short cake, then put them in the refrigerator for a couple hours.  They released the most glorious syrup that would later cook down to create our Strawberry Jalapeño Skillet Jam.

While my motivation to make this jam was to use as a spread on our Strawberry, Basil & Brie Grilled Cheese Sandwich, the end result was too good not to share.  The flavor reminded us of sweet and spicy pepper relish that’s so wonderful served over a block of cream cheese with crackers.

That’s when we decided we would {Share the Love} and deliver a jar to a friend to enjoy during the nibble hour.  Looking forward to our next batch of Skillet Jam as fresh produce begins to arrive at our Farmers Market.

The post Strawberry Jalapeno Skillet Jam appeared first on Lemony Thyme.

Summer Thyme Sangria {with Watermelon & Rosemary}

We recently attended a “Stock the Bar” Wedding Shower for the daughter of our good friends.  One of the libations being served was a beautiful batch of Sangria, loaded with fresh berries and fruits.  I eat (in this case drink) with my eyes first and that Sangria called me, by name.

Flash forward a week and I’ve got my hands on a beautiful watermelon that’s ready to be eaten.  As much as we love watermelon it’s often hard to eat a whole one, even over the course of a few days.  So as half of this baby sat in the fridge the wheels began to spin.  Last year my office celebrated National Watermelon Day.  Click this link to see some of the creative ways we used this glorious fruit.

I decided to first make Rosemary Watermelon Juice.  Half a watermelon pureed in the blender yielded over 2 quarts of watermelon juice.  That was a great start to our refreshing Summer Thyme Sangria.  Just add diced fruit, like strawberries and kiwi, pour in some chilled white wine or sparkling water and you’ve got a wonderful summer cocktail (or mocktail).

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Summer Thyme Sangria {with Watermelon & Rosemary}

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 2 quarts chilled Rosemary Watermelon Juice see recipe link in post
• 8 fresh strawberries hulled and quartered
• 2 kiwi fruit peeled and sliced
• chilled white wine or sparkling water
• fresh rosemary sprigs for garnish

Instructions

• To make a batch of sangria, add the fresh fruit to a pitcher, cover with watermelon juice. Serve beside chilled white wine or sparkling water with rosemary sprigs to garnish.

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Red Velvet, White & Blueberry Dessert.

If you’re looking for a dessert treat that’s easy to make and can feed a crowd, look no further. Red Velvet cake (let me share a secret, they sell it at your grocer’s bakery counter baked and unfrosted), vanilla ice cream, blueberries, raspberries, Cool Whip, and strawberries layered in red, white & blue fashion.

Whether you’re making this festive patriotic dessert for two or twenty-two, everyone will love Red Velvet, White & Blueberry Dessert.

To serve ~ layer red velvet cake pieces in bottom of individual trifle dishes or cups.  Top with a scoop of vanilla ice cream, fresh blueberries, fresh raspberries, cool whip topping, a fresh strawberry, and mint leaves.

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