Search Results for rose punch



rosé punch | designlovefest

it’s finally friday and it’s a long weekend! we’re excited to kick back with friends and family, enjoy the day off and spend time remembering all of the men and women who fought and died for our country. if you’re hosting a bbq or just enjoying the day outdoors with a few friends this rosé punch is the thing to make. it’s super simple, partially hydrating thanks to the sparkling water and not too strong so you can enjoy a couple of glasses on ice.


we used barefoot rosé as it’s on the sweeter side and provides a nice balance with the citrus. it’s also very affordable so you won’t have to break the bank to fill up your entire punch bowl!

what you’ll need: quantities vary depending on the size of your punch bowl. 

8 cups barefoot rosé
juice of 3 lemons
juice of 2 grapefruits
2 cups lemonade
2 cups sparkling citrus water (we used grapefruit)
+ optional simple syrup to taste (we didn’t use any but if you want it to be sweeter, go for it!)

rosé punch | designlovefest
rosé punch | designlovefest

we purchased edible flowers from here. you could also do floral or fruit ice cubes or even frozen fruit skewers as a garnish. if you do the skewers, make sure the fruit is wet before you freeze it so if gives you that nice icy look for serving.

rosé punch | designlovefest
rosé punch | designlovefest

what are your memorial day weekend plans? are you planning to make any recipes that you’re excited about?

rosé punch | designlovefest
rosé punch | designlovefest

photos by: ivan solis



i just finished a week of antibiotics for strep and i’m so looking forward to being able to have an evening cocktail again. i’m generally not a huge champagne fan but there is something about the holidays that makes me want to have bubbles in everything. i think serving punch is both festive and practical for holiday entertaining as it allows for you to relax and let people refill their glasses on their own timing instead of trying to peer in everyones drink all night and see if they need it freshened up. this one was made with champagne, ginger ale and pureed cherries, but you could use any frozen berry instead. i think blackberries would be nice.  also, i wouldn’t worry too much about the quality of the champagne you use as it’s going to be masked by the other ingredients. – joanie

Champagne punch
what you’ll need
servings: fills a punch bowl, i’d say serves 15-20
• 3 bottles of champagne, sparking wine or Prosecco
• 5 cups ginger ale
• 2 cups frozen berry of your choice blended with 1 cup water on high for at least 1 minute
• sprigs of fresh rosemary

• assemble the punch right before serving by placing ice cubes in your punch bowl, and pouring the champagne, ginger ale and pureed fruit on top, mix a few times and serve!

we made fancy ice cubes for our punch which is a fun and colorful addition and takes very little time, just a bit of foresight. place whole berries and fresh herbs (mint and rosemary are great!) in ice cube trays. fill with water and freeze over night!

images by: ivan solis
styling by: joanie cusack + ivan solis



summer cocktails | designlovefest

we got an image request from a frozen margarita recipe (pictured above!) we shared a few years back and it had me digging through the archives of all the pretty drinks we’ve posted over the years. here are a few of our favorites, a very appropriate post for friday, cheers! – joanie

summer cocktails | designlovefest

rosé spritzers! a little boozy and a little hydration all in one.

summer cocktails | designlovefest

frozen mango margaritas! you can also make with strawberries but the frozen mango does make them very creamy.

summer cocktails | designlovefest

rosé punch! for when you’re looking to serve a group of people with ease.

summer cocktails | designlovefest

pansy margarita! with a party sugar rim, this one is so good.

summer cocktails | designlovefest

spicy watermelon margarita! are you noticing a tequila trend? blending up fresh watermelon in the summer is the best, you can strain and drink alone or make it into a cocktail.

summer cocktails | designlovefest

blood orange margarita! so simple and sweetened with honey.



crispy chicken recipe | designlovefest

i watched a few chefs cook on the masterclass and really enjoyed it. i learned how to make wolfgang puck’s crispy chicken with mustard sauce and it was SO good. i always feel like i don’t know how to make chicken not taste boring or dry but this one was perfectly crispy on the outside and so juicy on the inside.

in the spirit of le creuset’s new purple provence collection, we decided to go purple wild and pair it with purple cauliflower, onions and radish. a gorgeous and easy weeknight meal! let’s make it… -bri

crispy chicken recipe | designlovefest

my latest obsession is this purple braiser. white enamel on the inside and very pleasing on the eyes. the dutch oven is perfect for so many dishes and is good looking enough to sit out on your oven at all times.

and you can use the little guys for baked eggs (try this recipe!), desserts, or to hold salt or spices on your countertop.

crispy chicken recipe | designlovefest
crispy chicken recipe | designlovefest

for the chicken, we followed this recipe by wolfgang almost down to the tee with a few important notes:

1. it might be hard for your to find a butterflied chicken, but you can go to a market that has a good butcher counter (we went to Whole Foods), and ask them to butterfly a whole one for you. the smallest chicken we could find was 5lbs so our cooking time went longer than he says, about 25 minutes.

2. make sure to pat your chicken completely dry and then generously salt and pepper each side before placing it in the pan.

3. pay less attention to the cooking times noted and more about the notes on how it should look, i.e. make sure the chicken skin is really crispy, that could be less than 5 minutes or more than 7 depending on the size.

4. when you put the pan in the oven to cook make sure it is skin side down! it will have been skin side up and you’ll want to flip it back over before putting it in the oven. also, we used rosemary instead of tarragon and it worked great. you could also use thyme instead as well.

crispy chicken recipe | designlovefest

we prepared the cauliflower and red onion really simply with a light drizzle of olive oil and a generous sprinkle of salt, roasted at 425 degrees for 20 minutes. it’s nice to have the flavor on the plain side because the chicken packs a punch and you won’t want anything competing with that. we also served mashed sweet potatoes along side, for those we peeled and cubes the potatoes and placed them in boiling water until tender. we then drained them and mixed with butter, cream and salt and beat until soft and creamy!

crispy chicken recipe | designlovefest
crispy chicken recipe | designlovefest

we plated the chicken directly on top of the veggies and in the same pan we cooked them in. cuts down on dishes and the purple Le Creuset looks great for presentation!

crispy chicken recipe | designlovefest



i’ve always loved the way candied rose petals look, and i was surprised to learn how easy they are to make! it’s the extra touch that would turn a normal dessert into something special for a shower or birthday. they add the prettiest punch of color!

honey citrus mini bundt cakes
inspiration from martha stewart

3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter room temperature
• 1/3 cup honey room temperature
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 cup yogurt
• 1 cup confectioner sugar
• 1/2 cup superfine sugar
• 4 tablespoons pasteurized egg whites
• 2 tablespoons grated lemon zest

How to make sugared flower garnishes: We followed this tutorial from bon appetit. Cut one large rose from the garden, also known as “Strawberry Ice Rose”. It has a delicate fushia ombre effect on the petals (make sure you know the source of your flowers, ours is local and organic, important if you will be consuming them). Pluck each petal and pat any moisture. To be on the safer side, we used 4 tablespoons pasteurized egg whites and beat it slightly, set aside. Brush each rose petal on both sides with egg whites and dip into 1/2 cup superfine sugar. Lay rose petals on a cooling rack and let dry for at least two hours.

How to make honey citrus mini bundt cakes: In a medium bowl whisk 3 cups all purpose flour, 2 tablespoons lemon zest, 1 teaspoon baking powder 1 teaspoon baking soda and 1/2 teaspoon salt. In a stand mixer whisk 3/4 cups butter and 1/3 cup honey at room temperature on medium speed till it is mixed well, about 2 minutes. Drop in 3 eggs whisking one at a time ensuring it is integrated in the mixture. Add 1/4 cup fresh lemon juice, 1/4 cup orange juice. With the stand mixer on low speed slowly add in the dry flour mixture with 1/2 cup yogurt for about 1 to 2 minutes. Preheat oven to 350 degrees. We used a six mini bundt cake pan that were non-stick (others might require that you butter and flour your bundt pan).  Spoon batter to your desired pan shape and smooth over with a spatula. Place in oven and bake for 50 minutes or until a toothpick comes out clean. Cool the mini bundt cakes before laying them out to cool completely in a cooling rack. Entire cooling could take around 1 to 2 hours.

How to make lemon glaze: In a small bowl bring 1 cup confectioner sugar and 1/4 cup fresh lemon juice to a thick glaze. Pour over the center of each mini bundt cake until you have a desired effect and coating. Once hardened place mini bundt cakes to a serving platter. Garnish with sugared rose petals.

photos and styling by: Ivan Solis