Man, the time has really flown! I can’t believe that it’s almost June.
Dom continues to do well with his Darzalex infusions and we’re extremely hopeful.
We’re going in for #4 on Thursday, then have NOTHING to do until Tuesday’s blood work!
Looking forward to a long lazy weekend. We’re looking at the mid-nineties all weekend! These will cool us down-
The good folks at Sparkling Ice sent me samples, and we’re going to experiment with these recipes:
1 peach, sliced
½ orange, sliced
¾ cup peach brandy
1 bottle white wine, chilled
4 cups Sparkling Ice Classic Lemonade
Place peaches, oranges, cranberries and brandy in a pitcher then lightly muddle. Add wine and Sparkling Ice Classic Lemonade and stir. Serve over ice and garnish with a peach slice.
Spiced Sparkling Sangria
1/2 Apple, sliced
1 orange, sliced
1/2 pear, sliced
1 bottle red wine
1/2 cup Brandy
1 cup Sparkling Ice Orange Mango
Cut fruit into equal sizes and place in pitcher with the cinnamon stick. Pour in the bottle of wine, bourbon, and Sparkling Ice Orange Mango over fruit. Gently stir to combine. Cover and chill in the refrigerator for 3 hours, up to 2 days. Serve cold over ice.
Sparkling Pimm’s Punch
1 blood orange, sliced
1 lemon, sliced
2 cucumbers, sliced
1 lb whole strawberries
1 bunch fresh mint leaves
One 750-ml bottle Pimm’s No. 1
1 cup gin
4 1/2 cups Sparkling Ice Strawberry Lemonade
In a large punch bowl, combine the blood oranges, lemons, cucumbers, strawberries, and half of the mint. Pour in the Pimm’s, gin, and Sparkling Ice Strawberry Lemonade, stir until combined.
Fill glasses with ice and ladle in the punch, garnish with the remaining mint and serve.
Tropical Flower Punch
1 cup of coconut rum
1 cup of mango juice
2 cups of orange juice
¼ cup of grenadine
2 cups Sparkling Ice Coconut Pineapple
Edible flowers, for garnish
In a large punch bowl, combine the coconut rum, mango juice, grenadine, Sparkling Ice Coconut Pineapple and stir. Fill glasses with ice and ladle in the punch, garnish with edible flowers serve.