recipe and photos by Nanette of Cultural Chromatics
We’ve still got a few weeks left until the official last day of summer, and I don’t know about you, but I’m determined to make these next few weeks as summery and fun as possible! It helps that here in San Francisco, summer has only just begun and the days are heating up!
To celebrate, I’m whipping up these sweet mochi cakes, that have a dense, chewy texture that reminds me of my childhood eating mochi ice cream. If you don’t know what I’m talking about, you better get your tush to the closest Asian grocery store and try some! Meanwhile… you can work on these scrumptious little mochi cakes…
Well friends, it’s the weekend! Believe or not I actually won’t be working this fine Friday evening. In fact, we’re headed to Louisiana for a quick overnight break that involves sun and fun sans the emails. Basically it’s a weekend miracle.
In other news, I’m sharing these mojito ice cubes over on Lulu’s today! They’re actually the only reason I can make a decent tasting mojito at home. For those that prefer to skip the adult version, they’re also reallllly good in lemonades and sparkling drinks. You can thank me Monday.
We teamed up with Le Grand Courtage a few weeks ago to collaborate on the perfect signature drink for our first floral workshop, and I think we nailed it. I’ve been so, so excited to share this recipe with you! It’s just punchy enough, and even cuter than it is sweet.
Obviously I’m a bit bias on account of the flower petal sprinkle aspect (we all know I have an unhealthy love for sprinkles), but we put our own little twist on the Lillet Rose Spring cocktail from Martha Stewart on their cocktail board. For those of you that aren’t local to attend the workshop, these would also be cute for bridal showers, signature wedding cocktails, or even girls’ night in!
I may be a week late, but better late than never to let you in on the spiked, crushed watermelon popsicle recipe I made for Lulu’s last week! Technically I’m not late, I just sensed you needed a popsicle recipe specifically for this weekend, am I right?
Don’t worry, there’s also shared how to make a non-spiked version, but what we should really be taking away from this is that they have the rind! I mean, how cute is that?! Pop on over there to see the how to, and I’ll catch you on Monday with more goodies! xo