We’re in celebration mode over here! Mark’s niece just got a job offer at a cool little agency here in Charlotte. I made these pretty little drinks for Anna and we sat on the porch cheersing and talking about her exciting new life chapter. Her whole fam is coming into town for dinner tonight! The recipe for this little celebratory concoction is from Yossy’s new book Sweeter off the Vine. Yossy is known for her beautiful rustic baking, she makes magic happen in her charming little Brooklyn kitchen. Her book is all about fruit desserts, it’s organized by season and ingredient – which I just love! I didn’t have popsicle molds so I made these paletas in big ice cube molds and then just poured some prosecco over them. Cheers!
Oh and here are some more lovely recipes from her book from bloggers around the web!
Vegetarian Ventures | Pistachio Pound Cake with Strawberries in Lavender Sugar
A Brown Table | Rhubarb Semifreddo
Hummingbird High | Pear Pie with Crème Fraiche Caramel
The Fauxmartha | Blackberry Creampuffs
The Vanilla Bean Blog | Blood Orange Old Fashioned Donuts
A Cozy Kitchen | Rhubarb and Rye Upside Down Cake
Two Red Bowls | Lime Bars with Saffron
The Candid Appetite | Strawberry Skillet Cobbler
Retrolillies | Rhubarb and Rye Galettes
Ingredients
1 pound strawberries, hulled
5 tablespoons sugar
1/4 cup Campari
juice of half a lemon
pinch of salt
prosecco for serving
Directions
Blend all the ingredients together in your food processor or blender until smooth, as shown. Pour into molds. Freeze until firm, most likely overnight. Serve with prosecco.
Notes
Recipe from Sweeter off the Vine: Fruit Desserts for Every Season. I received a copy of this book in exchange for an honest review.