I love throwing bridal showers! This one was super fun. See below recipes for Ginger Berry Lemonade, Lavender Lemonade, Orange Pistachio Cupcakes, and Cucumber Sandwiches! We also put fresh fruit in cute little cups with colored toothpicks.
Ginger Berry Lemonade
You'll need: 3 cups sugar, 1 1/4 cups finely chopped ginger, 1 cup sliced fresh strawberries and/or raspberries, 4 cups fresh lemons (from about 32 lemons), 4 cups cold water, and extra lemons/berries for garnish
What to do: In a large saucepan over high heat, combine sugar and ginger with 8 cups water. Bring to a boil, stirring occasionally until sugar dissolves. Boil for 15 minutes. Transfer from heat, and let cool for 15 minutes. Strain through a fine sieve, discarding solids, and refrigerate until well chilled. Set aside about a third of the berries for garnish. In a blender or food processor, process remaining berries until smooth. Strain puree through a mesh sieve, pressing berries with back of a wooden spoon to extract as much juice as possible. Discard solids. In a pitcher, combine ginger syrup, strained berries, lemon juice, and water. Serve over ice, garnished with reserved berries and lemon slices.
Lavender Lemonade
You'll need: 2 cups sugar, 2 cups water, 1/2 cup tightly packed fresh lavender buds, 1 1/3 cups fresh squeezed lemon juice, 8 cups water
What to do: Bring sugar and water to a boil in a saucepan, stirring until sugar is dissolved. Reduce heat and add lavender, simmer 5 minutes. Allow to cool completely or overnight. Combine syrup with lemon juice and water, and enjoy! This is also delicious served warm.
Orange Pistachio Cupcakes
You'll need: 1/2 cup vanilla soy yogurt, 2/3 cup soy milk, 1/3 cup canola oil, 3/4 cup plus 2 Tbsp sugar, 1-2 tsp orange extract, 1 cup plus 2 Tbsp flour, 2 Tbsp cornstarch, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, generous pinch cardamom, 1/3 cup finely chopped pistachios, about 1/2 cup chopped pistachios and pink sugar sprinkles for decorating
For the frosting you'll need: 1/2 cup shortening, 1/2 cup vegan butter, 3 1/2 cups powdered sugar, 1 1/2 tsp vanilla, 1 tsp orange extract, 1/4 cup soy milk
What to do: Preheat oven to 350 degrees, line muffin pan with 12 cupcake liners. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, and orange extract. Sift in dry ingredients, mix until relatively smooth. Fold in pistachios. Fill linters three-quarters of the way, bake 20-22 minutes. Transfer to a cooling rack and let cool completely.
How to make the frosting: Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla, orange, and soy milk. Beat for another 5-7 minutes until fluffy.
To assemble: Pipe the frosting onto the cupcakes, and sprinkle with chopped pistachios and sprinkles!
Cucumber Sandwiches
You'll need: rye bread, vegenaise or cream cheese, salt, pepper, oregano, cucumbers, and fresh mint or Italian parlesy leaves.
What to do: Spread your vegenaise or cream cheese on the bread. Sprinkle with salt, pepper, and oregano to taste. Peel the cucumbers lengthwise with a vegetable peeler to produce thin cucumber strips. Layer the strips diagonally on the bread. Remove the crusts and cut the sandwiches into the desired shape. Place a mint or parsley leave in the middle for extra garnish.
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