Drink/Delicate

| Lingerie, Love

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We could write a novel on why we’d rather have fresh-picked fruit over store bought. The reason is simple: it’s sweeter, crisper, juicier and well, pretty much just better all around. We don’t get to enjoy it too often in New York due to the lack of plants anything bigger than a basil plant, but when spring is here, we absolutely love waking up early on Saturday mornings (even after one of those Friday nights) and wandering through farmer’s markets in the city. We avoid the headache (and anxiety attacks) of crowds and long lines at Fairway and Trader Joe’s, and get to enjoy some good ol’ Vitamin- D while looking for crates of strawberries in deep rouge and bunches of crisp greens to fill our canvas bags. Maybe we’ll even try our green thumb with that basil plant.

What we do know for sure is that we’ll be picking up some fresh blackberries to make these popsicle cocktails, while we’re grinning away in the Becky Smiling balconnet bra + bikini set.

Blackberry Prosecco Popsicle
Ingredients
20 oz Prosecco
1/2 cup of blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches of lime zest

Directions
Place blackberries in a bowl and pour crème de cassis on top and toss to coat. Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine. Measure out approximately 1 teaspoon of berry mixture into bottom of your chosen popsicle form and pour Prosecco on top. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.

Recipe + image found here

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