Summer Virtual Progressive Dinner: Drinks

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Welcome to the Summer Virtual Progressive Dinner blog tour hosted by Lilly’s Table!  I’m excited to be the first stop on the tour and share these summertime beverages with you!  Lilly selected my Peach Cucumber Basil Infused Water and Watermelon Rum Fizz for this starter course – they’re fantastic picks for leading us into the warm months when you need a refreshing cool down!

The Summer Virtual Progressive Dinner kicks off Lilly’s Summer Meal Plan Worksheet. I love Lilly’s commitment to seasonal, sustainable eating and creation of easy-to-follow meal plans and recipe guides!!  The Summer Meal Plan Worksheet is a wonderful, downloadable tool to help you plan meals with ingredients that are in season!  Print it out, hang it on your fridge, and get planning!

Here we go, happy drinking and dining!

Peach Cucumber Basil Infused Water – a flavorful way to stay hydrated!

Peach Cucumber Basil Water

Peach Cucumber Basil Infused Water

  • Servings: 1/2 gallon
  • Time: 35 minutes
  • Difficulty: easy
  • Print
*Be sure to wash everything before adding to the jar.

2 peaches, sliced
1/2 cucumber, sliced
handful of basil leaves

Place the peaches (and the pits), cucumbers, and basil in a 1/2 gallon jar or pitcher and fill with water.  Stir, lightly mashing and bruising the fruit/veg and basil.  Let sit at least 30 minutes before drinking.  Refill jar as needed until fruit loses its flavor.

Watermelon Rum Fizz – Sparkly and refreshing, perfect summer sipping!

Watermelon Rum Fizz

Watermelon Rum Fizz

  • Servings: 2 cocktails
  • Time: 5 minutes
  • Difficulty: easy
  • Print
3 ounces fresh watermelon juice (see below for juicing instructions)
3 ounces light rum
juice from 1 lemon
agave nectar to taste
club soda
watermelon juice cubes, optional

Fill a shaker or mason jar halfway with ice. Pour in the watermelon juice, rum, and lemon juice and a splash of agave nectar, attach lid and shake.  Taste and add more agave nectar if desired.  Pour into two glasses and top off with club soda.  To each glass, add 1 – 2 frozen watermelon juice cubes.

To juice the watermelon, add chopped watermelon to a blender (no need to pick out seeds), pulse a handful times, then strain through a fine-mesh strainer.  You can pour some of the juice into ice cube trays and freeze for juice cubes.

*For a mocktail version (1 drink), add 3 ounces of watermelon juice, juice from half of a lemon and lime, and a squeeze of agave nectar to a jar and shake well.  Pour over the watermelon cubes and top off with club soda or lemon lime soda; taste and add additional agave nectar if needed.

Cheers!!

Lilly’s got a scrumptious schedule compiled for the Summer Virtual Progressive Dinner; next up is Laughing Lemon Pie with the Appetizer Course!

progressive dinner pic-2

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8 thoughts on “Summer Virtual Progressive Dinner: Drinks

  1. These both look amazing!! Love these and will definitely need to try them out!

  2. […] We are over halfway through the Virtual Progressive Dinner and I hope you enjoyed the Seasonal Veg Head’s gorgeous drinks: Watermelon Rum Fizz and the Peach Cucumber Basil Infused Water. […]

  3. Yum! Both of these look so delicious!

  4. The infused water looks so so good. I think I will have to make it this weekend! Yum!

  5. […] you need a way to quench your thirst throughout the day with the Peach Cucumber Basil Infused Water or you want to get an outdoor affair started easily with the Watermelon Rum Fizz, Jaime at the […]

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