When I went out for a celebratory 'kids are back in school' brunch with my girlfriends a few weeks ago, I had the most amazing mimosa.
|I've said it before, The Commons is pretty yummy and you can get full on brunch (with cocktails!) every day of the week!|
It's really, really, really easy to do. Just mix, leave overnight, strain and add some vinegar. I wanted to try my hand at a straight up raspberry shrub, and just bought frozen raspberries from Trader Joe's. I think I might try strawberry or strawberry-basil next...
Raspberry Champagne Shrub Cocktail
- 1 pound of raspberries (fresh or frozen - I mixed mine straight from the freezer)
- 2 cups of granulated sugar
- 1/2 cup of apple cider vinegar
- Combine berries and sugar in a glass bowl, stir and cover with plastic wrap.
- Store in the refrigerator for at least 8 hours, or up to two days.
- Scoop the top layer of fruit and sugar into a sieve of mesh strainer (there will be some sugar at the bottom that doesn't dissolve), strain into a separate container and return to bowl.
- Whisk in vinegar and transfer to a glass or plastic bottle and give it a shake whenever you are ready to use. It will last a month in the fridge.
- Make a cocktail! Just pour about 2 tablespoons in the bottom of a champagne flute and top with your favorite bubbly.
This Weeks Eats
- Monday - Pizza
- Tuesday - Thai Ground Beef with Veggies and Brown Rice (a favorite Cooking Light recipe)
- Wednesday - Chicken with Artichokes, Tomatoes and Mozzarella (longtime staple from Emeril)
- Thursday - Easy Cheesy Chili Chicken and Rice (the name is true, it's a super easy and fast dinner we found on the Food Network years ago)
- Friday - Mac and Cheese with Roasted Broccoli (a great Pioneer Woman recipe)
- Saturday - out for a Oiselle event, gonna play dinner by ear.
- Sunday - Winter Minestrone (moved this Barefoot Contessa recipe back from last week, because it was just too warm and sunny around here for soup! So we went out for fish n' chips instead.)