Psst Luvs, haven't tried out these recipes but since you like Pink thought you may enjoy seeing them. :) I know that you really aren't a crave sweets type of person, but if you ever decide to have a pink party.
2 oz gin
1 tsp grenadine
1 tsp lime juice
1/2 oz cream
1 egg white
Using a shaker filled with ice, combine all ingredients, shake well, then strain into a chilled cocktail glass.
Pink Lavender Lemonade
2 1/2 c distilled water
1 1/2 c sugar
6 large strawberries; hulled
1/4 cup Pink hibiscus flowers; dried -- pesticide free
1/4 cup Lavender leaves; chopped -OR 1 tb -dried Lavender flowers
2 1/2 c -Distilled water
2 1/4 c Lemon juice
1/2 c Sugar; optional
Fresh lavender flowers-for garnish
The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don't think it is necessary to use distilled water in most locations. In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers (or hulled strawberries). Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings
1 oz. Creme de Noyaux
3/4 oz. White Creme de Cacoa
Shake over ice, Strain into a Champagne saucer or Flute
Splash of Bitters
Revolve splash of Bitters in a chilled cocktail glass until coated, Fill with chilled Gin
Pink Foam Blackberry Bake
225 g apples; peeled and sliced
50 g sugar
50 g butter
225 g blackberries
175 g fresh white breadcrumbs
50 g demerara or soft brown sugar
1 sm evaporated milk
30 ml rosehip syrup
1. Stew apples, blackberries, sugar and a little water together until tender.
2. Melt butter in a seperate saucepan. Remove from heat and mix in breadcrumbs and brown sugar.
3. Fill individual glasses with alternate layers of fruit and breadcrumb mixture. Leave to stand overnight if possible.
4. Whisk together topping ingredients until thick, and spoon over.
Pink Lemonade Cake
1 pk yellow cake mix
1 qt vanilla ice cream
1 cn 6oz fz. pink lemonade concen
6 drops red food coloring
1 c whipping cream
2 tb sugar
Prepare cake mix according to package directions. Bake in two 9x 1 1/2 in round cake pans; cool. Meanwhile, stir ice cream to soften;quickly stir in 1/2 cup of the concentrate and the food coloring. Spread evenly in foil-lined 9x1 1/2 in round cake pan. Freeze 2 or 3 hours ortill firm. Place cake layer on serving plate; top with icream layer, then with second cake layer. Beat cream with remaining concentrate and the sugar till stiff. Frost sides and top of cake; return to freezer at least 1 hour or till served.
Pink Marble Pudding
2 c rhubarb, fresh or frozen or canned; stewed, sweetened
2 c raspberries, fresh or frozen or canned and sweetened
14 fig cookies; crumbled
1 c sugar
1 c heavy cream
1 ts vanilla
3 tb confectioners' sugar
Combine rhubarb and raspberries. Puree them through food mill or sieve. Place in saucepan with sugar and crumbled fig cookies. Heat slowly, stirring constantly until fig cookies are almost blended into mixture. When cool, place in refrigerator to chill. Just before serving, whip cream with vanilla and confectioners' sugar. Place fig mixture in dessert glasses alternately with spoonfuls of whipped cream. Top with cream and serve very cold. Fancy enough for a party,
this is simple enough for every day. Serves 6 to 8.