Sundays are for brunch! Happy weekend you guys! We’ve hosted a few get-togethers since moving into your new home, one of my favorites was brunch of course! Although we enjoy eating brunch out occasionally, inviting friends and family over for homemade breakfast and lunch bites is much more my style.
As most of you know, I love to entertain. Whether a holiday, special event or even just a Sunday, I’ll find any excuse to celebrate. In fact, we designed our new open with an open floor plan for that very reason.
When it comes to brunch, beverage stations are a must. Whether a Bloody Caeasar Bar (for my Canadian hubby) or a Bellini/Mimosa Bar, I love to offer a variety of fun garnishes and seasonal juices to pair with spirits of choice. They’re quick and easy and can even be made non-alcoholic by replacing the spirits with sparkling waters.
For this brunch in particular I offered Ginger Mango & Mixed Berry Vanilla Bean Juice for Bellinis. We were yet to fully unpack while hosting, so I loaded up our prep sink with ice, to keep our prosecco and sparkling wine chilled. I dropped a few fresh flowers into the ice for presentation.
No ice bucket, no problem!
I made the fruit juice purees for the Bellinis using my NutriBullet. Ginger Mango was my favorite blend. I just bought organic frozen fruit, let it thaw a bit and blended it with fresh ginger. I did the same for the mixed berry puree, infusing it with a little fresh vanilla bean for depth of flavor.
Next time I’ll have to share my special recipe for Caesars with you guys, and perhaps a few of the items off the brunch menu!
I hope you’re enjoying your long weekend! I still have photos to edit from last weekend’s Flamingo Bash. Those are coming up next!
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