Tag Archives: rosé

strawberry + watermelon rosé popsicles | #popsicleweek

Happy Popsicle Week!

There are only a couple more days of this official celebration of all-things-frozen-and-delicious, hosted by the creative and affable, Billy of Wit & Vinegar. This is year two of his popsicle round-up, featuring a lineup of insanely creative recipes from bloggers across the interwebs. This exhaustive list will keep you inspired and glued to your popsicle mold well into early fall.

I’ve been making some sort of fruity popsicle, since I was five. I owe any popsicle prowess to my mom. She kept it simple and would freeze our Juicy Juice in the most adorable, kid-sized Tupperware molds. I wish I still had them. I’ve since moved on to a little more “involved” popsicle, adding whole fruits, coconut milk, nuts, and even edible flowers to the mix. This summer, however, was the first time I thought of adding a little extra kick: rosé!

strawberry + watermelon rosé popsicles | holly & flora strawberry + watermelon rosé popsicles | holly & floraAround our house, with two sommeliers in the kitchen, these boozy popsicles are affectionately known as “somm pops.” I think we’d imbibed a tad too much wine one evening, when we came up with the title. We ended up sketching plans for a recipe book, featuring popsicles made with wine, perfectly paired with their other ingredients. The next morning, the whole idea sounded ridiculous, but I’m still rocking their new name!

Keep in mind that booze doesn’t freeze as solidly as water or juice does. In fact, these particular pops melt kind of quickly, if you’re standing in the hot, summer sun. I wouldn’t decrease the amount of rosé in the recipe, however. The whole point is to enjoy a delicious, frozen, sangria-like concoction on a stick. I kept mine chilling in an iced wine bucket, and they didn’t melt as fast. You’ll notice a darker color at the top of these popsicles. I added a little blackberry liqueur, just before I froze the pops. I will most likely omit this on my next recipe, since the liqueur melted almost instantly. It made for a beautiful color, though.

strawberry + watermelon rosé popsicles | holly & flora strawberry + watermelon rosé popsicles | holly & flora


strawberry + watermelon rosé popsicles | somm pops


  • 10 ounces dry rosé {I went with Lorenza rosé}
  • 7 ounces watermelon juice
  • 1 ounce blood orange liqueur {I used Solerno}
  • 1 ounce agave nectar
  • 1 ounce lime juice
  • 6-7 sliced strawberries
  1. Chill down your rosé, so you’ll have something to sip on, while you make your pops.
  2. Juice your watermelon. I used my Hurom juicer, but you can also simply blend watermelon chucks and then pour the juice through a fine-mesh strainer to remove any particulates.
  3. In a bowl, combine the rosé, the freshly juiced watermelon, orange liqueur, agave nectar, and lime juice. Whisk well to incorporate.
  4. Place two or three sliced strawberries into each popsicle mold and pour the rosé mixture on top, leaving about 1/4″ space at the top, so the liquid has room to expand.
  5. Add your popsicle sticks and freeze at least three hours or until solid.
  • This recipe makes ten popsicles. I used the Prepworks mold, sold on Amazon.
  • Remember, these are boooooozy pops, so they will melt faster. That’s not exactly a bad thing, when you want a light, summery buzz. You just have to enjoy them quicker.
  • Substitute any other berries you have on hand. Raspberries would be divine here.

strawberry + watermelon rosé popsicles | holly & flora strawberry + watermelon rosé popsicles | holly & flora strawberry + watermelon rosé popsicles | holly & flora strawberry + watermelon rosé popsicles | holly & floraSo, I can’t leave out a tasting note on the Lorenza rosé. It has been one of my favorite pink wines this summer. In fact, I picked up an entire case, and I’m up for another one soon. Lorenza is crafted by a lovely mother and daughter duo, Melinda Kearney and Michèle Lorenza Ouellet. Their wine is crisp, dry, delicate, and delicious. The aromas and flavors in this rosé were a perfect match for the strawberries and watermelon in the popsicles.


lorenza rosé, california, 2014


  • On the eyes  –  It’s a brilliant, pale peach.
  • On the nose  –  Slightly under-ripened strawberry, quince, and pear, with light, floral aromas.
  • In the blend  –  44% Grenache, 33% Carignan, 15% Mourvèdre, 8% Cinsault.
  • On the palate  –  This rosé is dry and crisp with a racy, mouthwatering acidity. Lean and light in body, Lorenza still has an almost satin-like mouth-feel, supplied by the rich fruit on the palate. Lots of strawberries with a clean, mineral-driven, balanced finish. More, please.
  • On the table  –  I loved pairing this rosé with a watermelon caprese salad. The acidity in the wine was a perfect complement to the fresh mozzarella. Rosé isn’t only for delicate food presentations, either. Enjoy this wine with briny oysters, any summer salads, or, one of my favorites, a veggie burger with ample amounts of avocado.
  • On the shelf  –  Find it for around $19.

strawberry + watermelon rosé popsicles | holly & flora strawberry + watermelon rosé popsicles | holly & flora strawberry + watermelon rosé popsicles | holly & flora strawberry + watermelon rosé popsicles | holly & floraWhat kind of popsicles are you making this summer? If you haven’t made any yet, here are a few other boozy pops I’m definitely going to try over the next few weeks. Whether you call them “poptails,” “cocktail pops,” or “somm pops,” get out and make yourself some!

I’ll add a little catch-up on the happenings from the garden this past week. It has been super hot and toasty with little rain, so I have had to water a little more frequently. No watering was necessary in June, but it is definitely the stereotypical summer now. Full-on heat and sunshine. And the new “secret garden” that we build along the side of our detached garage is seriously taking off. I’m so glad we turned a formerly fenced-in waste of space into an eye-catching and engaging edible growing area.

Happiest of weekends to you!

Jayme

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juiced spring berry + gin + rosé sangria | my post-birthday musings

It has been exactly one week, since I celebrated my birthday, and it was truly one of the most memorable celebrations. My boyfriend and I kept it super simple and decided to visit some of my favorite spots around the city of Denver. We started out at the Weathervane Café for some good coffee and shortbread, picked up the latest copy of Nourish magazine at Studio Colfax, scored five new albums at the record store, and had a hummus plate at Café Max. We drove back home and leisurely got ready for an early dinner at the famed farm-to-table restaurant, Fruition. The food was beautifully plated, exceptionally fresh, and perfectly coursed. Our sommelier, Aaron, even blinded us on the wine he chose, which we nailed almost perfectly: a 2001 Mersault-Genevrières.

That’s French for darn-good Chardonnay!

Earlier this week, I extended the birthday celebrations and treated myself to a cut and color. I decided to go for a more dramatic, asymmetrical shape, along with a series of copper and blonde highlights. I always enjoy going to the salon. It is like a getaway for me. I’m greeted with a big cup of coffee, and I basically have a two hour-long gab fest with my hair dresser, consisting of mutual confessions, some psychological counseling, and tear-inducing bouts of laughter. Aside from enjoying a glorious head massage during the shampoo session, I also indulge in my guilty pleasure of reading fashion magazines and catching up on the celebrity gossip in US Weekly or People. Sometimes, I even scan through an OK!, if I really want to know what’s going on. It’s the only time I break away from my usual Modern Farmer or Lucky Peach periodicals. rosé berry sangria | holly & flora rosé berry sangria | holly & flora This time, I opted for the latest Harper’s Bazaar. It must have been the magazine’s “age issue” because in between all of those clothing and perfume ads, it was peppered with stories on what it means to age gracefully, how to dress age-appropriately, along with musings on the topic of aging from a few fashion icons. I have always admired the work of designer, Carolina Herrera, so when I came across a short article highlighting some of her thoughts on the topic, I dove right in. It was inspiring to hear that she actually started her successful business in her 40s. She affirmed my stance on growing older: I seriously believe we should all follow our passions, whenever we discover them, at whatever point we are in our lives. rosé berry sangria | holly & flora My aunt, Edith Jackson, is also one of my inspirations on the whole “getting older” topic. She has been a painter and designer for almost all of her life. Every morning, she greets her basement studio, nestled in the Smoky Mountains, with energy and creativity. She is actually the person who prompted me to start a blog. She even honed my social media skills and was one of the first to introduce me to Tumblr and Twitter. She makes every, single day count, educates me on current events, posts a snap of her sketchbook paintings each day on Instagram, cooks from scratch, has overcome breast cancer, and just recently opened her Etsy shop. Did I mention she is 70? We can either start living or stop living at any point in our lives. I, like my beloved aunt, am choosing to live with ferocity!


“You don’t have to be afraid of getting older; fear is the most disgusting thing. You have to get older because the alternative is horrible. If you don’t get older, you’re dead!”

Carolina Herrera


About that sangria. The word, sangria, actually translates as “blood” or “bleeding.” I know that doesn’t sound that appetizing, but there is a reason I am making this reference after posting my thoughts on living life with fierceness and purpose. Traditionally, sangria is made with brandy, fresh fruit, and red wine, hence the connection with the red-toned hue of blood. In many cultures, however, blood is symbolic of life and relates to living life with vigor, passion, intensity, and ferocity.

The recipe I am sharing is made with rosé wine and uses freshly juiced berries, apples, and lemons. Most sangria recipes toss fruit in as simply a garnish, not as a main component in the flavor profile. I recently became the proud owner of a Hurom HG Elite Slow Juicer, and I have already put it to use and made another sangria recipe, a juiced cucumber, melon, and white grape sangria. I justify consuming a couple of glasses of it because of all of the fruit servings I’m getting. It has to be healthy.


spring berry + gin + rosé sangria


  • 1 bottle of dry rosé {I like a rosé of Garnacha, like Las Rocas}
  • 6 ounces the Botanist gin
  • 4 ounces Leopold Bros. “American Orange” liqueur
  • 6 ounces berry juice {a good handful each of strawberries, blackberries, and raspberries}
  • 6 ounces apple juice {about 3 apples}
  • 1 ounce lemon juice {about 1 lemon}
  • 1 ounce agave nectar
  • soda water, for finishing
  • blackberry-studded ice cubes {see instructions below}
  • sliced strawberries or mint leaves, for garnish

Give yourself a day ahead to make and freeze your fruit cubes. You can juice the fruits and vegetables in advance, as well. That way, the juice has time to chill in the fridge.

  1. Juice the berries, apples, and lemon, following your manufacturer’s directions. Juice each separately, so you’ll know the exact amounts yielded.
  2. Combine the juices, bottle of rosé, gin, orange liqueur, and agave nectar, mixing well.
  3. Refrigerate mixture until ready to serve.
  4. Garnish cocktail or wine glasses with berry-studded ice cubes and pour juice mixture into each glass, saving a little room for a splash of soda.
  5. Toss a sprig of mint or a strawberry slice on each glass for a garnish.
  6. Don your sunnies, sit on the back porch {or fire escape or patch of grass}, and pour yourself and some friends a glass or two. There’s plenty to share.

rosé berry sangria | holly & flora rosé berry sangria | holly & flora rosé berry sangria | holly & flora rosé berry sangria | holly & flora rosé berry sangria | holly & flora rosé berry sangria | holly & flora Even if you don’t have a juicer, you can still make this particular recipe with a blender. Just strain the blended fruit purée through a fine-mesh strainer or chinois for a less dense juice. I have used my Vitamix in this very fashion. If the final sangria is a little too thick for your liking, simply add more soda to the final mixture or perhaps a little white grape juice. You can even add water to the fruit mixture, to dilute it just after you blend it.


blackberry-studded ice cubes


  • 24 blackberries
  • filtered water
  • 2 ice cube trays {12 cubes each}
  1. If you want your blackberries suspended in the middle of the ice cubes, fill the slots halfway with water and drop the berries in. Let it freeze and then fill the slots all the way up with water {I didn’t do this here; I just tossed the berries into the slots, filled them with water, and froze the trays}.
  2. Freeze until solid.
  3. Use them, along with plain ice cubes, as an eye-catching and delicious garnish for the sangria.

You obviously can choose whatever berry you’d like. Just make sure you have enough ice for your sangria. Iced tea tastes better with, well, ice. The same rule applies to sangria.

IMG_2333 rosé berry sangria | holly & flora rosé berry sangria | holly & flora rosé berry sangria | holly & flora There won’t be a shortage of rosé, since more and more producers are making it, due to its rise in popularity over the past few years. Personally, I have always been a pink wine supporter, but I am happy to share that love with all of the new-found rosé drinkers out there. Pink really is the new white. 😉 So, after you make a juiced rosé sangria, experiment with some other spring-inspired rosé sangria recipes. Here are a few of my favorites:

Do you have any favorite rosés that you’re already enjoying? I can’t get enough, so please let me know if you’ve had an amazing one. What is your favorite sangria recipe? Have you ever used freshly juiced fruit? What are your thoughts on getting older? Who keeps you inspired? Cheers to a freakishly amazing weekend! Jayme IMG_2342

coconut + raspberry + spring peach freezer pops

Is it possible to still be jet lagged after a week of being back home? If not, I must be the exception to the rule. Last week, at this very moment, I was flying over Kansas, making my way back to Denver from the most memorable and exciting trip I think I have ever had. I spent a week in the Burgundy region of France and made the towns of Dijon and Mâcon my home for much too short of a visit. I ate, drank, photographed, walked, explored, documented, and relished all that France had to offer, during the limited time I was there.

The trip was thought-provoking, paradigm-shifting, life-changing…what else can I add to this train of hyphenated descriptors? Joking aside, I did come back changed. And not just circumstantially changed, as if change were a byproduct of my experiences. I was intentionally and purposefully changed. If you let it, travel can open your eyes to compelling sights, contrasting cultures, and different means of thought. It can also focus and open your eyes upon yourself: how you think in a completely different context, why you act the way you do, how you react when out of your element, who you truly want to be, and why you care so much about what people think. And why you deem others’ opinions so important.

As I sit here this late afternoon, poring over my notes and tweaking hundreds of photos, while the rain pitter-patters outside my window, I am reminding myself of how free I felt overseas. How alive and observant I became. How intensely focused upon my senses I was. Why do we so frequently become complacent in our daily lives and routines? Why is it that we so often need a big change or slap in the face to make us see things differently?

I didn’t speak French, save the seven or so pertinent phrases I taught myself on the flight over {thank you, SpeakEasy French app!}. Despite the language barrier, I let myself open up to chance, meeting interesting people along the way, finding myself in unfamiliar circumstances, and forcing myself to react the way I wanted to. I slowed my pace, I listened more, I tasted with intention, and, eventually, I sighed deeper than I’d sighed in months. I wanted to take this feeling home with me and perpetuate it. Live it.

Greeted with a severe case of exhaustion from a delayed flight, a lengthy layover and an immediate reentry to my job, I quickly, but temporarily, lost my post-vacation buzz. I am finally feeling more refreshed today. Memorial Day was filled with bustle for us. We visited the garden center and purchased replacement plants for our garden. A recent hail storm decimated most of our newly planted seedlings. We pouted for a short moment, dealt with our sense of no control, and chose to replant, even if it costs us a bit more money. What more can you do? The trip to the garden center revived our excitement, and we came home ready to fill the backyard with veggies and herbs.

All of that hard work made us thirsty for something sweet and refreshing. A quick peek on Instagram at Fork Knife Swoon‘s photo of creamy coconut and blood orange ice pops propelled me to the grocery to grab some fruit and make my own. These turned out pretty darned delicious and were super easy to create. Another lesson on taking the time to make and enjoy something beautiful and satisfying. Thank you, France, for the much-needed tutorial on those subjects.


Coconut + Raspberry + Spring Peach Freezer Pops


  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 2 peaches, sliced
  • 1 heaping cup raspberries
  • 1/8 cup agave nectar {sweeten to taste}

In a mixing bowl, whisk coconut milk, vanilla, and agave nectar until incorporated and creamy. Set aside. In a blender {I used my trusty Vitamix}, purée the sliced and pitted peaches until smooth. There is no need to remove the skins. Set the peach mixture aside. Separately purée the raspberries until smooth and set aside. I had to add a little water to the berries to get the action going. You may also use frozen fruit, if you do not have fresh fruit at your fingertips.

For a creamy freezer pop, as Laura suggests, combine all of the ingredients until incorporated and divide evenly into six molds. I chose to layer my three components for a striking presentation, but I think I will combine them all next time, for a smoother and less icy consistency. Evenly pour the coconut milk into the molds and place them in the freezer for 10 minutes. Slowly pour the peach mixture next, followed by the raspberry mixture. I used a chopstick to drag some of the color down to the bottom of the mold, where the coconut milk was resting. Freeze for another 30 minutes and then add the stick or top of the mold. After 4 more hours of freezing, my 6 pops were ready.

These fruity freezer pops turned out to be the most delicious part of our day, along with reviving our vegetable and herb garden. We eventually graduated to a more adult form of celebration and drove down to my favorite wine shop, Divino. We found a couple of gems, and cracked a bottle of Richard Betts’ newest wine, “My Essential” Rosé. Refreshing, crisp, and satisfying. It was an essential component to a very memorable Memorial Day.


Richard Betts’ “My Essential” Rosé, Grenache, Provence, France 2013


  • On the eyes – a delicate kiss of pale salmon.
  • On the nose – floral, freshly picked red berries.
  • On the palate – dry, crisp, lean, with racy acidity and balanced fruit.
  • On the table – enjoy alone or with a friend, in the garden or on the porch, with some chèvre or simply solo.
  • On the shelf – about $13.
  • On the ears – paired with Empire of the Sun’s “Alive” from their album, Ice on the Dune. This song seriously makes me happy and makes me feel, aptly, more alive. “Loving every minute, ’cause you make me feel so alive. Alive.” That’s pretty much how Memorial Day went down this year, with so much gratitude.

don’t fear the pink

Pink…

What words come to mind, when you see this color or hear its name?  What associations, emotions, pictures, people?  I see beautiful sunsets, gorgeous azalea blooms from my home state of Florida, Sunday dresses, spring ties, sprinkled cupcakes, seersucker suits, brightly colored parrots, a singer by this name, ripe strawberries, and, of course, flamingos.  Not to mention delicious rosé wine, my subject of choice today.

After having coffee this morning, with a wonderful friend and colleague within the wine industry, I felt compelled to mention a few things on “pink wine.”  We shared stories of how “pink” wines are perceived within the wine-consuming crowd.  As kismet would have it, I had a half-finished bottle of rosé in my fridge, an evening off, and another new book to begin reading.  At 11:00 this morning, I was already imagining a summery beet salad and some goat cheese to pair with my chilled wine.  I constantly question why anyone would limit their enjoyment or palate because of preconceived notions of what a color means to them.

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