garden party: paper, petit fours & presentation

soirees

Can this table top get any more perfect?!? Shades of gold, turquoise, orange and pink in layered patterns and a mixture of textures. Each plate is topped with complimentary colored menus, the sweet touch of a sugar stick and the scent of a rose – sure to stimulate all the senses. I will take note of this napkin trick too, a perfect prop for presenting the menu. No table can be complete without just the right treats, mini short cakes and sauced sorbet. Every guest will be happy they accepted the invitation.

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1. Table setting, pinterest.com, 2. Botanical Fresh, Wiley Valentine, 3. Mini Short cake, spotted via artessen.com, 4. Campari-citrus sorbet, photo & recipe, This is Glamourous, spotted on artessen.com

Recipe: Campari-citrus sorbet, by This is Glamorous

grapefruit, makes 1.5 quarts

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 3 cups grapefruit juice
  • 1/2 cup campari

Directions: Mix the water and sugar together in a small pan over a low heat, bringing to boil until the sugar dissolves. Allow the simple syrup to boil for exactly 4 minutes (this will give the sorbet the best consistency). Remove from heat and cool (makes a little over 1 cup).

Combine the citrus juice and Campari and add 1 cup of the cooled syrup. Adjust to taste — want to add a tablespoon or two extra syrup if you prefer it less tart. Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen.

Freeze in an ice cream machine according to manufacturer’s directions {if you do not have an ice cream machine, they also make perfect popsicles}. After churning, allow sorbet to set in the freezer at least two hours.

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