Grown Up Berry Lemonade


grown up berry lemonadeHow has your week been?  Did you try the Caramel Rye Pie from last week’s post? We finally got some relief from the heat with a few rain showers and temps in the high 80’s.  Alleluia!  This is going to be a quick post this week, because we are moving Blind Piglet #1 back to college this weekend for her senior year. Blind Piglets #2 and #3 return to school next week.  We can’t believe that summer is almost over.

Although summer is winding down, you still have a few weekends left to enjoy the fun and the sun.  This week we share a quick and easy drink recipe with you: Grown Up Berry Lemonade.

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To make Grown Up Berry Lemonade you need a 52 ounce bottle of Minute Maid Lemonade.  We always use the low calorie Minute Maid Lite to save on calories.  Pour the lemonade into a large pitcher or drink dispenser.  Next add two cups of Seagram’s Berry Vodka. Add 1/2 cup of frozen mixed berries.  The frozen berries add to the flavor and help to give the lemonade a berry pink color.  Garnish the lemonade in the pitcher or dispenser with slices of fresh lemon, fresh mint sprigs, and sliced strawberries.  Let the mixture sit for about an hour to allow time for the flavors to infuse.  Add ice to the pitcher or dispenser before serving.  Garnish individual servings with a berry and a mint sprig.

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If you are reading this post via email, visit our website to get the downloadable version of the recipe.

Grown Up Berry Lemonade

Yield: 12

Grown Up Berry Lemonade


  • 6 cups of lemonade
  • 2 cups of Seagram's Berry Vodka
  • 1 cup fresh strawberries
  • 1/2 cup of frozen mixed berries
  • fresh mint sprigs
  • 1 lemon sliced


  1. Pour lemonade into pitcher or drink dispenser.
  2. Add Seagram's Berry Vodka.
  3. Stir in 1/2 cup frozen mixed berries.
  4. Add lemons, sliced fresh berries, and some of the mint sprigs to mixture.
  5. Let stand for about 1 hour.
  6. Prior to serving, add ice to pitcher or dispenser.
  7. Garnish individual servings with mint sprig and fresh berries.

This drink is sweet, summery, and refreshing.  It would make a great beverage for a bridal shower or girls summer luncheon.  Try it out this weekend and let us know what you think.

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Are you ready for summer to end?  We have enjoyed the break from the heat, but wish summer could last a few more weeks.


Disclaimer:  All beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.


Rye Rye Miss American Pie

caramel rye pieHey friends, how was your weekend?  We are behind on getting our post for this week published because our weekend was C-R-A-Z-Y busy!  We had soccer games with Piglet #2 and a hockey party at our house for Piglet #3, plus all of the regular this and that we do on a weekend.

However, we are excited to share our new gem-of-a-dessert with you:  Caramel Rye Pie.  The deliciousness of salted caramel with a twist of rye whiskey makes this dessert your new “go-to” for guests.  We had the pleasure of sharing this pie with the charming and beautiful Baxtley family as they joined us for dinner one evening.  One word of warning, though – this pie is sweet and rich.  ( Actually that is more than one word.  Oops.)

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Prepare a Pillsbury pie crust according to package directions.  Let the crust cool for an hour.

While the pie crust is baking and cooling, you can make the salted caramel sauce.   Bring sugar and water to a boil in a medium saucepan.  Cook the sugar and water without stirring until the mixture is a deep amber color.  Be patient with this part it takes a little while.

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Remove from heat.  This next part is a little tricky.  You will want to use a long handled whisk, but even with that, the steam can still get you.  Work cautiously.  Gradually whisk cream into the caramel mixture until smooth.  Next whisk the whiskey (Funny right?  “Whisk the whiskey!”)  and salt into the caramel.  Let the sauce cool for a minimum of 30 minutes.  It can be kept in an airtight container in the fridge for up to a month.  We had plenty left over and have been using it for ice cream sundaes!

Next prepare the filling.  Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl.

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Stir together brown sugar, salt and remaining half-and-half in a large sauce pan.  Bring to a boil over medium heat.  Remove from heat and slowly whisk hot brown sugar mixture into the egg yolk mixture.  Return the mixture to the saucepan.  Cook over medium heat whisking constantly and making sure to reach all of the bottom of the pan.  Boil whisking constantly for 1 minute.  Remove from heat and whisk in butter pieces, whiskey and vanilla.  Cool for 30 minutes.

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The filling becomes very thick as it cools.

Spoon filling into cooled pie crust, and chill for at least 4 hours.

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About an hour before serving, prepare whipped cream topping.  Spread whipped cream over the top of the pie.  Real whipped cream is a treat, but can be difficult to work with.  You can substitute whipped cream with Cool-Whip for the topping, and you may have a better result than we did.

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When ready to serve, drizzle caramel sauce over the top of the pie.  Delish!

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If you are viewing this post in an email, you will need to visit our site to view and download the recipe.

Caramel Rye Pie

Caramel Rye Pie


  • 1 Pillsbury Pie Crust
  • Whiskey Caramel Sauce
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 1 Tbsp. Templeton Rye Whiskey
  • 1/2 tsp. sea salt
  • 1 Tbsp. butter
  • Filling
  • 3 large egg yolks
  • 6 Tbsp. cornstarch
  • 1 3/4 cups half-and-half
  • 1 1/2 cups packed light brown sugar
  • 3/4 tsp. sea salt
  • 1/4 cup butter
  • 1 Tbsp. Templeton Rye Whiskey
  • 1 tsp. vanilla
  • Topping
  • 3 cups heavy cream
  • 1/4 cup powdered sugar


  1. Prepare pie crust according to package instructions. Cool completely.
  2. Prepare caramel sauce. Bring granulated sugar and water to a boil in a medium saucepan over high heat. Cook without stirring until mixture is a deep amber color. Remove from heat.
  3. Gradually whisk in cream until smooth. Whisk in whiskey and salt, cool 30 minutes.
  4. Prepare filling. Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl. Set aside.
  5. Stir together brown sugar, salt and remaining 1 1/2 cups half-and-half in a large saucepan. Bring to a boil over medium heat. Remove from heat. Slowly whisk hot brown sugar mixture into egg yolk mixture. Return to mixture to saucepan. Cook over medium heat whisking constantly and making sure to reach all parts of the bottom of the pan. Continue until boiling and whisk for about a minute more.
  6. Remove from heat and whisk in small pieces of butter, whiskey and vanilla.
  7. Cool 30 minutes.
  8. Spoon filling into cooled piecrust.
  9. Chill for about 4 hours until filling is firm and cold.
  10. Prepare the topping. About 1 hour before serving, beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
  11. Spread whipped cream over pie filling. Chill 1 hour.
  12. Drizzle caramel sauce over pie before serving.

Are you ready to try Caramel Rye Pie?  Make sure to let us know if you do.  We’d love to hear about it!

Enjoy your week.  Can you believe that it is August already?  Eeek!