Hey guys! This past weekend I had my birthday party at the HighStreet Community Room and it was AWESOME! We made flower crowns (there will be a tutorial below) and enjoyed some food and homemade lemonade as we hung out đ
Hey friends, I hope it is alright that I call you that, today I wanted to share a few ways that I get into the fall vibes. Feel that warm fuzzy feeling and be able to cozy up to read some books. I am pretty sure that this is one of my favourite seasons to get into because I love my tea and netflix binges. Be sure to try some of these ideas out to get into the fall vibes yourself if you haven’t yet! Also keep reading till the end to see a super easy DIYs to revamp some of your old fall decor.
 In the fall  I like to switch out all the pictures that are summery to some with fall colours and or course leaves. Continue reading
Hey Everybody!
I have been on the hunt for a really refreshing summer treat lately. I spend a lot of time up at my cabin in the Okanagan, and there is no air conditioning… and it can sometimes get 35+ Celsius. So anytime there is a new easy frozen treat I can make, I am all for it!
These lemon sorbet cups totally hit the spot đ They have the perfect balance of sweet and lemony, and when you serve them in some cute lemon shells, they are so cute and hard to resist!!
Whether you are having friends over for an end-of-summer party or you are in need of a quick cool-down treat, just whip out this yummy recipe!
Rebecca xx
Recipe: (see original here)
- 1 cup sugar
- 1 cup water + 1/2Â cup water to dilute if too sweet.Â
- 3/4 cup lemon juice (I cut the lemons in half, juiced them, and then used the shells as the cups!)Â
- 3 tablespoons lemon zest (about 5-6 lemons)Â
Directions
- In a small saucepan over medium heat, cook and stir sugar and water until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; put in the fridge to cool to room temperature.
- Mix in lemon juice and lemon peel. Freeze in an ice cream freezer according to manufacturer’s directions. If you don’t have an ice cream maker, you can put the liquid carefully in a freezable container. Then, put in the freezer for about 1/2 hour, until ice crystals appear. Go in with a fork and gently stir to break up any developing chunks. Put sorbet back into freezer for another 1/2 hour, and then break up any chunks. Repeat until texture is of a slushy.  Yield: 2 cups.
If you make any recreations, be sure to tag us on Instagram and use #BasicBloggerss so we can like them!!
Xo,
Rebecca
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