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Orange Lemon Gin Cocktail

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Get ready for the most refreshing and bright summer cocktail. This orange and lemon gin cocktail is one of my favorite drinks to cool down when I want something refreshing and bursting with fresh garden flavor. Orange, lemon, and basil add more flavor than you can imagine and are the perfect compliment to the gin.

orange, lemon, and basil slices in glasses with ice and club soda

Orange, lemon, and basil are the stars of this cocktail. The combination seems odd, but after discovering how delicious Orange Basil infused water can be, I had an idea that it might be possible to make it even better…with gin! Even my anti-gin husband asked for a second drink when I mixed up these beauties. These gin cocktails are perfect with spicy grilled shrimp or a Chinese chicken salad.

orange, lemon, and basil slices in glasses with ice and club soda

Orange Lemon Gin Cocktail Ingredients:

  • dry gin (I like Bombay Sapphire)
  • fresh orange slices
  • fresh lemon slices
  • fresh basil leaves
  • simple syrup
  • club soda

It is SO SIMPLE to mix up this cocktail.

  • Place 1-2 slices each of lemon and orange in a cocktail glass.
  • Add 2-3 basil leaves and muddle just a bit.
  • Add 1.5 oz. dry gin to the glass.
  • Add a splash of homemade simple syrup (adjust sweetness to taste.)
  • Top with ice and club soda to fill the glass. Give the drink a quick stir. Time to drink up!
photo collage with step by step photos adding lemon and orange slices, and basil, gin, soda water, and simple syrup to low ball glass

I can’t wait to hear how you like this orange, basil, and lemon gin cocktail. It’s low in calories and you may even get a little boost to the immune system with that citrus! Lol. Please drink responsibly.

Other Cocktails You Might Love

Caribbean Inspired Coconut Rum Cocktail

Classic Rum Mojito Recipe

Strawberry Sangria

How to Make Simple Syrup

orange, lemon, and basil slices in glasses with ice and club soda

Orange Lemon Gin Cocktail

5 from 2 votes
Print Pin Rate
Course: Drinks
Prep Time: 5 minutes
Servings: 1
Calories: 169kcal
Author: girlinspired

Ingredients

  • 2 slices fresh orange
  • 2 slices fresh lemon
  • 2 basil leaves
  • 1.5 ounces dry gin
  • 1 tbsp simple syrup
  • 4 ounces club soda

Instructions

  • Muddle orange and lemon slices and basil leaves in a cocktail glass.
  • Add gin and simple syrup and stir.
  • Top with ice and club soda.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 169kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 63IU | Vitamin C: 22mg | Calcium: 11mg | Iron: 1mg

Basil Pesto Recipe

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The toasted pine nuts, Meyer lemon olive oil, and fresh basil make this basil pesto recipe the absolute best thing to cross your lips. It is rich and nutty, with a brightness from the lemon oil and just a squeeze of juice. Pesto is such a versatile sauce – it goes with pastas, and meats, bread, and pizza. After you taste this recipe, you’ll discover it’s irresistible even right off the spoon.

Wooden spoon scooping pesto from glass bowl, wooden cutting board with parmesan cheese, garlic cloves and white linen in background

Pesto can be made in a number of different ways with different ingredients. Some recipes use walnuts or almonds, spinach, or alternate cheese. This basil pesto recipe follows traditional recipes with its pine nuts, garlic, parmesan cheese, basil, and olive oil.

However, I think it gets a serious upgrade with the addition of the toasted goodness of pine nuts and the hint of lemon from a specialty olive oil (affil) and a squeeze of fresh lemon juice. We love to eat this pesto on grilled pizza and pesto pasta salad.

pesto in glass bowl with wooden spoon, basil leaves and garlic cloves, wooden cutting board with parmesan cheese

Table of contents

Basil Pesto Ingredients

  • fresh basil
  • Meyer lemon olive oil
  • pine nuts
  • freshly grated parmesan cheese
  • fresh garlic
  • lemon
grated parmesan cheese on wooden board, salt in wooden spoon, toasted pine nuts in gold measuring cup, fresh basil, garlic cloves, lemon wedges, cheese grater, bottle of olive oil and a white linen

Alright, now that we’ve gathered our ingredients, let’s get cooking! Basil pesto is super easy to make. It takes just a few minutes.

Toasting the Pine Nuts

The first step is to toast up the pine nuts. I pop them into the oven and turn it on to 350 degrees. By the time the oven reach its temperature, the nuts are usually done. Watch them carefully so that they don’t burn. You just want them golden brown.

This step isn’t necessary and possibly not even traditional, but it adds so much flavor – a lovely warm nuttiness to the pesto.

You can also toast the pine nuts on the stovetop in a saute pan. Heat the pan and pine nuts without oil, constantly stirring to make sure they don’t burn. Remove them immediately once they are toasted.

toasted pine nuts in grey pan, parmesan cheese in gold cup, lemon wedges, basil, and cloves of garlic

Now it’s time to pull out the food processor. Add the pine nuts, the parmesan cheese, and the minced garlic into the food processor. Fresh ingredients make the best pesto – I like to grate parmesan cheese fresh off the block – it makes such a difference!

Pulse the nuts, cheese, and garlic together until a crumbly, even mixture forms. Pile the fresh basil on top.

4 photo collage of pesto ingredients, pine nuts and cheese in food processor, blended pine nuts, and basil leaves in food processor

Emulsifying the Pesto Ingredients

We’re going to process the basil while we simultaneously add the olive oil to keep it fresh and bright and not overly pulverized. Add a squeeze of fresh lemon juice over the basil. Then, turn on the food processor and drizzle in a steady stream of olive oil. The mixture will quickly blend into the pesto. Add salt and pulse just once or twice more to incorporate.

You can alternately process everything in the same manner using a blender. Be sure that it has a removable cap in the lid so that you can keep the blender running while drizzling in the olive oil.

four photo collage of lemon squeezed into food processor with basil leaves, pouring oil into food processor, wooden spoon with salt over food processor with pesto, and finished pesto in glass bowl

Your pesto is READY! That’s all there is to it. Now, go ahead and dip your spoon into that creamy basil pesto recipe and give it a try.

pesto in glass bowl with wooden spoon, basil leaves and garlic cloves, wooden cutting board with parmesan cheese

How do I keep leftover pesto fresh?

This recipe will make about 1 cup of pesto. It is a good amount to mix into a large pasta salad. If you use it as a garnish or dipping sauce, you can store the leftovers in the refrigerator in a covered jar for up to 5 days. Pour a thin layer of olive oil to coat the pesto and keep it green.

pesto in glass bowl with wooden spoon, basil leaves and garlic cloves, wooden cutting board with parmesan cheese

Basil Pesto Recipe

The toasted pine nuts, Meyer lemon olive oil, and fresh basil make this basil pesto recipe the absolute best thing to ever cross your lips.
No ratings yet
Print Pin Rate
Course: Condiments
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 12
Calories: 134kcal
Author: girlinspired

Equipment

  • food processor

Ingredients

  • 1/2 cup pine nuts
  • 4 cups fresh basil
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil lemon infused is preferred
  • 1 lemon
  • 1 garlic clove
  • 1 teaspoon course sea salt

Instructions

  • Toast pine nuts in a 350 degree oven until golden brown (about 5 minutes).
  • Pulse toasted pine nuts, garlic, and parmesan cheese in food processor until a course mixture forms.
  • Mound basil leaves on top of pine nut mixture.
  • Squeeze lemon over basil.
  • With food processor running, drizzle olive oil into mixture. The pesto paste should be formed by the time the oil has been fully incorporated.
  • Add salt to taste and pulse just once or twice more to mix in.
  • Store in an airtight container with a thin layer of olive oil over the top.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 134kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 237mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

Strawberry Sangria

by 1 Comment

Socializing outdoors calls for a huge batch of Strawberry Sangria. Perfect for sipping in the summer sunshine, this white sangria recipe bursts with the refreshing combination of strawberries, raspberries, and lemonade. A Sauvignon Blanc base marries perfectly with these summer fruit flavors. You’ll make a huge pitcher of perfect chilled sangria to share! Serve this sangria and some classic rum mojitos at your next barbecue.

strawberry sangria in large glass drink dispenser on pedestal stand, lemon wedges and fresh berries in wine glasses on table and American flag in the background

What is Sangria?

Sangria is an alcoholic beverage originating in Spain. It contains wine mixed with any combination of fruits, juices, other liquors, sweeteners, and/or sparkling water. Sangria will vary in color depending on the type of wine used and also the added ingredients. This Strawberry Sangria recipe is a light pink color which comes from its white wine base and pink lemonade, strawberry, and raspberry additions.

Making the Strawberry Sangria

This strawberry sangria recipe starts with a bottle of Sauvignon Blanc and frozen pink lemonade concentrate. The pink lemonade gives the sangria that gorgeous pink color.

I like to add simple syrup to the drink base also for a sweet sangria. It is so easy to make your own simple syrup and it sweetens up the drink so much easier than trying to stir in raw sugar.

measuring cup with raspberries and lemon wedges, bottle of white wine in background

Once you have mixed the wine and other liquids, it’s time to add the fruit. Strawberries and raspberries are especially nice for making a white sangria. They can meddle in the wine for quite a while and their flavor really shines through. Lemon slices are also gorgeous for garnishing the glass. They can be added to the drink container for a little while, but will add bitterness to the sangria if left for too long.

wine glass held next to glass drink dispenser, both containing strawberry sangria, fresh berries, and a lemon wedge garnish.

If you are gathering with a group and the strawberry sangria will be consumed fairly quickly, go ahead and load up the pitcher or beverage container with ice just before serving. Otherwise, I’d recommend keeping it out of the sun and filling your wine glasses with ice at serving time.

peach sangria in a carafe and wine glasses with blueberries on a toothpick and a peach slice for garnish

You might also enjoy this Summer Peach Sangria.

wine glass held next to glass drink dispenser, both containing strawberry sangria, fresh berries, and a lemon wedge garnish.

Strawberry Sangria

Entertain a group with this refreshing Strawberry White Sangria recipe. Fresh berries and lemonade come together with a chilled white wine for a delicious summer sangria.
4.18 from 35 votes
Print Pin Rate
Course: Drinks
Prep Time: 10 minutes
Servings: 12
Calories: 198kcal
Author: girlinspired

Ingredients

  • 1.5 liter sauvignon blanc
  • 1 liter club soda
  • 6 ounces frozen pink lemonade concentrate (1/2 can)
  • 1/2 cup simple syrup
  • 1 lemon washed and sliced for garnish
  • 2 cups fresh strawberries sliced
  • 1 pint fresh raspberries gently rinsed

Instructions

  • Whisk together frozen lemonade concentrate and simple syrup.
  • Gently stir wine with lemonade and sugar mixture.
  • Mix liquids in a large beverage container with fruits. Allow to muddle for 10-15 minutes.
  • Just before serving, add club soda and ice to beverage container and stir gently.
  • Enjoy this adult beverage responsibly.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 128mg | Fiber: 3g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg

Lemon Rolls with Citrus Cream Cheese Icing

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These lemon rolls are everything you’ve ever wanted in a breakfast roll.  A melt in your mouth, soft and gooey citrus twist on classic cinnamon rolls; these are an indulgence straight from heaven. You’ll start with the absolute best sweet dinner roll dough, add citrus filling, and finish by slathering these with scrumptious lemon cream cheese frosting.

baked sweet rolls in white pie plate, with white dishes, lemons, and text overlay

We’re going to start by making a recipe of sweet roll dough.  I have instructions for both bread machine and hand-mixing instructions.  Each recipe will make two 9″ rounds of lemon rolls.  The dough takes just a few minutes to combine ingredients, but will need to complete its first rise cycle before you make the lemon rolls.  When your dough is ready, it’s time to get baking!

rolled out dough with lemons and rolling pin on marble counter

Roll the dough out into a rectangle that is approximately 1/4″ thick.  

butter pouring from white crock onto rolled out sweet dough

Drizzle the melted butter over the dough.  Mmmmmm.

sugar spreading over rolled out sweet dough

Sprinkle with the granulated sugar.

rolled out dough with sugar and lemon zest, lemons, white dishes, and rolling pin on counter

Make sure the sugar and butter are evenly distributed over the dough, all the way out to the corners.  Sprinkle the zest of at least one, if not two lemons over the sugar mixture.

sweet dough with sugar and lemon zest in partially rolled length of dough

Time to roll.  Start on one of the long sides of the rectangle and begin rolling the dough.

sweet dough with sugar and lemon zest in partially rolled length of dough with lemon in background

Continue rolling until you have formed a pretty spiral.  Pinch the far edge onto the spiral when you get there, sealing in your filling.

slices of rolled dough and knife on counter

Take your log and place it seam down on the counter.  Use a sharp knife to slice thick 1 1/2 inch slices of the lemon roll. You should be have about 16 lemon rolls sliced – this will fill two 9″ rounds or pie plates. You can find pie plates like mine, here! (aff) I love these scalloped pie plates – they always make the presentation look even better!

sliced lemon rolls in white pie plate with yellow and white dish towel

Distribute 16 sweet rolls between two pie plates.  It is really important to leave a good bit of space between your roll slices so that they can properly rise and bake.  If they are too close together, the spiral will shoot out the top during baking and the bottom of the rolls will not be able to bake properly.  

Take your prepared lemon rolls and place them in a draft-free location. Cover with a light dish towel and allow them to rise for about an hour.  They should rise up and fill in all that open space in your baking dish.  Now it’s time to bake them! Pop them in the oven for about 10 minutes and cook until they are puffy and golden brown on top.  

baked sweet rolls in white pie plate, with white dishes, lemons, and dish towel in background

Okie dokie! Time to slather those lemon rolls in the moooooost delicious frosting.  Beat together butter, cream cheese, and lemon juice until smooth.  Spread it over the hot sweet rolls so that it can melt into all the nooks and crannies. Oh yum.  I need another batch just talking about these.

baked sweet rolls in white pie plate, with white dishes, lemons, and dish towel in background

For a bit extra on the presentation, you can sprinkle a little more lemon zest over the top.  When they’re cool enough to touch the plate without burning yourself, dig in! 

baked sweet rolls in white pie plate, with white dishes, lemons, and dish towel in background

Lemon Sweet Rolls

Melt in your mouth soft and gooey lemon rolls are delicious and a fresh twist on classic cinnamon rolls.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Prep Time: 2 hours 15 minutes
Cook Time: 10 minutes
Servings: 16
Calories: 478kcal
Author: girlinspired

Ingredients

Sweet Roll Dough

Lemon Roll Filling

  • 1 cup granulated sugar
  • 1 cup butter melted
  • 2 lemons large

Lemon Cream Cheese Icing

  • 8 oz. cream cheese softened
  • 6 tbsp butter softened
  • 1/2 cup lemon juice
  • 3 cups powdered sugar

Instructions

Lemon Rolls

  • Prepare sweet roll dough and allow to finish the first rise cycle.
  • Place dough onto lightly floured work surface and roll into a large square, 1/4" thick.
  • Drizzle melted butter over dough.
  • Sprinkle with sugar.
  • Grate the zest of two lemons over the sugar and butter mixture.
  • Working from long edge of rectangle, roll the dough to form a spiral log.
  • Slice log into 1 1/2" thick slices; slice evenly. This should make approximately 16 slices.
  • Evenly space dough spirals between two 9" pie plates or round cake pans. There should be ample space between each roll to allow for proper rising and baking.
  • Cover pans with a dish towel and allow to rise for approximately 1 hour.
  • Remove towel and bake in a 375 degree oven for approximately 10 minutes or until the rolls are evenly browned across the top.

Lemon Cream Cheese Frosting

  • Beat cream cheese and butter together until light and fluffy.
  • Add lemon juice and beat until smooth.
  • Add powdered sugar 1/2 cup at a time until frosting is thick enough to spread into a thick layer.
  • Top the baked lemon rolls with desired amount of frosting and enjoy!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 478kcal | Carbohydrates: 62g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 387mg | Potassium: 103mg | Fiber: 1g | Sugar: 41g | Vitamin A: 805IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg

baked sweet rolls in white pie plate, with white dishes, lemons, and dish towel in background

Lemon Cream Cheese Cookie Bars

by 25 Comments

Lemon Cream Cheese Cookie Bars - one of our family's favorite desserts!

Friends – I’m no good at sticking to a diet.  There are just too many delicious treats out there.  Once I start thinking about something yummy, I can’t get it out of my head.  Take these Lemon Cream Cheese Cookie bars, for example.  Lemon Cream Cheese Cookie Bars - a chewy cookie base topped with a lemon cream cheese filling

They’re heaven in a pan.  My mom says she found the recipe on a cake mix when we were kids, but since they’ve been in her recipe box for 35 years, she can’t tell me just which box they came from.  They’re quick to make – the perfect blend of a chewy lemon cookie with creamy sweet filling.  You mix just a few ingredients with a package of lemon cake mix and then press a portion of this into a baking pan.  After baking for a few minutes, you take the cookie base out of the oven and spread a lemon cream cheese mixture over the top.  Sprinkle the rest of the cake mix mixture over the top and bake again.  The hardest part about this recipe is waiting for the cookies to cool down enough to cut into them.  Yum!

Lemon Cream Cheese Cookie Bars - a chewy cookie base topped with a lemon cream cheese filling

 

Lemon Cream Cheese Cookie Bars - a chewy cookie base topped with a lemon cream cheese filling

Ready for the recipe?

Lemon Cream Cheese Cookie Bars - a chewy cookie base topped with a lemon cream cheese filling

Lemon Cream Cheese Cookie Bars

Chewy lemon cookie bars with a citrus cream cheese filling and cookie crumble top.
4.67 from 12 votes
Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20
Calories: 190kcal

Ingredients

  • 1 pkg. lemon cake mix I use Betty Crocker.
  • 2 eggs 1 for crumble mixture, 1 for cream cheese mixture
  • 1/3 C. vegetable oil
  • 1/3 C. sugar
  • 1 teaspoon lemon peel
  • 2 teaspoons lemon juice
  • 8 oz. package cream cheese softened

Instructions

  • Preheat oven to 350 degrees.
  • Mix 1 package of dry cake mix, 1 egg, and vegetable oil until blended and crumbly.
  • Reserve 1 cup of crumbly mixture; set aside.
  • Pat remaining mixture into a 13 x 9 in. baking pan and bake for 12 minutes.
  • In separate bowl, beat together softened cream cheese, 1 egg, sugar, lemon peel, and lemon juice.
  • Beat until smooth and fluffy.
  • Spread cream cheese mixture evenly over baked crumble mixture.
  • Sprinkle reserved crumble mixture over the top of cream cheese layer.
  • Bake 15 minutes longer or until crumb topping is just beginning to brown.
  • Allow to cool completely, cut into bars, and eat up!!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 231mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Lemon Cream Cheese Cookie Bars - a chewy cookie base topped with a lemon cream cheese fillingHere’s the other hard part – try really, really hard not to eat the entire pan in one day.

Lemon Cream Cheese Cookie Bars - one of our family's favorite desserts!

Lemon Crepe Cake

by 3 Comments

Lemon Crepe Cake - a tower of crepes layered with pastry cream and lemon filling

I’ve been curious about these crepe cakes for a while and finally made one for my mom’s birthday a few weeks ago.  The results were hopeful, though wobbly, but after another attempt, I think I’ve found my new favorite dessert!!  Crepe upon crepe stacked with pastry cream and lemon filling, chilled into a solid tower, and garnished with lemon slices and powdered sugar – perfection.  What more could you want in a dessert?  This would be delicious for Easter brunch, a bridal shower, or Mother’s Day. You can serve this beautiful “cake” alongside gooey sweet lemon rolls for more lemon goodness.

Lemon Crepe Cake - a tower of crepes layered with pastry cream and lemon filling

Lemon Crepe Cake - a tower of crepes layered with pastry cream and lemon filling

This crepe cake requires approximately thirty 8-inch crepes (2-3 batches), 1 batch of lemon pie filling, and 1 recipe of pastry cream.  All of the ingredients need to be mostly cool before assembling so that things don’t turn into a big runny, squishy mess.  The crepe cake will be really wobbly when it is assembled, but after chilling in the refrigerator for an hour or two, it is actually quite solid and easy to slice.

Lemon Crepe Cake - a tower of crepes layered with pastry cream and lemon filling

Lemon Crepe Cake - a tower of crepes layered with pastry cream and lemon filling

You can find my crepe recipe and instructions here.  I made three batches, but also fed my three hungry girls breakfast with a good portion of the batter.  You can probably squeak out 30 crepes from 2 batches if necessary.  You can find my pastry cream recipe here.  It needs to be made in advance so that it can cool.  The lemon filling also needs to cool, though it gets quite thick – I thinned mine by whisking in a bit of water, which worked great and didn’t compromise the flavor.  When you have all the parts ready, place your first crepe flat on a cake stand.  Spoon some lemon filling in the center of the crepe and spread gently toward the edges.  Place a second crepe directly on top of the first.  Spoon pastry cream onto the second crepe and spread evenly in a thin layer.  Layer a third crepe, topped with lemon filling, and so on, rotating between the two fillings until the crepe cake is to your desired height.  Chill in the refrigerator for at least 1 hour or overnight.  Sprinkle with powdered sugar and top with lemon slices just before serving.

Lemon Crepe Cake - a tower of crepes layered with pastry cream and lemon filling

Lemon Crepe Cake - Lemon Filling

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Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16
Calories: 74kcal

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups water
  • 3 egg yolks slightly beaten
  • 1/4 cup lemon juice
  • grated peel of one lemon
  • 1 Tablespoon butter
  • 1 recipe sweet crepes

Instructions

  • In a medium saucepan, combine sugar, cornstarch and water until smooth.
  • Stir in egg yolks.
  • Bring to a boil over medium heat.
  • Continue boiling for 1 minute, stirring constantly.
  • Remove from heat.
  • Stir in lemon juice, grated peel, and butter.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 74kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 9mg | Potassium: 8mg | Fiber: 1g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

 

Lemon Crepe Cake - a tower of crepes layered with pastry cream and lemon filling

Lemon Crepe Cake - a tower of crepes layered with pastry cream and lemon filling

 

I hope your family enjoys this Lemon Crepe Cake as much as my family did!!

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