Strawberry Pisco Punch

Everybody loves punch. It’s fun, fruity and easy to drink. Best of all, where there’s punch there’s a party. I adapted this recipe from a cocktail my partner and I created back in my beverage catering days. It was always a big hit at events. Just like any well-made punch, it appeals to a variety of tastes. Unique enough to impress your guests, yet simple to prepare in advance, your friends will happily serve themselves a glass . . . or four.

Strawberry Pisco Punch // HonestlyYUM



Strawberry Syrup

Strawberry Syrup Recipe // HonestlyYUM


  • 3/4 cup sugar
  • 3/4 cup water
  • 1 1/2 cups strawberries (halved)


  • Combine the sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer.
  • Once the syrup reaches a simmer remove from heat and let cool completely (approximately 30 minutes).
  • Add the strawberries. I like combining the strawberries once the syrup has cooled because you get a bright, fresh strawberry flavor, rather than a cooked, jammy strawberry flavor.
  • Use a potato masher to mash the strawberries to a pulp. If you don’t have a potato masher you can use the bottom of a glass.
  • Pour the mixture through a fine mesh strainer, removing the strawberry pulp. Store in the refrigerator.
Strawberry Pisco Punch
Everybody loves punch. It's fun, fruity and easy to drink. Unique enough to impress your guests, yet simple to prepare in advance, your friends will happily serve themselves a glass . . . or four.

(image by HonestlyYUM)

DIY Découpage Eggs

If you don’t already know, we’re huge fans of découpage and vintage botanical prints over at HonestlyWTF. So when I came across the idea to combine two of our favorite things into a spring-themed project, I was instantly inspired. Découpaging eggs is an easy and impressive way to dress up your next Sunday brunch. And although you can easily apply this technique to chicken eggs, I encourage you to go big with spectacular ostrich eggs!


You’ll need:



Roasted Asparagus with Egg and Fried Capers

With spring officially here, I just had to feature one of my favorite pairings: asparagus and eggs. The two ingredients work perfectly together and are the epitome of spring. There are so many ways to enjoy this combination, like dipping asparagus spears into soft-boiled eggs or drizzling asparagus in hollandaise or baking asparagus into a frittata. But, my favorite combo is asparagus paired with hard-boiled eggs in a mustard vinaigrette. The addition of the fried capers gives the whole dish an extra dimension of texture that I love.

asparagus and egg

asparagus | HonestlyYum


Springing Forward

Spring is officially upon us and tulips, daffodils, azaleas, and lilacs are in bloom. What better way to celebrate Spring’s arrival than to decorate your table with fresh pastels, brightly hued flowers and greenery for your next dinner party.





Furikake Popcorn

Furikake is a Japanese seaweed seasoning made of seaweed, salt, sesame seeds and sugar. It’s a staple in my pantry and I normally add it to rice, but recently discovered that it’s amazing on popcorn! The sweet and salty flavor is subtle and a simple way to change up the ordinary. I use Newman’s Own unsalted and unbuttered popcorn and just add a little drizzle of oil, a pinch of salt and a generous sprinkle of furikake in the bag while it’s still hot. Close the bag and shake vigorously and enjoy!


Furikake Popcorn

Furikake is a Japanese seaweed seasoning that typically goes on rice but on popcorn, it makes an amazing snack!
Servings: 1 bag of popcorn



  1. Microwave popcorn according to instructions. While the popcorn is still hot drizzle some of the melted butter or oil in the bag with the furikake and pinch of salt. Close bag and shake vigorously to coat.

(images by HonestlyYum)

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