This recipe, served at the wedding of Eunice Moyle and Daniel James, was provided by Fork & Spoon Productions, a catering and event-design company based in San Francisco.
To make the labels, download the PDF file. Replace the text with the name and description of your own lemonade or other drink. Print onto sturdy white paper, and use a craft knife to cut out the label along the light gray lines.
Use the craft knife and a metal ruler to cut slits in the corners where marked. Wrap a grosgrain ribbon around the beverage dispenser, punch bowl, or pitcher, and slip the ends through the slits from the front; attach to the back of the label with double-sided tape.
Sparkling Pink Lemonade
Makes about 8 cups; serves 8
1 cup fresh lemon juice
1/2 cup Simple Syrup (recipe follows)
3 cups water
1/4 cup creme de cassis
Mint or basil sprigs for garnish
3 cups sparkling water, cold
1. Combine lemon juice, simple syrup, the water, and creme de cassis in a 1 1/2-quart pitcher, and refrigerate.
2. To serve, pour into glasses of crushed ice, and top each glass with the sparkling water. (Or, pour lemon-juice mixture into a punch bowl or beverage dispenser, and add the sparkling water just before the event begins.) Garnish with a sprig of fresh mint or basil, and enjoy!
Makes 1 1/4 cups
Bring 1 cup sugar and 1 cup water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Remove from heat, and let cool.