Ready for the holiday weekend?! Here are some cool ideas for the Fourth of July. Enjoy!
Easy DIY Banner Decoration from BHG
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Drink Parasols from MarthaStewart
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4th of July Carnation Balls from Country Living
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Twig & Thistle's DIY Party Set
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Red White & Blue Picnic from Project Wedding
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White Peach, Lychee, and Raspberry Pops by Cannelle et Vanille
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White Peach, Lychee, and Raspberry Pops
Makes 8 popsicles
1 cup (125 g) raspberries
1/4 cup (50 g) natural cane sugar
2 white peaches, peeled, pit removed, and diced
6 fresh lychees, peeled and pit removed
1 tablespoon lemon juice
1/4 cup (50 g) caster sugar
1 1/2 cups (175 g) full-fat, Greek-style yogurt
Start by placing your molds in the freezer.
Cook the raspberries and cane sugar together in a small saucepan over medium heat until it thickens, about 3 minutes. Strain the mixture through a fine sieve and let it cool completely. Once cooled, pour in the popsicle molds coating the sides. Return molds to freezer.
In a blender, puree the white peaches, lychees, lemon juice, caster sugar, and yogurt. Pour in the popsicle molds and freeze until solid.
To serve, run hot water on the sides of the mold to help release the pops.
Thanks for reading! Shop on Etsy | Inkd | Follow on Twitter | Bloglovin
All images belong to their respective owners. White Peach, Lychee, and Raspberry Pops recipe and image by Cannelle et Vanille.
Easy DIY Banner Decoration from BHG

Drink Parasols from MarthaStewart
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4th of July Carnation Balls from Country Living
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Twig & Thistle's DIY Party Set
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Red White & Blue Picnic from Project Wedding
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White Peach, Lychee, and Raspberry Pops by Cannelle et Vanille
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White Peach, Lychee, and Raspberry Pops
Makes 8 popsicles
1 cup (125 g) raspberries
1/4 cup (50 g) natural cane sugar
2 white peaches, peeled, pit removed, and diced
6 fresh lychees, peeled and pit removed
1 tablespoon lemon juice
1/4 cup (50 g) caster sugar
1 1/2 cups (175 g) full-fat, Greek-style yogurt
Start by placing your molds in the freezer.
Cook the raspberries and cane sugar together in a small saucepan over medium heat until it thickens, about 3 minutes. Strain the mixture through a fine sieve and let it cool completely. Once cooled, pour in the popsicle molds coating the sides. Return molds to freezer.
In a blender, puree the white peaches, lychees, lemon juice, caster sugar, and yogurt. Pour in the popsicle molds and freeze until solid.
To serve, run hot water on the sides of the mold to help release the pops.
Thanks for reading! Shop on Etsy | Inkd | Follow on Twitter | Bloglovin
All images belong to their respective owners. White Peach, Lychee, and Raspberry Pops recipe and image by Cannelle et Vanille.
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