Rosé Slushies

Welcome to this Wednesday morning booze-bash. Seems about right for a Wednesday, no?

Ripe peaches for Rosé Slushies | Edible Perpsective

The crazy talented, super sweet bloggers Renee + Sherrie coordinated this amazing  #drinkthesummer virtual party, and I couldn't help but join in!

Drink the summer was literally my theme for this recipe. 

Peaches. Strawberries. Rosé. Slushies. = SUMMER

Frozen Fruit for Rosé Slushies | Edible Perspective

And while you can sip on this tasty beverage any time of day, I am totally recommending it for a weekend brunch or breakfast. It's like a mimosa on steroids. 

Rosé Slushies | Edible Perspective

I'm also using this recipe to start a celebration of sorts. 

A breakfast blog celebration!

While I know I've been a little absent from the blog world this summer, I actually have some exciting plans for the future of this blog. My posting schedule may be less frequent, but I'm definitely still here to stay! My freelance work has been piling up (hip! hip!) and if you follow me on Instagram you know I'm in the middle of shooting Angela's second cookbook. I'm still kind of in disbelief about it. But despite having less time to blog, I've been continuing to brainstorm new ideas for this space and the direction I want to take it.

You all know I am breakfast-obsessed. It's been my favorite meal of the day and my favorite meal to cook for others for as long as I can remember. Brunch parties are pretty much the best ever. 

About 4-5 years ago I had the idea to write a breakfast cookbook. (This was well before the offer I received to write the doughnut cookbook.) I was passionate about the idea but knew I wanted to wait until I was more substantiated in the blog world before reaching for it. Soon after, the doughnut book came out of nowhere and the breakfast idea was put on hold. 

About 1 1/2 years ago I revisited the idea and started writing a cookbook proposal. I sat on it for awhile. I edited it. I talked to an agent. I edited it again. I talked to another agent. I sent it to friends with very successful cookbooks for advice and opinions. I edited it again. I sent it to another agent. And then I had to come to the hard realization that this dream just wasn't happening. What I heard from all three agents, in one way or another, was that publishers just don't dig breakfast. 

Um, how is this possible?

Apparently they have numbers on these types of things and breakfast books always undersell. Womp, womp. It was an uphill battle these agents were basically telling me to steer clear of. I'm not one to let people tell me I can't do something but at the same time I wanted to be realistic. I wanted this book to be BIG. Bigger than big. I wanted it to include everything BREAKFAST. It was going to be a very large project, that would take a very long time to complete, so I needed it to make sense in many regards. And if it didn't make sense to publishers, than I didn't want to force it.

So a few months ago I decided to shelve the project. The idea is still there. The passion is still there. However, the timing isn't right and maybe it never will be. I'm not trying to sound negative in any way, but not everything has to work out all of the time. I'm actually 100% at peace with how it played out. Of course I was bummed at first, after spending so much time dreaming about and working on that book. But my career has taken a turn in the direction I truly wanted it to go (focusing on freelance food photography), and I could not be any happier. 

All this to say, since I am not writing a breakfast cookbook I've decided to focus the blog almost entirely on breakfast! You'll still see dinner, salad, soup, etc. recipes around here, but the majority will be geared towards breakfast.

And you know I'm talkin' more than oatmeal.

Although, you also know I love a good bowl of oats.

Get excited.

Rosé Slushies are the perfect end of summer treat! | Edible Perspective

I cannot even tell you how freeing it feels to make this change! 

Hence the celebration with this drink!

I hope you're as excited as I am about the future of Edible Perspective.


Rosé Slushies perfect for a summer brunch party | Edible Perspective

Print Recipe!

Rosé Slushies

gluten-free, vegan // yields 2-4 servings

  • 1, 750mL bottle rosé
  • 3 cups chopped frozen peaches
  • 2 cups halved frozen strawberries

Place ingredients in blender. (If using a small blender, make in 2 batches.) Turn on low, working to high, until fruit is fully blended. Serve immediately after making to get the "slushie" texture.

Notes: Experiment with different types of fruit! I like freezing fresh, ripe fruit for this recipe to get the most flavor. I used a fruity but dry rosé.

Rosé Slushie boozy summer recipe | Edible Perspective

Big thanks to Renne + Sherrie for organizing this virtual booze bash! Here is the full list of bloggers who participated. You guys. These recipes are INsane.

Feel free to join in the fun and tag your drinks! #drinkthesummer !



With Food + Love | Fresh Heirloom Bloody Marys with Old Bay and Spicy Pickles
Will Frolic for Food | The Sugar Hollow: Watermelon Gin Cocktail with Cardamom and Lime
Kale & Caramel | Sweet Coconut Slushie with Spiced Agua Fresca de Jamaica
Hummingbird High | Thyme Lemonade
Brooklyn Supper | Bloody Maria Cocktails
Cake Over Steak | Blackberry Bourbon Cocktail
Loves Food, Loves to Eat | Coconut Nectarine White Wine Spritzers
Dunk & Crumble | Ginger Peach Whiskey Smash

Tasty Yummies | When Figs Fly: Spiced Rum Fig Kombucha Cocktail
Feed Me Phoebe | Pimm's Cup Cocktail with Fresh Ginger, Lime and Tarragon
Earthy Feast | Strawberry, Basil and Pink Peppercorn Negroni
Ginger & Toasted Sesame | Blackberry Peach Margarita with Spicy Salt
O&O Eats | The Long Hope: a Honeydew Cucumber Gin Cocktail
my name is yeh | Nutella Egg Cream

Faring Well | Sparkling Melon Coolers with Muddled Raspberries and Mint
Beard and Bonnet | Pineapple and Cilantro Moscow Mule
The Pancake Princess | Strawberry Balsamic Shrubs
Vegetarian 'Ventures | Sparkling Peppered Plum Blush
The Broken Bread | Blackberry, Cucumber and Mint Gin Spritzer
Tending the Table | Plum Spritzer with Ginger and Kafir Lime
Appeasing a Food Geek | Sugar Plum Margarita
She Eats | Fizzy Lime and Blackberry Shrub
holly & flora | Pimm's Cup with Blackberry and Lemon Zest Shrub
Vigor and Sage | Peachy Tomato Basil Gin and Tonic
The Pig & Quill | Raspberry Basil Gingerade Fizz
Hungry Girl por Vida | Peanut Butter and Berry Smoothie
A Brown Table | Fig and Bourbon Summer Smash
The Clever Carrot | 5 Minute White Peach Margaritas
Cookie and Kate | Watermelon Sangria
le jus d'orange | Peach Yogurt Soju and Ginger Plum Kombucha Cocktail
Chocolate + Marrow | Raspberry Thyme Smash
The Bojon Gourmet | Basil Pluot Pimm's Cup
Snixy Kitchen | Sparkling Asian Pear and Mint Iced Tea
what's cooking good looking | Watermelon Basil Colada
i am a food blog | Thyme Gin and Tonics

Fix Feast Flair | Berry Peachy Kentucky Mules
Salt & Wind | Watermelon Aperol Spritzes
Kale & Caramel | Sweet Coconut, Hibiscus & Lime Slushies

Camera Equipment for Food Photographers

Hello + happy Friday!

Today I'm sharing a look into my "studio" to see the latest photography equipment I'm using. I recently made a few big upgrades to my equipment lineup and wanted to give you all an update. I had a hard time researching and trying to figure out exactly what I needed, so I thought this might be a helpful resource for some of you.

Welcome to my photography corner that does not actually photograph well. The space allows for great photos to be taken, but the space doesn't like having its photo taken. So basically, apologies for the blown out window photos.

Prepare for a spewing of words. Let's begin.

food photography kitchen nook | Edible Perspective

I functioned for many years off very beginner equipment. I started with a point + shoot and then stole my husband's entry level dSLR camera when we moved to Colorado. He bought a few lenses that were very affordable, so I plunked around with those trying to figure out what the heck I was doing.

I was even able to shoot my cookbook with that same entry level camera. It wasn't until about 3 1/2 years later that I upgraded to something a little more powerful. I needed something with more ISO capabilities, live-view screen mode, higher resolution, etc. At the time, the Canon 7d was the best option and the best price. Up until a few months ago, I was also using the tripod Chris bought with our original camera. It was a somewhat basic Manfrotto that was lightweight and good for travel/outdoor photography. That was Chris's plan for the camera until I stole it. Over the years I've done a mix of tripod + handheld photos and love both for different reasons.

Because of a few recent large-scale freelance jobs it came time to make a few more serious upgrades. A few of the jobs required the photos to be taken with a tripod (for super sharp photos with a low ISO), and while mine had served its purpose for many years it was time for something sturdier, taller, and with better overall functionality. 

As you know, I take a LOT of overhead shots and it was killing me that I couldn't take them on a tripod. I take my photos at counter height (because of how high the windows are) and have to stand on my tip toes on a step stool for every overhead shot. It was a little nerve-racking, a little scary, and it also caused me to have to take tons of extra photos to ensure each of the shots I wanted to get was fully in focus. This also caused editing to take longer, with having to sift through all of those photos.

I wanted to give some the back story to let you know this list of equipment is in NO way a list of things you must have to start in food photography. It all depends on what you're trying to do! I got along for many years with very entry level equipment perfectly fine. When I decided to really pursue food photography and I was getting a steadier workload, I decided it was time to start upgrading. It's been a slow and steady process, and I've been very mindful before pulling the trigger on each and every purchase.

It has been challenging to find information on more advanced setups for food photography, so I wanted to be sure and document what I am currently using and why. Hopefully this will help some of you out in the future!

tight space for food photography | Edible Perspective

As you can see above, I'm working in a pretty tight space. You should see the sizes of some of the boards I use and how I maneuver them into and out of the space when my tripod is all set up. It's scary. 

Let's also note the cloudy wood floors and very fingerprinted fridge.

Below is my new Manfrotto Triman tripod. I am IN LOVE. This baby extends (with the center column extended) to 7'5"!!

Extra-tall Tripod for Food Photography | Edible Perspective

It also has a geared center column, so you can slowly crank it up and lock into place. It's much more gentle and a lot easier than pulling/pushing the center column up/down and then locking it in. 

It moves like butter. I still get excited every time I move it up and down. NERD.

If you don't need a tripod quite that tall (like if you shoot on the floor!) this Manfrotto model would be a great option. It has a built-in center column that flips with a button 90° to a lateral arm for overhead shooting. I originally bought this tripod but it was way too short for what I needed. It saves you from having to buy a separate lateral arm, which I had to buy. Just remember, when you flip the center column to 90° you lose about 18-inches of height. That was what I didn't think about! Doh!

tripod with geared center column | Edible Perspective

Below is my new best friend!!! It's the Manfrotto lateral armIf you see the black version online it's the exact same thing, except more expensive. I'm totally, completely, ga-ga over my new tripod setup. Even though I will admit it's a pain in the ass to set it all up and change from overhead to vertical shooting, it's 100% worth it. To be hands-free taking overhead shots is AMAZING.

lateral arm for overhead food photography photos | Edible Perspective

And next up is my buttery, smooth Manfrotto geared head. I could not figure out a good way to photograph this thing, but this is what attaches your camera to the tripod (or lateral arm extension). It allows you to angle your camera in any direction making tiny micro-adjustments. The geared head is a major game changer. 

3-way geared ball head for photography | Edible Perspective

....iPhone photos from here down....

Now, here's what the setup looks like when I'm getting ready to take overhead photos. I about had a heart attack the first time I set the camera up. I don't think I let go for a full minute. 


I also recently purchased the Canon 5d Mark iii. I was able to snag a refurbished model from Canon's website to save a few hundred bucks. Pretty rad. I also finally bought the Canon 100mm 2.8/L macro lens. It's insanely amazing. I also caught this on sale! 

However, most of the time I'm rocking my Canon 50mm 1.4. It costs about $350 and is a killer lens! I do also have the Canon 35mm 1.4/L (purchased last year). It's a bit harder to use on a full-frame camera (gets a bit wide) for food photos, but it's still a lens I love and need to experiment more with on the new tripod.

Camera Equipment for Food Photography | Edible Perspective

With the tripod all set up I then tether the camera to the computer and turn on "tether capture" in Adobe Lightroom. (I have a very basic Acer brand laptop I bought for travel, but it also works perfect for tethering! I edit everything on my desktop with a higher quality screen.) Every photo I take pops up immediately in the program so I can check it out. Pretty snazzy. 

Here's my basic workflow:

  1. Set up camera on tripod vertical  or with lateral arm.
  2. Tether to the computer.
  3. Place food items on the surface.
  4. Stand on the stool and get the framing how I want it.
  5. Adjust camera settings for depth of field, light, etc.
  6. Stand by the computer and take each photo with my remote shutter.
  7. Check out the photos on the computer. 
  8. Make styling adjustments as needed..
  9. Make camera adjustments from the stool if needed.
  10. Repeat until it's juuuust riiiight!
tethered capture for food photography | Edible Perspective

Here's the view in Lightroom when I'm connected.

tether capture example in Lightroom | Edible Perspective

And here's the zoomed out look when food is on the cart and I'm snapping pics by the computer.

in process photo setup for food photography | Edible Perspective

Moving around in this space is a bit nightmarish. The tripod is almost always pushed back against the fridge so I have to straddle/climb over the tripod legs, while holding onto the tripod so everything doesn't topple over. I have to do that about a million times each day but it's totally worth it.

If you made it this far congratulations + goodnight. 


psst! Don't forget to check out my photography page for more of my food photography tutorials + resources!