15 Smart Wedding Shower Menu Planning Tips That Save Time

You want a wedding shower menu that looks effortless and tastes memorable — without eating up your whole weekend. Wedding shower menu planning shouldn't feel overwhelming. With the right mix of make-ahead dishes, crowd-pleasing bites, and simple plating tricks, you can host with confidence and actually enjoy the celebration.

This list gives you 15 smart, time-saving recipes that fit a bridal shower vibe: light bites, a bright salad, a savory tart, crowd-pleasing mains, delicate desserts, and a fuss-free mocktail. Each recipe includes full ingredients, step-by-step instructions, and quick serving tips so you can plan food and timing like a pro.

Use these wedding shower menu planning ideas to mix and match dishes, prep ahead, and keep everything stylish. Pin your favorites, save the shopping lists, and get ready to celebrate without stress.

1. wedding shower menu planning: Mini Caprese Skewers

These mini Caprese skewers are a classic, no-cook starter. Bright cherry tomatoes, creamy mozzarella, and fresh basil create a sweet-tart balance. They're perfect for wedding shower menu planning because guests can grab and go. People who love fresh, simple flavors will reach for seconds. They smell herbaceous and look vibrant on a white platter.

Ingredients

• 24 cherry tomatoes
• 24 mini mozzarella balls (bocconcini), drained
• 24 fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 24 wooden skewers (3-inch)
• Zest of 1 lemon (optional)
• 1 tbsp finely chopped fresh oregano (optional)

Instructions

1. Rinse tomatoes and basil. Pat dry.
2. Thread one cherry tomato, one basil leaf (folded), then one mozzarella ball onto each skewer.
3. Arrange skewers on a platter with stems of basil facing the same way.
4. Whisk 2 tbsp olive oil with salt and pepper. Drizzle over skewers.
5. Drizzle 2 tbsp balsamic glaze in a thin stream for visual appeal.
6. Sprinkle lemon zest and chopped oregano if using.
7. Taste one skewer to check seasoning. Add extra salt if needed.
8. Serve immediately or cover and chill up to 2 hours. Remove from fridge 10 minutes before serving.

How to Serve It

Serve on a long white platter for contrast. Garnish with whole basil sprigs and a few lemon wedges. Pair with a crisp Prosecco or a rosemary lemonade. Store leftovers in an airtight container for up to 24 hours. Make-ahead: assemble skewers up to 2 hours ahead; dress just before guests arrive.

2. Smoked Salmon and Dill Cucumber Bites

These smoked salmon cucumber bites are light and elegant. The cucumber provides a crisp base while salmon adds silky, smoky richness. They fit wedding shower menu planning by offering a refined, low-fuss appetizer. Fans of seafood and delicate flavors will love them. You’ll notice the cool cucumber and smoky salmon scent as soon as you plate them.

Ingredients

• 2 English cucumbers, chilled
• 8 oz smoked salmon, thinly sliced
• 4 oz cream cheese, softened to room temperature
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, finely chopped, plus sprigs for garnish
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 tsp capers, drained (optional)
• 1 tbsp chopped chives

Instructions

1. Slice cucumbers into 1/2-inch rounds. Pat dry with a towel.
2. In a bowl, beat cream cheese, sour cream, lemon juice, lemon zest, dill, salt, and pepper until smooth.
3. Spoon or pipe 1/2 tsp of the cream mixture onto each cucumber round.
4. Roll a small slice of smoked salmon into a rosette and place on top of the cream.
5. Top with a caper or a pinch of chopped chives.
6. Arrange on a chilled platter and garnish with dill sprigs.
7. Taste one; add more lemon if needed.
8. Chill up to 3 hours. Remove from fridge 10 minutes before serving to take off the chill.

How to Serve It

Plate on a slate board for color contrast. Add lemon wedges and extra dill. Pair with chilled sparkling water or a light sauvignon blanc. Store leftovers in a single layer in the fridge up to 24 hours; cream may soften the cucumbers. Make-ahead: prepare cream cheese spread and slice cucumbers ahead; assemble within 1–3 hours.

3. Lemon Herb Chicken Salad Crostini

This lemon herb chicken salad crostini combines tender chicken with bright citrus and fresh herbs. It’s creamy, tangy, and crisp on toasted bread. It works well for wedding shower menu planning because it’s easy to portion and feels upscale. People who prefer savory bites will love the texture contrast. The lemon scent is fresh and appetizing.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works)
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1/4 cup finely diced celery
• 1/4 cup finely diced red grapes (optional for sweetness)
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 baguette, sliced into 1/2-inch rounds
• 2 tbsp olive oil for brushing

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet.
2. Arrange baguette slices on the sheet. Brush with 2 tbsp olive oil.
3. Toast slices 6–8 minutes until golden at edges; flip halfway.
4. In a bowl, combine chicken, mayonnaise, Greek yogurt, lemon juice, zest, parsley, chives, celery, grapes, salt, and pepper.
5. Mix until creamy. Taste and adjust salt or lemon.
6. Spoon 1–2 tbsp chicken salad onto each toasted crostini.
7. Garnish with extra chives or microgreens.
8. Serve immediately so crostini stay crisp. If prepping, store salad separately and assemble up to 30 minutes before serving.

How to Serve It

Serve on a tiered tray for pretty height. Add lemon wedges and a scattering of microgreens. Pair with a light rosé or iced tea. Store chicken salad in the fridge up to 3 days; keep crostini in an airtight container to preserve crunch. Make-ahead: toast bread and make salad the day before.

4. Mini Quiche Lorraine (Make-Ahead)

Mini Quiche Lorraine offers a rich, savory bite with smoky bacon and tender custard. The flaky pastry and creamy filling pair well with wedding shower menu planning because they reheat beautifully and taste homemade. Guests who enjoy classic comfort flavors will be pleased. The aroma of baked eggs and bacon fills the room.

Ingredients

• 1 refrigerated pie crust (9-inch) or 2 store-bought tart shells
• 6 large eggs, room temperature
• 1 1/4 cups half-and-half
• 6 oz bacon, cooked and crumbled
• 1 cup Gruyère cheese, grated
• 1/4 cup finely chopped onion
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 tbsp chopped fresh chives

Instructions

1. Preheat oven to 375°F (190°C). Spray mini muffin tins or line with tart shells.
2. Roll out pie crust and cut into rounds to fit 24 mini pans.
3. Distribute crumbled bacon and chopped onion evenly among shells.
4. Whisk eggs, half-and-half, salt, pepper, and nutmeg until combined.
5. Stir in 3/4 cup Gruyère and chives.
6. Pour mixture into shells, filling about 3/4 full.
7. Bake 18–22 minutes until centers are set and edges are golden; toothpick inserted should come out mostly clean.
8. Let cool 10 minutes before removing from tins.
9. Sprinkle remaining Gruyère and warm 2 minutes if desired.

How to Serve It

Serve warm on a wooden board with extra chives. Pair with a simple green salad and mimosas. Store cooled quiches in fridge up to 3 days, then reheat at 350°F (175°C) for 8–10 minutes. Make-ahead: bake the day before and reheat before serving.

5. wedding shower menu planning: Herbed Goat Cheese & Fig Crostini

This herbed goat cheese and fig crostini balances tangy cheese, sweet figs, and honeyed richness. It’s elegant and fuss-free, ideal for wedding shower menu planning because it’s fast to assemble yet looks curated. Guests who enjoy sweet-savory combinations will love it. Expect floral honey aromas and a silky, crunchy contrast.

Ingredients

• 1 baguette, sliced into 1/2-inch rounds
• 8 oz fresh goat cheese, softened to room temperature
• 2 tbsp plain Greek yogurt
• 1 tbsp honey, plus extra for drizzling
• 1 tbsp chopped fresh thyme, plus sprigs for garnish
• 8 fresh figs, quartered (or 1/2 cup fig preserves)
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup toasted walnuts, chopped (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet.
2. Brush baguette slices with 2 tbsp olive oil and toast 6–8 minutes until golden.
3. Beat goat cheese, Greek yogurt, 1 tbsp honey, thyme, salt, and pepper until smooth.
4. Spread about 1 tbsp of goat cheese mixture on each toast.
5. Top with a fig quarter or a small spoon of preserves.
6. Drizzle lightly with honey and sprinkle walnuts if using.
7. Garnish with thyme sprigs.
8. Serve immediately; crostini are best fresh. Make-ahead: prepare cheese mixture and slice figs in advance; assemble just before serving.

How to Serve It

Arrange on a slate or marble board. Add small honey dipper and fresh thyme sprigs. Pair with sparkling rose or chamomile iced tea. Store cheese mixture in fridge up to 3 days; toppings are best fresh.

6. Avocado & Shrimp Lettuce Cups

These avocado and shrimp lettuce cups are light, bright, and handheld. Creamy avocado pairs with tender shrimp and citrusy dressing for a refreshing bite. They suit wedding shower menu planning since they’re gluten-free and easy to assemble. Seafood lovers and health-conscious guests will appreciate them. The scent of lime and cilantro is lively.

Ingredients

• 1 lb cooked shrimp, peeled and chopped
• 2 ripe avocados, diced
• 1/4 cup red bell pepper, finely diced
• 2 tbsp red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 12 butter lettuce leaves
• 1 tsp chili flakes (optional)

Instructions

1. In a bowl, combine shrimp, avocado, red pepper, red onion, and cilantro.
2. Whisk lime juice, olive oil, salt, and pepper. Pour over mixture gently.
3. Toss carefully to coat without mashing avocado.
4. Spoon 2–3 tbsp into each lettuce cup.
5. Sprinkle chili flakes if using.
6. Arrange on a shallow platter and chill 10–15 minutes.
7. Taste one cup and adjust lime or salt.
8. Serve cold within 2 hours for best texture.

How to Serve It

Serve on a large platter with extra lime wedges and cilantro sprigs. Pair with a crisp white wine or cucumber-mint water. Store fillings separately up to 24 hours; assemble lettuce cups just before serving to avoid sogginess.

7. wedding shower menu planning: Parmesan & Herb Shortbread Crackers with Olive Tapenade

Parmesan and herb shortbread crackers are buttery with a savory crunch. Paired with a robust olive tapenade, they offer a flavor punch. This combo helps wedding shower menu planning by combining make-ahead crackers with a spread you can prepare the day before. Guests who like bold Mediterranean flavors will enjoy them. The smell of butter and herbs is comforting.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup finely grated Parmesan
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 2–3 tbsp cold water
• For tapenade:
• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 1 clove garlic
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped parsley

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Pulse flour, Parmesan, salt, thyme, rosemary in a food processor.
3. Add cold butter and pulse until mixture resembles coarse crumbs.
4. Add 2–3 tbsp cold water until dough holds when pinched.
5. Roll out dough to 1/8-inch thickness. Cut into rounds or squares.
6. Place on baking sheet and bake 12–15 minutes until edges are golden.
7. Cool on wire rack.
8. For tapenade: pulse olives, capers, garlic, olive oil, lemon juice, and parsley until coarse paste forms.
9. Taste and adjust lemon or salt. Chill tapenade at least 30 minutes for flavors to meld.

How to Serve It

Serve crackers with the tapenade in a shallow bowl and small spoons. Garnish with extra parsley and lemon wedges. Pair with a bold red or herbal iced tea. Store crackers in an airtight tin up to 1 week; tapenade in fridge up to 5 days. Make-ahead: bake crackers 2 days ahead and make tapenade up to 3 days ahead.

8. Spring Pea & Mint Soup Shooters

These spring pea and mint soup shooters are creamy, cool, and bright. The peas bring sweet vegetal notes, while mint adds lift. They match wedding shower menu planning when you want elegant, portioned sips rather than bowls. Fans of fresh, green flavors will find them refreshing. The aroma is lightly minty and sweet.

Ingredients

• 4 cups frozen peas
• 1 small onion, finely chopped
• 2 tbsp unsalted butter
• 3 cups vegetable broth, hot
• 1/4 cup fresh mint leaves, plus extra for garnish
• 1/4 cup crème fraîche or sour cream
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a saucepan, melt butter over medium heat. Add onion and cook 5 minutes until soft.
2. Add peas and sauté 2 minutes.
3. Pour in hot vegetable broth and bring to a simmer 3–4 minutes.
4. Remove from heat. Add mint leaves.
5. Blend soup in batches until smooth.
6. Stir in crème fraîche, lemon juice, salt, and pepper.
7. Chill 1 hour or serve slightly warm.
8. Spoon into shooter glasses and garnish with a drizzle of olive oil and mint leaves.
9. Taste and adjust lemon or salt as needed.

How to Serve It

Serve in small shooter glasses for easy sipping. Garnish with a small dollop of crème fraîche and mint sprig. Pair with light white wine or sparkling water. Store refrigerated up to 2 days; reheat gently if serving warm. Make-ahead: soup keeps well and can be chilled overnight.

9. Pesto Pasta Salad with Cherry Tomatoes

This pesto pasta salad is vibrant, herb-forward, and perfectly chilled. The pesto coats each noodle, and juicy cherry tomatoes balance the savory notes. It's a wedding shower menu planning staple for buffet-style serving and feeds a crowd. Guests who like approachable, fresh flavors will dig in. The basil scent is vivid and appetizing.

Ingredients

• 12 oz rotini pasta
• 1 cup basil pesto (store-bought or homemade)
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup grated Parmesan, plus extra for serving
• 1/4 cup toasted pine nuts (optional)
• 1 cup fresh baby spinach, chopped
• 1/4 cup extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta according to package until al dente. Drain and rinse under cold water.
2. Transfer to a large bowl and toss with 1/4 cup olive oil to prevent sticking.
3. Add pesto, tossing to coat evenly.
4. Stir in cherry tomatoes, spinach, Parmesan, lemon juice, salt, and pepper.
5. Taste and adjust seasoning.
6. Chill 30–60 minutes to let flavors meld.
7. Right before serving, sprinkle pine nuts and extra Parmesan.
8. Serve at room temperature or chilled.

How to Serve It

Serve in a large bowl with basil leaves and extra Parmesan. Pair with grilled chicken skewers or a crisp white wine. Store in fridge up to 3 days in an airtight container. Make-ahead: prepare a day ahead and toss again before serving.

10. Honey-Lemon Roasted Vegetable Tart

This honey-lemon roasted vegetable tart brings caramelized sweetness and bright citrus notes. The flaky crust holds roasted seasonal vegetables and a light honey glaze. It fits wedding shower menu planning when you want a vegetarian centerpiece that’s make-ahead friendly. Roasted vegetable lovers and vegetarians will appreciate it. The aroma is warm and slightly sweet.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup carrots, thinly sliced
• 1 cup zucchini, thinly sliced
• 1/2 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1/2 cup ricotta (optional dollops)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Toss sliced vegetables with olive oil, salt, and pepper.
3. Roast vegetables 18–22 minutes until edges caramelize; cool slightly.
4. Roll puff pastry onto the sheet. Score a 1/2-inch border around edges.
5. Spoon ricotta in small dollops inside border if using.
6. Arrange roasted vegetables over the pastry, leaving the border.
7. Whisk honey, lemon juice, and zest; brush lightly over vegetables.
8. Bake 18–22 minutes until crust is puffed and golden.
9. Cool 10 minutes, sprinkle thyme, then slice into squares.

How to Serve It

Serve on a wooden board with a scattering of thyme and lemon wedges. Pair with a crisp cider or herbal tea. Store in fridge up to 2 days; reheat at 350°F (175°C) for 8–10 minutes. Make-ahead: roast vegetables a day ahead and assemble just before baking.

11. Herbed Turkey & Cranberry Pinwheels

These herbed turkey and cranberry pinwheels are savory-sweet and perfect for bite-sized snacking. The turkey adds protein, while cranberry gives a bright pop. They’re ideal for wedding shower menu planning since they slice neatly and travel well. Fans of deli flavors will enjoy them. Visual swirls and a faint cranberry scent make them inviting.

Ingredients

• 8 oz cream cheese, softened to room temperature
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp chopped fresh rosemary
• 1/2 tsp chopped fresh thyme
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 8 large flour tortillas
• 10 oz sliced roasted turkey breast
• 3/4 cup cranberry sauce or chutney
• 1/2 cup baby spinach leaves

Instructions

1. In a bowl, mix cream cheese, mayonnaise, Dijon, rosemary, thyme, salt, and pepper until smooth.
2. Lay a tortilla flat and spread about 2 tbsp of the cream cheese mix evenly.
3. Layer turkey slices, baby spinach, and spoon 1–2 tbsp cranberry sauce across the center.
4. Roll tightly and wrap in plastic wrap. Repeat with remaining tortillas.
5. Chill rolls at least 1 hour to firm up.
6. Unwrap and slice each roll into 1-inch pinwheels.
7. Arrange on a platter and garnish with thyme.
8. Taste one to adjust seasoning if needed.

How to Serve It

Serve skewered with toothpicks on a decorative platter. Pair with sparkling cider or rosemary lemonade. Store rolls wrapped in fridge up to 24 hours; slice just before serving. Make-ahead: assemble up to a day ahead for easy slicing.

12. wedding shower menu planning: Mini Lemon Pound Cakes with Lavender Glaze

Mini lemon pound cakes are tender, buttery, and bright with lemon. The lavender glaze adds floral notes that feel bridal. These mini cakes work well for wedding shower menu planning because they’re individually portioned and easy to plate. Guests who love citrus desserts will savor them. The scent is buttery with a hint of floral lemon.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1/2 cup sour cream, room temperature
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• For glaze:
• 1 cup powdered sugar
• 1–2 tsp culinary lavender syrup or 1/2 tsp dried culinary lavender, steeped and strained
• 1 tbsp lemon juice
• 1–2 tsp milk as needed

Instructions

1. Preheat oven to 350°F (175°C). Grease mini loaf pans or a mini bundt pan.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until light, about 3–4 minutes.
4. Beat in eggs one at a time, then vanilla.
5. Mix in sour cream, lemon zest, and lemon juice.
6. Fold in dry ingredients until just combined.
7. Spoon batter into pans, filling 3/4 full.
8. Bake 18–22 minutes for mini loaves; toothpick should come out clean.
9. Cool 10 minutes in pan, then transfer to wire rack.
10. For glaze, whisk powdered sugar, lavender syrup, lemon juice, and milk until pourable. Drizzle over cooled cakes.

How to Serve It

Serve on a cake stand dusted with powdered sugar and lavender sprigs. Pair with Earl Grey tea or a lemon spritzer. Store cakes in airtight container up to 3 days; glaze best fresh. Make-ahead: bake a day ahead and glaze before serving.

13. Prosciutto-Wrapped Asparagus Bundles

Prosciutto-wrapped asparagus bundles are salty, crisp, and elegant. The prosciutto crisps while asparagus remains tender. They fit wedding shower menu planning as a warm finger food that’s quick to roast. Guests who enjoy savory bites and simple presentation will appreciate them. The aroma is roasted and slightly salty.

Ingredients

• 24 asparagus spears, trimmed
• 8–12 thin prosciutto slices, halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp lemon zest
• 1 tbsp grated Parmesan (optional)
• 1 tsp balsamic reduction (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet.
2. Divide asparagus into 8 bundles of 3 spears.
3. Wrap each bundle with a half-slice of prosciutto, leaving tips exposed.
4. Place on baking sheet and brush with olive oil.
5. Sprinkle salt and pepper.
6. Roast 10–12 minutes until prosciutto is crispy and asparagus tender.
7. Remove and sprinkle lemon zest and Parmesan.
8. Drizzle balsamic reduction if using and serve warm.

How to Serve It

Serve on a long platter with lemon wedges. Pair with a sparkling rosé or iced herbal tea. Store leftovers in fridge up to 2 days; reheat briefly in oven to crisp prosciutto. Make-ahead: trim asparagus earlier and wrap just before roasting.

14. wedding shower menu planning: Raspberry Almond Mini Pavlovas

Mini raspberry almond pavlovas are airy, crisp, and topped with cloud-like whipped cream and tart berries. They offer a light dessert option for wedding shower menu planning that feels elegant but is surprisingly simple. Guests who love airy, fruity desserts will adore them. They smell sweet with toasted almond notes.

Ingredients

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 1 tbsp cornstarch
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp almond extract
• 1 cup fresh raspberries
• 1/4 cup sliced toasted almonds
• Zest of 1 lemon (optional)

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment.
2. Beat egg whites on medium until soft peaks form.
3. Gradually add granulated sugar while beating until stiff, glossy peaks form.
4. Fold in vanilla, vinegar, and cornstarch gently.
5. Spoon or pipe 6–8 small mounds onto parchment.
6. Bake 60–75 minutes until dry to touch and lightly golden; turn off oven and cool inside oven for 1 hour to prevent cracking.
7. Whip heavy cream with powdered sugar and almond extract until soft peaks form.
8. Top cooled meringues with whipped cream, raspberries, toasted almonds, and lemon zest.
9. Serve immediately.

How to Serve It

Plate individually on small dessert plates with extra raspberries. Pair with Moscato or a berry iced tea. Store unfilled meringues in an airtight container up to 3 days; assemble whipped cream and berries just before serving. Make-ahead: bake meringues a day ahead and store airtight.

15. Sparkling Citrus & Rosemary Mocktail

This sparkling citrus and rosemary mocktail is refreshing, aromatic, and elegant. Bright citrus juice balanced with rosemary simple syrup and sparkling water gives a festive, non-alcoholic option. It's perfect for wedding shower menu planning as a signature drink everyone can enjoy. Guests who prefer non-alcoholic options will feel celebrated. The scent is citrusy and herbaceous.

Ingredients

• 1 cup fresh orange juice
• 1/2 cup fresh grapefruit juice
• 1/4 cup lemon juice
• 1/3 cup rosemary simple syrup (see note)
• 3 cups sparkling water, chilled
• Ice as needed
• 3 rosemary sprigs for garnish
• 3 thin citrus wheels (orange or grapefruit)
• 1 tbsp lemon zest (optional)

For rosemary simple syrup:

• 1/2 cup sugar
• 1/2 cup water
• 2 rosemary sprigs

Instructions

1. Make rosemary syrup: simmer sugar, water, and rosemary for 5 minutes; cool and strain.
2. In a pitcher, combine orange, grapefruit, and lemon juices with 1/3 cup rosemary syrup.
3. Stir and chill 30 minutes.
4. Just before serving, add chilled sparkling water and stir gently.
5. Fill glasses with ice and pour mocktail.
6. Garnish each glass with a rosemary sprig and citrus wheel.
7. Taste and adjust sweetness with more syrup if needed.
8. Serve immediately.

How to Serve It

Serve in tall glasses with rosemary sprigs and thin citrus wheels perched on the rim. Pair alongside savory trays and light desserts. Store extra syrup in fridge up to 1 week; mixed mocktail best within 6–8 hours for fizz. Make-ahead: prepare juices and syrup a day ahead and add sparkling water when ready to serve.

These 15 recipes give you a flexible, guest-friendly wedding shower menu planning kit. You have finger foods, small plates, salads, vegetarian options, sweet bites, and a signature mocktail to round out the spread. Pin this page to keep the shopping list handy and mix and match recipes to fit your guest count and timeline.

Which three recipes will you try first for your shower? Share this with your host or friends so they can pick favorites, and save the post for the big day preparation checklist. Happy planning — and enjoy the party company.