Spring cleaning

A few days ago I was going through a random box left over from our last move and came across an issue of Everyday Food. I quickly flipped to the index to see what kind of drink recipes might be inside.  

This issue contains recipes for smoothies...yum! 

Although her recipe for Hibiscus-Honey Iced Tea calls for rum, which of course I didn't add,

I did realized that I have never tried lime in my tea, only lemon. 

That brings me to tea. Herbal tea to be exact. I don't care for other types of tea, like green and black, mostly due to the caffeine and the fermentation process they go through. The flavors are too intense for me and I am extremely sensitive to fermented foods. So, I have developed a love for loose leaf herbal teas which we usually order from World Spice Merchants in Seattle.
After reading over the list of ingredients I remembered that I have hibiscus that I haven't used yet.

Since it is still chilly outside I decided to drink my tea warm.

Tea container with strainer from IKEA.

I love the color of Hibiscus tea and it has a nice mellow flavor. With lime and a bit of honey, or agave nectar (which is what I used), it had a nice punch. I should also mention that I keep my tea in Mason jars; it stays fresh longer that way. 

Banana Cupcakes

Next time you have really ripe bananas sitting around, screaming to be made into something delightful, please try this recipe from Bon Appetit Magazine.

Photograph by Stephen Lewis

These cupcakes are topped with Peanut Butter Frosting which, although it is very good,

is extremely rich. I usually only make half of what is called for in the recipe.

I rarely make banana bread anymore...these are just so much better!



Currently Reading...

I got this book as research for non-alcoholic substitutions to popular drinks.

As promised these pages are filled with good recipes, ideas, and substitutions.

You don't have to be pregnant to appreciate the refreshing drink ideas.

I feel another recipe creation coming on...

Blackberry-Sage Sparkling Lemonade

I attended a going away party for a friend that was held at our local Melting Pot.

Whenever I go to a new restaurant I always like to try any specialty non-alcoholic drink that might

be on the menu. Imagine my excitement when I saw Blackberry Sage Lemonade as an option.

The verdict: for $6 it was a complete waste of money.

First of all there wasn't even a hint of sage flavor...major disappointment.

Secondly, I couldn't really taste a distinct blackberry flavor either.

Thirdly, the lemonade tasted like it was from a mix.

Ugh, Ugh, and Ugh.

Instead, take that $6 and go buy the ingredients to make your own using a recipe that I came up with.

It will take about 1/2 an hour, and a little tweaking to get it to your liking, but it will be worth it.

Blackberry-Sage Sparkling Lemonade

Combine together and steep for 5 minutes:

1 1/2 cups boiling water

8-10 large sage leaves, fresh and lightly crushed

After steeping, remove leaves and add ice to bring amount to 2 cups.

Allow to chill while preparing remaining ingredients.

___________

Mash together in a flat bottomed container, using a potato masher:

1 cup blackberries

1/3 cup sugar

2 sliced lemons

*I use a sauce pan for mashing. Mashing brings out the oils from the lemon and adds a really nice flavor.*

Next: add the chilled sage infused water, stirring to combine.

Pour mixture through a mesh strainer.

To serve:

Combine 3/4 cup Pellegrino (chilled) or club soda

3/4 cup strained fruit syrup

Ice

garnish with lemon slice and berries, if desired.

You may need to adjust amounts to reach your desired flavor.
The sage in this is strong, but that's what I like about it. My kids even enjoyed it and found it to be very refreshing. I also don't like my drinks overly sweet, so this combination is just how I like it.
I hope you do too.