Tag Archives: lime

Hibiscus Lime Popsicles

It’s been so incredibly hot lately that my time in the kitchen has been a mostly unpleasant experience. I did however make these little beauties that made suffering through the high humidity days  a little bit easier. Inspired by the hibiscus tea I get from Clover I added a little spice to the mix and of course lime juice because, why not? They take a little while but are well worth it.

Makes 12 popsicles:

  • 5 Cups water
  • 2 Cups sugar
  • 1/2 Cup dried hibiscus flowers
  • 1 Cinnamon stick
  • 2 Star anise pods
  • Zest of 1 lime
  • 1/2 Cup fresh lime juice

Bring 4 cups of water and the sugar to boil in a large pot. Once the sugar has disolved and the syrup has come to a boil add your hibiscus, star anise, and cinnamon. Stir well.

Turn the heat off, cover the pot and leave to steep from 30 minutes to an hour depending on how intense you want the flavor and color to be.  Strain the flowers and spices out leaving a shiny purple mass both creepy and beautiful.

To the remaining syrup add your lime juice and the remaining cup of water. Stir well and allow the mix to chill in the fridge for about an hour. Once chilled, stir in lime zest, pour in to popsicle molds and freeze. Preferably overnight but at least three hours.

Unmold and enjoy!

This made enough for two batches in the molds I have. This got me thinking about variety. they would be lovely with fruit frozen inside. Blueberries maybe? Booze perhaps? Possibilities are endless.

Advertisements

Summer eating: Watermelon gazpacho and black garlic bruschetta

Ah ha! The final watermelon post from the giant watermelon: gazpacho!

My roommate suggested this idea from a recipe she found online. I went searching for that and couldn’t locate it but I did find this one from Mark Bittman who I dig so I adapted from his.

  • 3 lbs Watermelon flesh
  • 2 Large tomatoes, centers removed
  • 1 English cucumber, seeded and roughly chopped
  • 1 Clove Garlic minced
  • 2 tbs Lime juice
  • Salt and pepper to taste
  • Feta – for topping
  • 1/2 C Chopped mint

This couldn’t be any easier, toss all ingredients except feta and mint in to a food processor  and blitz until mostly smooth. Taste for seasoning and adjust as needed. Place mixture in to the fridge and allow to cool for a few hours.

Top the soup with feta and mint and enjoy! To keep this vegan, skip the feta and add a drizzle of olive oil.

We served this with black garlic bruschetta. If you haven’t tried black garlic yet you’re truly missing out. It’s slightly terrifying at first glance but give it a chance and it will change your life. The flavor is like garlic and balsamic kissed with unicorn tears. You buy it in bulk and it lasts quite a while. I’ve made salsas with it, soups, stews, toast, and I’ve even eaten the cloves whole. Amazing. My favorite though is so easy, mostly because Trader Joe’s does most of the work. Their bruschetta (as seen here) is delicious and requires minor intervention on your part. Heat it up, or don’t either way it’s tasty.

  • Sliced French, or other crusty, bread
  • 1 Head Black garlic
  • Shaved parmesan
  • Olive oil
  • Cheater’s method: Trader Joe’s tomato bruschetta

Drizzle bread with olive oil and smear at least a clove on each piece. You will want more, trust.

Top with parmesan and place under broiler until golden brown on top. When it’s super hot outside, the toaster over works just as well.

Serve with toppings of your choice. We also had another mix from TJ’s, I believe it was artichoke but it couldn’t compete with the tomato.

You can make your own bruschetta mix from  crushed tomatoes, basil, garlic, onion powder, and salt and pepper. Or lame out like me and buy the convenient jar. =)

Happy summer!

P.S. I’ve recently started managing a farmers’ market so expect to see some lovely fresh ideas from there!

Summer cocktailing: Watermelon edition.

I bought watermelon in order to make gazpacho (stay tuned) and the thing was a beast. After harvesting over three pounds of melon I was still left with more than half! What to do, what to do?

Well, booze of course. So, I got to slicing and soaking in St. Germaine, Vodka, and for a virgin option; lime juice.

It’s as if the St. Germaine was made for watermelon; the floral notes marry the fruit so well. The vodka made the fruit in to a potent alcohol delivery vehicle.

You will need:

  • Watermelon
  • Vodka
  • St. Germaine
  • Popsicle sticks -if you want frozen treats
  • Lime juice -if you want a virgin option

Cut your watermelon in to pop sized slices if you plan to freeze them. Otherwise go for bite-sized pieces. Place in shallow dishes or zip-top bags and top with alcohol or juice. Refrigerate over night. After soaking the fruit is ready to enjoy. My roommate and I ate the entire tub of St. Germaine fruit and washed down the soaking liquor not too soon after. One word: amazing.

To make pops, insert sticks in to the wide end of your watermelon slices. Place the pops on a lined tray and freeze for at least four hours, preferably overnight.

The St. Germaine pops were perfect and felt like popsicles, the vodka pops never quite froze solid but they were refreshing and delicious.

With the leftover watermelon vodka I made a cocktail with equal parts St. Germaine (yes, more!) and watermelon vodka. I chopped one of the vodka pops in to ‘cubes’ to keep things cool. I also added a few pieces of vodka soaked melon.

I made them small which turned out to be a great thing because the vodka soaked watermelon was incredibly strong making one drink more than enough.

Cheers!

These are not so much recipes as a nudge in the right direction. I adapted the above from this which sounds delicious. Another virgin idea that sounds great is rose water or orange blossom water. Yum!

I have one final watermelon post for you in the works.

Summer snacking: Watermelon with lime and mint

This is so simple it doesn’t need a lot of fanfare but I present to you a snack that will improve any 90+ degree afternoon. Serves two.

  • 3 Cups watermelon flesh
  • Juice of one lime 
  • Handful of mint


Cut watermelon in to bite-size pieces and set aside. Roll mint leaves up like a cigar and cut with a sharp knife, leaving nice minty ribbons. Toss mint, watermelon, and juice together. You can eat this right away or if you have patience let it chill in the fridge for a bit enjoy a cool refreshing treat.

Stay cool!

Blueberry Ice Cream

Fun fact: I used to hate blueberries. Oddly, I like blueberry flavored things but blueberries always tasted rather bland to me until I met fresh picked blueberries. Times have changed and now I get super excited when blueberry season rolls around.

Instagram-y market pic

Inspired by these delicious blueberry lime muffins I get from Hi Rise I decided to take the two flavors and make something to battle the heat…ice cream! This takes a while but it’s well worth it. Yield: 2 quarts

  • 4 Pints blueberries
  • 3 C sugar
  • 2 C Heavy cream
  • 2 C Half & Half
  • 1/4 + 1 Tbs Lime juice
  • Zest from 3 limes
  • 2 Tbs Vodka

First things first, if you need to freeze your ice cream maker get on it. Mine needs to freeze for at least 24 hours, I got for 48 to be safe but check your instruction manual. Pick over the blueberries, discarding any nasties and removing and rouge stems. Wash them well, dry, and divide in to two 4-Cup portions.

Into a medium saucepan toss 4 Cups berries, 2 Cups sugar, and 2 Tbs lime juice. Bring to a boil over medium/low heat. Watch the mixture carefully, if this boils over you’re in for a nasty, stain filled, clean-up. Reduce heat and simmer until the berries are broken down and the mixture is deep purple.

Once the berries have broken down remove from heat and allow to cool slightly. Strain the mixture through a sieve to remove the pulp. Add your cream and half & half and stir well. It’s lovely and marbled until mixed:

Once combined place in to an airtight container and place in the fridge for 24 hours. Yeah, I know 😦

Take the remaining berries and pick through them again. You’re not straining them this time so it’s doubly important that there are no stems! Set 1/2 C aside and divide the remaining berries in half, placing one half along with 1 C sugar and 2 tbs lime juice in a sauce pan. Allow these to come to a boil over medium/low heat and cook until the berries start to break down. At that point add the second half of your berries and cook them just to the point of breaking apart, about 5 minutes. You want your sauce to remain a bit chunky. Chunky = delicious. Once done allow to cool well then add your lime zest and vodka.

Toss the final 1/2 C of berries in the remaining tablespoon of lime juice. Place in a single layer in a freezer safe container and freeze until it’s time to assemble the ice cream.

To assemble:

Follow your machine’s directions, mine are simple turn on, add ingredients, wait.

In about 30 minutes the mixture should thicken nicely. When it appears to be five minutes or so away from where you want it drop several spoonfuls of the jelly mixture in to create a sort of swirl in the ice cream, reserving the rest for topping. Follow with your frozen berries.

Once complete, place the ice cream in to air tight containers and freeze for at least three hours or however long you can handle. The mixture will darken as it freezes…don’t be afraid.

Remove from freezer and serve:

And of course, toppings never hurt:

Toasted almonds wouldn’t be bad either 🙂

P.S. you’re welcome.