Watermelon Hibiscus Agua Fresca

Watermelon Hibiscus Agua Fresca

Hey friends! It’s that time of year again! #drinkthesummer 2016 is happening! You know, it’s that awesome internet party where this year 50(!!!) bloggers are sharing their delicious liquid concoctions! A big thanks goes to Sherrie for hosting this helluva get-together! My sister was telling me about a special little watermelon/hibiscus/tequila drink she had at this place in Charleston. I think the words she used were: fruity, fresh, effervescent, amazing. Yes! Yes! Yes! I set out to make my own version, without tequila because, yeah… I’m pregnant! I’ve been meaning to tell you guys for a while but honestly the whole thing still feels like a dream, I can’t believe there’s actually something alive in me. Mark and I had been trying for about two years, it was pretty emotional at times. I wanted to share that all with you here too but I guess I felt too scared or vulnerable. I went on for years believing what my mom told me – that if just one little drop of semen got near my lady parts I’d likely get pregnant. That obviously wasn’t the case in this situation. I know it may sound cheesy or unambitious but I knew I wanted to be a mom since as long as I can remember. Our big anatomy ultrasound is on Monday, we’ll be able to see every little detail with the baby! I’m super excited/nervous. The first three months of this crazy adventure were kinda tough. I pretty much lived off mashed potatoes, cereal, pretzels and watermelon. Cooking food or even looking at pictures of it made me super nauseous. So I apologize if I’ve been a little MIA on social media, blog commenting, etc. I’ll get back into the swing of things soon, I promise. But for now I’ll share this super simple and refreshing drink with you guys! It’s so easy to make: blend up some watermelon, brew a little hibiscus tea, chill and top with bubbly water. Cheers friends! And make sure to check out all the #drinkthesummer drinks below!

Watermelon Hibiscus Agua Fresca Watermelon Hibiscus Agua Fresca Watermelon Hibiscus Agua Fresca Watermelon Hibiscus Agua Fresca Watermelon Hibiscus Agua Fresca Watermelon Hibiscus Agua Fresca Watermelon Hibiscus Agua Fresca Watermelon Hibiscus Agua Fresca

 

Ingredients for the Watermelon Hibiscus Agua Fresca

1 tablespoon hibiscus tea

2 cups water

8 cups cubed watermelon

2 tablespoons agave (optional for sweetness)

bubbly water to top it off

 

Directions 

Boil the water and pour it over the hibiscus tea leaves. Let steep for 11 minutes or so, then chill. Blend the watermelon in your blender until smooth. Pour it through a strainer, you should have about 2 cups of watermelon juice.  Combine the chilled tea with the watermelon into a pitcher. Taste for sweetness, stirring in a tablespoon or two of agave nectar if you wish. Pour into glasses and top with bubble water. A shot of tequila is optional.

 

 

#drinkthesummer | recipes + links:  

 

BOOZY
With Food + Love | Basil Fig Vodka Smash
A Little Saffron | Beach Bum’s Rum
A Thought For Food | Tarragon Tequlia Swizzle
Heart of a Baker | Green Tea Mint Cooler
Hungry Girl por Vida | Whisky Peach Alexander
Beard and Bonnet | Melon Mojito
Appeasing a Food Geek | Basil and Black Pepper Gin Sour
Vegetarian Ventures | Garden Tonic Punch
The Foodie Nurse | Husk Cherry Margarita
Wicked Spatula | Coconut Gin and Tonic
Nutritionist in the Kitch | Healthy Muddled Blackberry Pina Coladas
Chocolate + Marrow | Pequito Verdecito
The Solstice Table | Jalapeno Watermelon Cooler
Seasonal Cravings | Strawberry Lime Gin Rickey
Dessert for Two | Salty Melon Slush
NOT BOOZY
Heartbeet Kitchen | Salty Watermelon Shrub Elixir
My Heart Beets | Spiced Pistachio Shake
rooting the sun | Strawberry Fennel Soda
The Modern Proper | Vanilla Bean Plum Shrub
Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda
I am a Food Blog | Cherry Vanilla Sodas
Well and Full | Peach Bubble Tea

Yellow Gazpacho with Roasted Squash

Yellow Gazpacho with Roasted Squash

It was bright and sunny all day but right when as I got my camera out to take these pics the sky turned dark grey and we got a major downpour. It was much needed for our little tomato and basil plants but made for a stop and go photoshoot. Mark is typically not a fan of cold soups and I was pretty sure I’d would be eating this gazpacho solo. I gave him a bowl to try and watched him cautiously take a sip. I turned away to snap a couple more pics and looked back to see Mark standing there with a nearly empty bowl! His words: best gazpacho ever. I’m not sure if this even technically qualifies as gazpacho since the squash is roasted and it’s not all raw but I’m thinking the savory smokey flavor is what got him hooked. So here’s to a bowl of sunshine in your belly! Have a good weekend friends!

Yellow Gazpacho with Roasted Squash Yellow Gazpacho with Roasted Squash Yellow Gazpacho with Roasted Squash Yellow Gazpacho with Roasted Squash Yellow Gazpacho with Roasted Squash Yellow Gazpacho with Roasted Squash

 

Ingredients for the Yellow Gazpacho

2 ears of corn
1/2 small red onion, sliced
2 bell peppers
4 small squash
2 cups vegetable stock
2 tablespoon olive oil
1 tablespoon white balsamic vinegar (or apple cider vinegar)
1/4 tsp coarse salt
fresh ground pepper
fresh parsley for garnish

a bit of cream or kefir drizzled on top (optional)

 

Directions

Preheat the oven to 400F. Slice the onion and the squash. Toss the squash and onions with a little bit of olive oil and pinch of salt. Roast the veggies for 15 minutes of until just beginning to brown. Cut kernels off cob. Half the peppers. Add all the ingredients (except the parsley) to your high speed blender and blend until smooth. If you would like a more liquid consistency, add a bit more stock. Taste for salt and pepper, pour into bowls and garnish with parsley.