Recipe: blood orange green tea slushie
For a girl who gushes about winter as much as I do, I must admit that I say “I can’t wait for summer!” a lot. Summer is a lovely concept: wildflowers, hiking and backpacking, cool evenings, mountain biking, summer produce, grilling, open windows, trail runs, hummingbirds, ice cold drinks, afternoon lightning storms, neighbor kids screaming and laughing on their trampoline. That’s because my brain has selectively forgotten about mosquitoes, sunburn, heat, the unrelenting sun, hordes of tourists, pine pollen, dusty trails, and tacky, greasy sunblock. Well, summer has arrived.
she can’t go as far anymore, but she still loves her hikes
and the aspens are finally starting to leaf
caught the tail end of the pasque flowers
a cluster of three
the ever-charming western wallflower
There are signs that usually cue me in to the arrival of summer like the first pasque flowers to bloom on our local trails or the yellow-green haze that develops on aspen stands as their leaves bud. We are typically out exploring and observing these changes throughout the month of May, but May got away from us for a number of reasons this year. Catching these visual signals sets my mind at ease as if Nature is on schedule and the routine resumes. But Nature isn’t on schedule. Spring is late in the mountains, hanging about on the couch like a guest who has overstayed their welcome. Now that Summer has arrived it must contend with the mess Spring left behind. It’s not such a bad mess though…
the intersection of spring and summer: the bike-ski
Spring left a lot of snow in the backcountry. A LOT of snow. I heard on my local public radio station that the Colorado snowpack is 254% of average. No kidding. As we rode to the trailhead with our skis on our packs, we passed 12-15 foot drifts of snow. A forest service ranger said we had a good thirty feet of snow sitting on the backcountry. Then he smiled at our skis and said, “Have fun!”
unpack the ski gear, stash the bikes
that’s what i’m talking about
jeremy ducking out of the wind
happy to have the ski boots off and a fast bike ride back
While I’m anxious to have the trails melt out for some good high-country hikes, I have to admit that I love the fact that there is so much snow. It’s like the best of both worlds because I can ski in short sleeves! More exhausting than the physical exertion is the sun exposure. That sun sucks the energy right out of me – or maybe it’s because I get cranky when I’m hot. The rest of the day, I crave cold beverages. My beverage of choice? Ice water. Next? Arnold Palmer (half lemonade, half iced tea). After that? Anything tea slushie with boba. I can dig a slushie year-round, but it is mandatory in summer.
how about a green tea slushie?
with raspberry and blood orange
The lovely thing about slushies is that you can make them almost any flavor(s) you want. When it’s warm out, I tend to gravitate toward the fruity side of life. But whatever you choose, it all goes well with boba (unless you don’t like the pearl tapioca, in which case – omit it). When my parents were here last week, I made piña colada boba slushies. Win!
i use 5-minute tapioca pearls
done in *five* minutes!
I realize it’s not blood orange season… I made this back in March after scoring three bags of blood oranges from Trader Joe’s in Santa Fe. I used one bag and juiced the other two bags. I have that juice in my freezer for summer beverage enjoyment and shot the process images ahead of time.
I TOLD you guys I’m a planner. I’m a planning maniac.
juicing the blood orange
making raspberry purée with the food mill
The green tea I used is from Atlas Purveyors in Boulder. It’s jasmine. Light enough not to overpower the fruit, but strong enough to lend floral notes to the drink. I actually know next to nothing about tea which is why I had Chris (of Atlas Purveyors) pick this out for me. He’s a tea expert and he’s never missed a beat.
blend with ice and pour
I also learned from Chris that the ice in slushies will separate from the liquid unless you have some sort of sugar to bind them together. I’ve mentioned this in the other slushie posts, but thought it was worth mentioning again. If you don’t want added sugar in your slushie and you don’t care if they separate, then omit the sugar (which is what I did this time).
It is now officially the season of sandals, shorts, sunblock, and refreshing slushies. Have at it.
adding blood orange juice
Blood Orange Green Tea Slushie
1 tsp green tea leaves
1 cup boiling water
1 tbsp sugar (you can omit the sugar, it’s mostly to help bind the ice to the liquid)
1/2 cup ice
1/4 cup boba (large pearl tapioca), cooked per package instructions and drained
1 blood orange, juice of
1 oz. raspberry purée
Steep the tea leaves in the hot water for 3-4 minutes. Strain the tea leaves out and stir a tablespoon of sugar into the hot tea. Let cool. When the tea is cooled, place in a blender with 1/2 cup ice (or more if you like slushier). Blend until slushy. Place the boba in a tall glass. Pour in the slush tea. Pour the blood orange juice and raspberry puree into the glass and stir until blended. Serves one.