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Recipe: hibiscus tea lemonade

The US Pro Cycling Challenge has been touring Colorado this week and on Saturday, they came to Boulder and more specifically (for me), they climbed up to and through my town of Nederland (Ned) in the mountains, for a truly exciting day of racing. Tens of thousands lined the streets of Boulder and the finish up on the flanks of Flagstaff Mountain. Jeremy tracked the race progress online as they entered Boulder Canyon on their way up to Ned. It is a commute we both know well enough to drive in our sleep, and we were astounded at how quickly they passed each landmark (the tunnel, Sugarloaf, Boulder Falls, The Narrows). By the time Jeremy announced the peloton was at The Narrows, I packed my camera and we set off, out the front door.

neighbors waiting with great anticipation for the riders

We walked a quick five minutes to the race route and as I found a place to set up, Jeremy said the break had reached the dam. The road wasn’t packed with people, but there were a lot more than I have ever seen on that stretch of road before. Everyone was smiling, happy, excited. It was a gorgeous, sunny day. We knew the break was arriving in town as we heard a roar of cheering and cowbells rise from down the valley. Before we knew it, police vehicles were rounding the bend and then we caught sight of the first group as they climbed steadily up the hill.

the break (14 riders)

the chase (2 riders)

and the peloton

bmc riders

the rest of the pack

and away they go

How cool is that? Very freaking cool. But it was actually kinda hot (by my definition, which is anything above 70°F) and I thought about a nice cool glass of something or other as we walked back home with our neighbor. As far as I am concerned, anytime is a great time for lemonade – but really, it is quintessential summer, is it not? My beverage of choice is the Arnold Palmer: half iced tea and half lemonade. Lately, I’ve been digging on what I refer to as the hibi Palmer, but it is basically hibiscus tea lemonade.

dried hibiscus flowers from savory spice shop

all you need: sugar, dried hibiscus flowers, lemons

Never having been a fan of plain hibiscus tea, I was dubious when someone at Salto Coffee Works told me their hibiscus tea lemonade was very popular. But then I took a taste and yes, it’s amazingly refreshing, tart, and smooth. More fruity than an Arnold Palmer.

making sugar water

steep the dried hibiscus flowers in the hot sugar water

meanwhile, squeeze some lemon juice

**Jump for more butter**

Recipe: cucumber spritzer

Did any of you stay up to watch the Perseids meteor shower over the weekend? It’s one of my favorite meteor showers each year because it isn’t freezing cold out, there is usually a good show, and the winds are typically gentle in summer. The first night we had clouds overhead that miraculously cleared out by 1 am, so Jeremy and I slept out on our deck while I had the camera running until astronomical twilight around 5 am. I saw several dozens of meteors streaking across the sky despite dozing off for ten minutes here and ten minutes there (Jeremy pretty much slept through the entire thing). The next night, we put two IKEA poang chairs outside on the deck and wrapped ourselves up in flannel quilts and fleece blankets. I’m less likely to fall asleep if I’m not horizontal, but there were considerably fewer meteors. I was still able to see a couple dozen, although the clouds really moved in by 2 am.

perseid and the milky way

another one

long exposure of my camera taking a 30-minute exposure

the milky way (red glow is my town’s center)

star trails (orange glow is clouds, white blur is milky way)

Ahh, sleep-deprivation in summer. It is de rigueur for our summers because of things like the Perseids meteor shower or more likely waking early to beat the sun or thunderstorms on the mountains. There aren’t that many hikes left in our local area that we haven’t done, but the High Lonesome loop was one of them. There were about 5 of the 16.5 miles we hadn’t done before, so it was time. We typically prefer to do the longer hikes in the fall when it cools down and the grasses of the high country turn brilliant golds, rusts, and reds. Except fall is a ridiculously busy time for me and the hike invariably gets shelved. I’m glad we did this one in summer, because it was just so beautiful.

jeremy at the high point

Hiking is always a great way to work up an appetite. What better excuse to meet up with friends for dinner in town? My pal, Ellen of the famed and addictive Helliemae’s Salt Caramels, and her mister joined me and Jeremy for a lovely evening at Frasca last week. It is hands-down my favorite spendy place in Boulder. The food was fantastic, the service impeccable, and the company – perfect.

chris and ellen get the low down on the menu

primi: lasagna (fried eggplant, smoked mozzarella, tomato passato)

So, I’m a bit of a teetotaler. It’s partly because I’m the designated driver and partly because I can’t hold my liquor for squat. I’m okay with that. I usually order an iced tea for the caffeine boost (remember, sleep-deprived all summer long). While Ellen and Chris were fighting traffic to get to the restaurant, Jeremy and I perused the wine list and happened to glance at the cocktails in the back. And there were non-alcoholic cocktails that were about as fancy as any cocktails! I ordered the cucumber-ish cocktail, because cucumber is the perfect quencher for me on a hot day (and it was a hot day spent foraging). Utterly delightful. And you know I had to make this at home.

cukes, lime, mint, sugar

Funny thing is, that morning I was foraging with my pal, Wendy, and we discussed cucumber simple syrup. So the seed was already planted. I had everything I needed at home. These are easy ingredients to get your hands on and I imagine there are many people getting crushed under the weight of their cucumber harvests. To those people I say, “I am jealous.”

make a simple syrup

shred or chop the cucumber

add the cucumber to the hot syrup and steep

**Jump for more butter**

Recipe: ginger limeade

I’ll admit it. I’ve been spending a lot of time playing around with canning. That’s what happens when you have a boatload of fruit that is ripe right now. I went to bed dreaming of sterilizing jars and woke up thinking of lid wands. It’s a sickness, I tell you. So over the weekend I had to put an end to the madness and get myself into the backcountry. It’s my cure all, you know. Here are some snappies from my iphone.

rose crown

the keyhole above pawnee pass

from the summit of pawnee peak, jeremy points to another hike we had done

Once we are home, our typical post-hike ritual is to unpack our gear, scrub the sunblock and grime off of ourselves, and dump our stinky, sweaty clothes into the laundry basket. Kaweah likes to sniff down our hiking pants and trail runners because it makes her waggy and happy. I sometimes wonder if she knows where we went as she’s been on nearly every hike with us several times up until the last couple of years. She really loved her hikes, so it’s bittersweet for me to watch her get so excited about something she can’t do anymore.

When everything is put away, we sit down and have ourselves several glasses of water (ice water for me, please). But this time, after the second glass of water, I asked Jeremy if he’d like to have a ginger limeade. I had the ginger limeade at Café Aion in Boulder a couple of times. It was good, but not as gingery as I prefer. Why not make it the way *I* like it at home? There’s no reason not to.

ginger and limes

There was leftover ginger syrup from the candied ginger I made earlier. That is great in cocktails or with seltzer water or added to hot tea (especially if you have a sore throat). It’s more sweet than spicy, so I tried a different ginger syrup recipe that I found on Imbibe Magazine. They don’t peel the ginger in their recipe, but I peeled mine.

chop up the ginger

combine ginger with sugar and water

cook the syrup for an hour then strain

**Jump for more butter**