It’s that time…to say good bye to gorgeous sunny days and endless nights. Time to say goodbye to short sleeve tanks, bikinis, shorts, and flipflops. Sigh. I’m going to miss flip flops. It’s time to say bye-bye to your picnics on the beach, to the days lounging on the deck hammock while reading a book, and to the refreshing salads we ate through the summer. Ice cream after dinner and endless popsicle flavors we discovered.
Today on Cooking with Books, we say good bye with a smile on our faces. This summer was filled with a LOT of working hours, but even more so, it was filled with experiences and moments that make my heart happy. Our 6-month wedding anniversary was this summer and we celebrated with date night at State Road Restaurant. Actually, every Monday night was dinner date night with M, since it was the only night we had off together. We visited Lure Restaurant, Detente, Hooked, Alchemy, Atria, The Atlantic, and a few others and enjoyed some good food and even better company. I also enjoyed meeting up with some of my favorite bloggers, Kelsey of The Naptime Chef and Patti Wunder from Easton Place Design.
And now, a treat unlike any other. Because we’ve all had pink lemonade but have we really ever even seen PINK LEMONS?! Of course not! Now this lemonade is naturally pink, dyed with hibiscus flower syrup. The sexiness of the hibiscus flowers is something I repeat over and over again, and this popsicle will bring a summery smile to your face. You can also substitute lime for the lemon in this recipe, for added tartness. Hope you all had a fantastic summer and here’s to an even more fantastic fall, cheers!
Saying Goodbye to Summer: Hibiscus Lemonade PopsPrint Recipe
- 3 cups water
- ½ cup organic raw honey
- 1 cup fresh squeezed lemon juice
- 4 tablespoons Wild Hibiscus Flower Syrup
- 1 teaspoon vanilla extract
- 2 Wild Hibiscus Flowers petals separated
- Simmer the water and honey until honey melts. Add lemon juice and cool overnight or for 2-4 hours.
- Whisk into cooled mixture the lemon juice, hibiscus syrup, and vanilla extract.
- Pour carefully into popsicle molds and drop 1-2 hibiscus petals per pop. Freeze overnight and enjoy on the last hot day of summer!
What’s your favorite Summer 2012 memory?