sweet miscellany

A hibiscus tea flavored with lemongrass and lemon balm is mixed with muddled mulberries and sparkling water for a refreshing and delicious spring mocktail. This vegan and gluten free beverage is perfect for any time of day!

“the best season is the current season”

We miss out on so much when we are stuck wishing and hoping the time away to get to what we think is better or best. Instead of spending time looking forward, try being grounded in the now. Of course there’s nothing wrong with planning for the future, just don’t spend so much of your time doing so that you miss out on all of the beautiful intricacies of what’s happening right now.

Take this spring in Houston for instance. It’s been absolutely gorgeous and dare I say more of an appropriate spring season that most years I can recall. I’ve been trying to soak up and enjoy it while it’s here and spending as much time outside as possible. Sometimes I find myself standing out by my garden just watching and observing. I guess I’ve taken to the “plant lady” moniker so intensely that I’m literally watching my plants grow! But that time spent outside, even for a few moments, has instilled in me an even greater appreciation for every season, as fleeting as they may seem.

Spring is a time of renewal, bursting forth with creative energy from the slow and sleepy winter. It’s a time to make plans, get moving, and indulge in the fresh and seasonally available fruits and veggies. It’s also a time to admire the beautiful show put on by nature as flowers bloom and the earth becomes colored by their petals. And if you’re like me, it’s time to hunt for ripe mulberries!

Mulberries are one of my favorite things about spring. Being able to walk up and pick a snack straight from the source brings me immense joy and satisfaction. Even though I have several trees I can visit along the trail by my house, it doesn’t hurt that a neighbor’s tree grows over the fence and right above my garden. The past few weeks I’ve been able to reach up and grab a few as they ripen. I even came out one morning to find a perfectly ripe mulberry that had fallen onto the leaf of one of my sunflowers. A little gift waiting for me on a leafy platter.

The Hibiscus Mulberry Fizz

I decided to whip up a spring-inspired mocktail with my last mulberry harvest since I mostly just eat them by the handful. And since I don’t have to walk too terribly far to one of my favorite trees, I brought my camera along and snapped a few photos. This hibiscus mulberry fizz is the perfect treat to sip on while sitting outside with the spring breeze whistling by. Or maybe you cozy up in your favorite chair by an open window. And if you really want to go all in for a full spring experience, you can top your drink with an edible flower. Mine is topped with a borage flower from my garden. They have the most delicate cucumber flavor and are darn gorgeous to boot.

Hibiscus Mulberry Fizz Mocktail

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Author: Courtney West
Total Time: 20 minutes
Yield: 1 drink 1x
Diet: Vegan

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Description

Ingredients

Units Scale

1 1/2 tsp dried hibiscus
1 tsp dried lemongrass
1 tsp dried lemon balm
1/2 cup just boiled water
handful of mulberries
honey or maple syrup to sweeten
half of a lemon
1/2 cup sparkling water

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Instructions

Combine the hibiscus, lemongrass, and lemon balm in a heat-proof bowl or mug. Cover the herbs with a half cup of just boiled water. Allow the herbs to steep for 10-15 minutes. Strain the herbs out then allow this to cool to room temperature (you can speed this process up by putting it in the freezer). If you want a sweeter drink you can sweeten the tea with honey or maple syrup before you chill it.

In your glass, add a handful of mulberries, a drizzle or honey or maple syrup, and a squeeze of fresh lemon juice. Muddle the berries until they are mostly broken down and have released their juices. Pour the cooled tea over the berries, then top it with several ice cubes and a 1/2 cup of sparkling water. Add an edible flower garnish if you like, then sip and enjoy!

Notes

If you can’t find mulberries, you can also make this with blackberries or dewberries.

Prep Time: 5 minutes
Steeping Time: 15 minutes
Category: drink

One of my favorite veggies to photograph lately has been Brussels sprouts. A member of the brassica family along with cabbage and kale, they grow along the stalk of the plant. Since they like cooler temperatures, they are a spring/fall crop here in Houston. Luckily my favorite farm Loam Agronomics grew them this season and I got to enjoy some recently in my CSA.

I was not a fan of the humble Brussels sprout until I had the chance to eat some that were roasted until caramelized and tender. In my opinion it’s a much more appealing and delicious option than simple steaming or sautéing. For this recipe created in collaboration with Loam, the roasted sprouts are topped with an agrodolce drizzle made of both sweet and sour components. And to finish everything off, there’s a sprinkle of sliced green onion. The recipe reflects the amount of sprouts I got off of the 2 stalks in my share, about 3 cups worth. Click here to head over to the recipe.