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It’s the homestretch of my Savory Summer Drinks blog mini-series. And I am having a fabulous time with all my tasty goodness. It delights me. (See what I did there? Anyways, back to playing with my food…er…drinks.) If you haven’t been following, this week’s blog mini-series has been all about savory summer drinks. Why savory drinks? Because most of them are low calorie. Also, do I really need any more sugar? Not really.
Quick disclaimer; I am not a health care professional, so this is not dietary advice. This is just a couple of recipes I made up for myself which, according to the Google, have very low calories for the quantities of ingredients used in them.
Now for the recap of prior days’ drinks;
Day 1 – Spicy Turmeric and Ginger blended ice drink
Day 2 – Lemon Thyme and Lime blended ice drink
Day 3 – Lavender and Vanilla blended ice drink
Day 4 – Savory Super Minty Mock Mojito
Which brings us to today….
Day 6 – Sage (Blossom) and Orange Zest
That’s right, this is another drink with ingredients which are grown fresh in my yard. No, I didn’t steal them from my son’s grilling garden this time. The sage came from my pet plant, Mister Fuzzy. No one in my home is exactly where the name Mister Fuzzy came from, we just know that is his name.
Now, this sage plant has been with me for six years. When I first moved to California, I started a container garden outside of my apartment. In it I planted an eight-ball zucchini plant, some carrot seeds, garbanzo beans and kidney beans from a bag of beans in the cupboard, lettuce, parsley, cucumbers, tomatoes, and a sage plant. Oh yes, and an avocado seed which didn’t sprout until the following year and was accidentally cut in half while planting the new garden.
This was an itty-bitty container garden which I had crammed full of too many things, with the intention of having a fresh salad right outside my front door every summer. Every year the annuals would blossom, fruit, be harvested and die. The more tender herbs wouldn’t make it through the winter frosts. At some point we stopped planting a full garden in the pot and just left it to the sage plant.
I use it all the time. Sage is my favorite herb. It’s the very definition of savory and I use it in far more things than my family members suspect. Mister Fuzzy is still outside my front door and I’m dreading the cross-country trip when we make our move because I’m as attached to that plant as I am to my pets and it narrowly escaped disaster last time I moved. Maybe a little more. But that is a problem for another day. On to the most important part of this post.
Ingredient List Contains Affiliate Links:
4 to 7-tablespoons water #Ad
1 large or 2 small sage leaves
¼-teaspoon orange zest #Ad
1-teaspoon orange juice.
Honey for drizzling over the top (Optional) #Ad
There’s a little bit more to this one than the previous recipes. But for me it is worth it. It’s very sagey and very orangey. The flavor might be a bit much for some people. So, you might have to adjust to suit your own tastes. Or you might not like it at all. If you don’t have sage blossoms, don’t worry, they are mostly in for the novelty of it and do not influence the flavor very much.
As with the other blended ice recipes of this series, make sure that the herbs are closest to the blending blade to help them blend before the ice gets in the way. I’m not sure why but this recipe needed much more water than previous recipes to make the ice into slushy. Just like my previous blended ice recipes, I suggest starting with the original 4 tablespoons like the other recipes and adding water as needed one tablespoon at a time.
Blended until it is the desired texture of slushiness. Pour into your favorite glass and serve. If you like, drizzle with honey and garnish with s sprig of sage if you like. Super savory.
If you give it a try, let me know how you like it in the comments below.
Tomorrow? Savory Chai Blended Ice.
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