How the heck is it already August? How? I mean I haven’t even had a chance to get to the beach yet and I’m already seeing promos for back to school and even worse, some poor kids are starting school this week!
Seriously? It’s August?! It’s still summer! It’s still time to frolic, enjoy the outdoors, eat all the tomatoes, scour your farmer’s market for the best blueberries and drink tons of lemonade.
Or you know I would if I wasn’t busy and actually let myself do some of those things. Eating all the tomatoes and drinking lemonade is definitely on the August to-do list but I’m not much of a frolicker to begin with, how about you do that for me?
One thing that is always on my summer to-do list is making up some new batches of lemonade. I like ice tea well enough but for me, lemonade is my go-to summer refresher after water. I like it tart with just a little hint of sweet and if you add some fruit in there then you’ve really sold me on it.
Since I had a bottle of Wild Hibiscus Flowers in Syrup (affiliate link) that I won from Eat Write Retreat this year I figured it might be the perfect opportunity to start making use of it. Normally I’d go running and screaming at the sound of flowers in a drink. My senses just can’t handle rose or lavender. They are pretty enough but if you put them in my food, you’ve ruined it for me. Hibiscus on the other hand is the perfect balance of floral without being perfumey.
Let me tell you, this might be my new favorite drink. This glass went down quickly and I was just happy to have a pitcherful more to enjoy. It’s pretty and it tastes good.
Disclosure: I was provided with a free bottle of Wild Hibiscus Flowers in Syrup from attending Eat, Write, Retreat. All opinions are my own and this post contains affiliate links.