Whew! It’s been a long time since a post has gone up, huh? Since I started this blog, I’ve tried really hard to post very regularly, but life has made me go MIA for a bit. You probably didn’t even notice. 😉
I’m coming off a weekend of face stuffing and nail biting. A trip to Austin is to blame for the stuffed face. The nails? Dub Nation. The game literally just ended (as I’m writing this), and my adrenaline is still pumping. I’m thinking I need one of these boba drinks and a big scoop of ice cream to calm myself down. 😛 Go Warriors!!! We Believe.
But back to the boba. Boba (or pearl) drinks have been one of my favorite after dinner or mid-day treats for as long as I can remember. This drink in particular has become one of my favorite warm weather refreshers/snacks. If you follow me on Instagram, you know that I’ve made this several times in the past couple months. What you didn’t see is that every time I make it, I drink it all day, sometimes a couple days in a row until all the boba is gone.
The mango and boba make it substantial enough to be a snack, especially if you pack in the boba (this recipe makes plenty, so feel free to do so if that’s your thing, too!). I’m in love with the tart hibiscus combined with the sweet mango and boba. Add in the crisp, floral, rose petals and I’m pretty much in drink heaven.
Plus, the colors are so bright, I can’t help but think of summer, even though this “Spring” weather is holding on for dear life here in the Bay Area. I don’t remember ever having more than a few weeks of Spring weather, but this year we’ve gotten a whole season. I guess this is the way most of the country works? #spoiledCaliforniagirl
Give me a bright pink drink with sweet mango and boba, and I’m a happy snowman.
- 2 cups boba*
- ¼ cup honey
- ½ cup brown sugar
- 3 Tbs dried hibiscus flowers
- 1-2 mangoes
- 1-2 fresh roses*
- Bring ½ cup of water to a boil. Add the brown sugar and stir until dissolved. Remove from heat and set aside.
- Bring at least 10 cups of water to a boil in a medium/large stock pot. Add the boba and stir.
- Once the boba float, lower the heat to a simmer, cover and cook the boba for 10 minutes.
- After 10 minutes, turn off the heat and leave the boba in the hot water for 10-15 minutes.
- Thoroughly drain the boba and rinse in warm water if desired.
- Transfer boba to a bowl and add honey and enough of the brown sugar syrup to cover. Let sit for at least half an hour, preferably longer.
- Add the dried hibiscus flowers to 5 cups of just boiled water. Let steep for 5 minutes.
- Strain the hibiscus flowers from the tea and allow to cool.
- Slice through the mango as close to the seed as you can, creating two halves.
- Hold one mango half in one hand and use a dull knife (like a butter knife) to make vertical slices in the flesh, down to the skin, about half a centimeter apart. Repeat, making horizontal slices.
- Use a spoon to scoop the sliced flesh away from the skin and into a bowl.
- Gently pluck the rose petals from the stem and rinse in cool water.
- Chiffonade rose petals (Stack several petals on top of each other and roll like a cigar. Start at the end of the roll and gently and thinly slice the petals using a very sharp knife.)
- Add 2-3 tablespoons of cooked, soaked boba to a glass.
- Top with 2 tablespoons mango.
- Top with ice.
- Pour the hibiscus tea over the ice and top with the rose petals.
- Add a wide straw or spoon, and enjoy!
Roses: I recommend using roses from your yard because they haven't been sprayed with any pesticides. I can't vouch for those sold in stores...
Are you a boba drinker? Or maybe you call it pearls? 😉
What I’ve been eating lately: