Saturday, July 30, 2016

Inn All It's Grandeur

Sage Hill Inn & Spa sits atop a hill on 88 acres above Onion Creek, with sweeping views of the Hill Country to the West. The location offers beautiful views of the Hill Country, the ideal setting for a summertime Texas getaway. The sunsets are spectacular and because the night sky is unimpaired by city lights, you can enjoy a sweeping view of the stars. Our bed and breakfast land is rich with wildlife and abundant birdlife.  Come and see for yourself!

Tuesday, July 26, 2016

Cool Off with Cucumber Spa Treatment

Book your appointment at the Garden Spa and cool down with a Cucumber Herbal Tea Wrap. Sage Hill spa specialists soak fine linen sheets in cool cucumber water then wrap your body, ensuring the cooling qualities of cucumber water refresh nourish and detox the body.  $100 for a one-hour treatment. To make an appointment just call the Sage Hill Garden Spa at 512.268.1617.

Thursday, July 14, 2016

Sage Hill Delights Guests Poolside with Swim and Sangria  

What better way to cool down this summer then a luxurious dip in the pool at Sage Hill Inn. Enjoy Sage Hill’s special recipe of summertime sangria as well as a bowlful of frozen grapes poolside for the perfect afternoon snack-- a delicious, low-calorie, and low-fat treat!

Thursday, July 7, 2016

Sangria Poolside at Sage Hill Inn

 Sage Hill Sangria 

2 bottles of white wine (such as sauv blanc, chardonnay)
1 can of Sprite 
1/2 cup of agave syrup or simple syrup 
2 apples cut into chunks
2 pears cut into chunk 
1 lemon cut into chunks
optional grapes, berries, melon that you would like to add
champagne to "top off" each serving

Directions: Mix all ingredients, with the exception of the champagne, in a plastic or glass container, (not metal). Stir well for one minute. Cover and refrigerate for at least 72 hours. When you are ready to serve, pour some of the wine and fruit chunks into a glass. Top off each serving with a nice splash of champagne. This mixture is good for one week.

Thursday, June 30, 2016



Nonstick cooking spray

8 ounces’ biscotti, (you may sub graham crackers)

6 tablespoons (3/4 stick) unsalted butter, melted

4 tablespoons grated lemon zest

1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature

2 (8-ounce) packages cream cheese, at room temperature

1 1/4 cups raw sugar

1/2 cup limoncello liqueur, store bought or homemade

2 teaspoons bourbon vanilla extract

4 large brown eggs, at room temperature


Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch tart pan with with nonstick cooking spray.

Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom and sides of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. After it is cooled wrap the pan up to the sides in 2 layers of foil.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the bowl. Blend in the limoncello, vanilla, and remaining 3 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.

Pour the cheese mixture over the crust in the pan. Place the tart pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).

Transfer the cheesecake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold. Make sure you wrap it with plastic wrap so it doesn’t absorb flavors/smells from your refrigerator. You can top it off with Chantilly cream and candied lemon zest.