rain well,the bell peppers, mint and tomatoes and carrot. Slice
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
AKE THE SIMPLE SYRUP WITH MINT: In a saucepan, mix together
lternately with milk. Stir in mint. Shape into two 8-in
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
nd place a row of mint leaves around the base, overlapping
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.
Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!
Enjoy this healthy treat!
Find more recipes at: http://www.veggies4one.blogspot.co.uk.
n small bowl, combine frosting, mint extract and green food color
urface to rest.
For mint sauce: Blend all ingredients in
Pour Pimm's and cranberry juice into a large pitcher or bowl. Add mint, apple, orange and lemon. Cover and refrigerate for at least 1 hour.
Place ice and cucumber in beverage glasses. Fill 3/4 full with Pimm's and fruit mixture. Top up with lemonade.
Put one pineapple slice each onto 2 small plates. Put the cut ends of the bananas in hole of pineapple.
Place 2 mint leaves on side of each candle. Place 3 cherries at stem ends of mint leaves.
emove from heat.
Add mint-flavored chocolate morsels; stir until
ut about 10 leaves of mint and one tablespoon lime juice
alt and pepper. Garnish with mint leaves to serve.
udding. Garnish with a fresh mint leaf, if desired.
* I
Pour boiling water into a heatproof jug. Add teabags and stand for 5 minutes Drain and discard tea bags.
Place cooled tea, mint leaves, strawberries and mixed berries into a large punch bowl or 2 large jugs. Add apple cider. Slowly add sparking wine and serve.
Place orange juice, lemon juice, cranberry juice and sparkling water in punch bowl.
Add mint ice cubes.
Let stand 10 minutes.
Garnish with orange slices studded with whole cloves. Yield:
3 quarts or 24 1/2 cup servings.
Combine limeade, sugar, water and pineapple juice.
Just before serving, add ginger ale.
Pour the entire mixture over ice cubes.
A sprig of mint or bits of maraschino cherries may be added.
Makes 75 servings.
Garnish with cherries and/or mint if desired. Enjoy!