Boil sugar and water until sugar is dissolved (about 5 to 10 minutes).
Add juices and orange rind.
Pour hot mixture over mint and let it steep 1 hour.
Strain.
Puree all ingredients (except sprigs of mint) in blender. Pour in 4 glasses and garnish with mint sprigs.
Bring the water to a boil, add the sugar, dissolve and then add the vinegar.
Bring to boil again and then simmer for at least 30 minutes.
Add the mint, remove from the heat immediately and cover pot with a firm fitting lid. Allow to cool.
When cool, transfer to dry bottles along with the mint leaves for storage.
Serve with water and ice in the desired proportions. Garnish with a few fresh mint or spearmint leaves.
Pound mint leaves to a pulp.
Add 2 tablespoons sugar and pound again.
Make a syrup by boiling 2 1/2 pints of water with remaining sugar for 5 minutes.
Take pan off heat; allow to cool. Add the lemon juice and mint pulp.
Stir well together.
Chill for several hours.
Use can of yogurt and 1 pitcher of water.
Add lots of mint with cucumbers and salt.
Stir well.
To make the Mint Simple Syrup, bring the sugar
alms).
Keep a few mint leaves aside a few for
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
up mint. Remove mint when syrup has cooled.
For a drink, mix
then fill 4 tall skinny drink glasses halfway full with the
Combine water, tea bags, mint leaves, and orange-flavored drink mix in a saucepan; bring to a boil. Reduce heat to low and simmer until tea is steeped, about 30 minutes. Add 2 cups cold water to tea and remove mint leaves and tea bags.
Stir sugar and lemon juice into tea until sugar is dissolved; refrigerate until chilled, at least 30 minutes. Stir vodka into tea before serving.
Combine 2 1/2 cups water and sugar in saucepan; bring to boil. Pour over mint.
Add juice.
Cover; let steep at least one hour. Strain; cover and chill.
For each drink, pour 1/3 cup fruit mix into tall glass over ice, if desired.
Fill with chilled ginger ale or club soda.
Makes 6 cups drink base.
eat.
Stir 1 cup mint leaves into the simple syrup
Pull off bottom leaves of long stemmed mint.
Crush and drop in pitcher.
Add bourbon.
Meanwhile, mix sugar and water syrup making a thick consistency; add lemon juice.
Use 2 teaspoons syrup for each ounce of whiskey.
Stir as you go.
When right taste, pour 2 to 3 ounces in bottom of each glass and pack tightly with crushed ice.
Stir vigorously until glass is frosted.
Sprig mint, pinching mint to make smell good!
Then, sit back, relax and sip on your \"Julep\" while you bet on the horse of your choice!
Good Luck!
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig.
NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
Pour boiling water over tea bags and mint leaves; cover and steep 5 minutes.
Remove tea bags and mint, squeezing gently.
Stir in SPLENDA(R) Granulated and remaining ingredients.
Serve over ice. Garnish with lemon slices, orange slices and fresh mint sprigs.
Combine water and sugar in a medium sauce pan and bring to a boil.
Once the liquid is boiling and the sugar has dissolved (creating simple syrup), remove from heat.
Rip the mint leaves into small pieces and combine with the hot simple syrup immediately after removing the pot from the heat.
Allow the mixture to cool until the pot is cool to the touch.
Now, it will be ready to add to a drink!
Refrigerate the left-overs.
Soak the tamarind in 1 1/2 cups of water.
Allow it to sit for 3-4 hours.
After that, mash the tamarind to extract the pulp{juice}.
Put this pulp, salt and sugar in a bowl and whisk thoroughly.
Pass it through a thin cloth or metal sieve to sieve.
Add rock salt and the roasted cumin to the tamarind juice.
Blend well.
Garnish with corriander and mint leaves.
Add cold water, as needed, and refrigerate.
Serve chilled in tall glasses.
Enjoy!
n this recipe.
Garnish with chopped cilantro or mint. Serve
tew (no liquid). Stir in mint.
Cut the stem ends