In a tall, heavy glass, muddle a few mint leaves with sugar. (To muddle, use muddler or long handle teaspoon to crush and bruise mint leaves against grains of sugar.)
If preparing many drinks, refrigerate them now.
Just before serving, fill glass with ice. Add bourbon to taste and fill the rest of the glass with water. Pass the lemon peel around the glass rim; then put in glass.
Stir and serve with spring of mint.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
1. Put 2 large scoops of Mint Chocolate Chip Ice Cream into a blender.
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.
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.
urface to rest.
For mint sauce: Blend all ingredients in
To make the Mint Simple Syrup, bring the sugar
Beat the butter, sugar and mint until they begin to change
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.
epper.
Chop 2 tablespoons mint leaves; reserve remaining leaves.
Crush mint leaves in a small saucepan
se.
Semi-Sweet Chocolate Mint Ganache:.
Heat the cream
Combine water, sugar and chopped mint leaves in a small saucepan.
tir in 1/2 c mint chocolate chips and 1/2
to make the mint jelly, bring sugar, whole mint leaves, vinegar and
n chocolate chips and chopped mint. Form dough into a disc
emon juice 1/2 cup mint, sugar, fish sauce, 1 teaspoon
owl.
Cover the mint with powdered sugar and just