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.
To make simple syrup, combine sugar and 1 cup water in a saucepan.
Place over high heat and bring to a boil, stirring the mixture to dissolve the sugar.
Boil 5 minutes.
Remove from heat and add washed mint (still on the stem, just stir it all in).
Set aside for 24 hours.
Strain the mixture into a jar and discard the mint.
Chill julep cups or glasses in the freezer before making juleps.
Fill them with crushed ice.
Add 1 1/2 teaspoons of mint syrup and 2 ounces of bourbon.
Garnish with sprigs of mint, if desired.
Combine water, sugar and chopped mint leaves in a small saucepan.
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!
Pour bourbon, lemon juice, simple syrup, and mint leaves into a blender; blend on high until combined. Add ice; blend until juleps have a slushy consistency. Divide among serving glasses.
Combine crushed mint and water in a saucepan.
Bring to a boil; reduce heat and simmer 15 minutes.
Remove and discard mint. Add sugar; return to a boil.
Reduce heat and simmer 10 minutes. Remove from heat and set aside.
For each serving, fill a glass with 1 cup crushed ice.
Add 1/4 cup bourbon and 1 tablespoon mint syrup, stirring gently.
Garnish with a fresh mint sprig.
Yields 48 servings.
Muddle mint, sugar and lime juice. Fill 6 tall glasses halfway with crushed ice. Distribute gin between glasses then mint mixture. Add ginger beer, if using.
Garnish with extra mint and serve.
In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes.
Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds.
For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon.
Fill with crushed ice, 1/4 cup bourbon and a splash of seltzer. Garnish with a mint sprig.
Crush fresh sprigs of mint in a 3 to 4-quart pan.
Fill with water; boil and boil and boil until it turns green.
Remove mint leaves.
Stir in sugar to taste until it is dissolved.
Store liquid in jars until ready to use.
Boil sugar and water 5 minutes.
Place mint leaves in 1-quart container.
Pour cooled syrup over mint leaves and refrigerate at least 12 hours, but no more than 24 hours.
Cover tightly.
Combine first four ingredients in a glass container; stir until sugar is dissolved.
Cover; let stand overnight.
Strain mixture in large pitcher, discarding mint.
To serve, fill chilled glasses with shaved ice; add julep mixture and garnish with fresh mint sprigs.
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
Fill ice cube tray with lemonade and freeze.
Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not \"water down\" the flavors.
Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them into the glass.
Pour in remaining ingredients and mix well.
Serve with a lime wedge on the edge of the glass.
Our troop leader Nashawn, also made this recipe using mint and raspberry extract to taste, and it got rave reviews.
For an alcohol variation, add 1-2 shots (30-60ml) of dark rum to 16 ounces of cooler. (No, The Girl scouts did not partake of this version!).
o coat. Cook for 4 mins per side for medium, or until
uinoa according to package instructions. For mint-yogurt sauce, mix yogurt with
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Combine and spread out to allow flowers and leaves time to dry, approximately 2 weeks, 6 teaspoons rose oil or your favorite potpourri refresher oil may be added.
Seal in a plastic bag for 2 to 3 days so the flowers will absorb the oil.
It is now ready to be placed in lace handkerchief as favors or showered on the Bride and Groom.
ream, milk and 1 Tbls mint leaves in a medium size
For Mint Pesto:
Combine the mint, parmesan and pine nuts in the food processor and process until finely chopped. With motor running, add olive oil, blending until smooth.
For the goat cheese mousse: Process the goat cheese in the cleaned processor until smooth. Add the whipped cream and blend just until incorporated.
Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you just see the green pesto oil around the perimeter of the mousse. Serve with fresh bread slices.