Beat the butter, sugar and mint until they begin to change
saucepan. Boil, while stirring, for 5 minutes. Remove from heat
Bring water and sugar to a boil in a small saucepan. Cook until dissolved, about 1 minute. Turn off heat and add mint sprigs. Steep for 3 minutes as mint syrup cools. Remove and discard mint.
Combine ice, margarita mix, tequila, 1 ounce mint syrup, and bourbon in a blender. Blend until smooth. Pour into 4 glasses.
Place watermelon, mango, wine, ice cubes, rum, agave nectar, lemon juice, and mint syrup into a blender; puree until punch is smooth and frothy.
Strain punch into a pitcher. Refrigerate at least 1 hour.
Add 1 cup of sugar to the water.
Boil for 5 minutes; cool. Add the lemon juice and mint syrup.
Freeze.
When frozen, take out, put in bowl and beat, then add 2 egg whites, beaten stiff. Freeze again and serve.
For the syrup:
Put the sugar and
nto prepared pan.
Bake for 20-25 mins, until toothpick
nife. P.
our Orange Syrup over cakes; allow to sit
wo-thirds full.
Bake for 20-25 mins, until toothpick
FOR THE CAKE: Preheat oven to
he batter into the skillet for each pancake.
Cook until
FOR THE PUDDING: Preheat oven to
In small saucepan, combine sugar and water.
Over medium-low heat, bring to a boil, stirring occasionally.
While syrup is heating, rinse mint leaves under water to eliminate dirt.
Once sugar has dissolved, remove from heat and add mint leaves, making sure they are submerged.
Cool 1 hour.
Strain.
Store in an airtight container and refrigerate; will keep for 3-4 weeks.
igh speed with electric mixer for 2 minutes. Then mix in
dd the sugar and torn mint leaves and place the saucepan
To make the Lime-Mint Syrup, bring the sugar and water to a boil cook until completely dissolved, only about 1 minute. Remove from heat, stir in the lime zest and mint, and let sit for about 30 minutes. Strain, cover and refrigerate until chilled.
Muddle mint and lime with the crushed ice in the bottom of a large pitcher. Add chilled Lime-Mint Syrup, rum, lime juice, and more ice. Top off with chilled club soda, to taste.
Pour into glasses over crushed ice and serve. Garnish each cocktail glass with a lime slice and mint sprigs.
Combine water, sugar and chopped mint leaves in a small saucepan.
For the syrup, place sugar, lemon juice, zest, cinnamon sticks and 3/4 cups water in a saucepan. Heat on low, stirring, until sugar dissolves. Increase heat to medium and simmer 5 mins, without stirring, until syrupy. Cool to room temperature.
Arrange melon in serving bowls. Drizzle with syrup, decorate with mint and a halved cinnamon stick, and serve with yogurt or cream.
Combine sugar, lime juice, mint and honey. Toss with nectarine slices and set aside to marinate for 30 mins. Arrange in a fan shape on a serving platter, drizzle the lime honey over top and garnish with mint leaves.
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.