Melon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.
Ingredients:
1 Canary melon
½ cup sugar
¼ cup thinly sliced mint leaves
Grated zest and juice of 1 lime
Method:
1. Stir the sugar, 2 tablespoons of water, lime zest, and 1½ tablespoons of the lime juice in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let the syrup cool completely, and then refrigerate it until cold.
2. Strain the chilled syrup into a small bowl and stir in the mint. Allow the mint to infuse into the syrup for at least 5 minutes.
3. Set the melon on a work surface and with a sharp knife trim away the rind and cut the melon into 2-inch chunks. Transfer melon to a large serving platter and pour the cold syrup over the melon, and serve.
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Mojito Cocktail
The ultimate summer refresher, crafted with fresh mint and lime.
Ingredients:
10 fresh mint leaves
½ lime, cut into 4 wedges
2 tablespoons sugar
1½ ounces white rum
½ cup club soda
1 cup ice cubes
Method:
1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge. Serves 1.
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Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.
Ingredients:
2-3 ripe peaches, chilled
1-2 tablespoons Farm & Larder Lime basil simple syrup
2 cups sparkling mineral water
Vodka, to taste
Sliced lime wedges
Additional peach slices for garnish
Method:
1. Chop and pit the peaches, then place in a high speed blender or food processor along with about 1 tablespoon of the simple syrup. Purée until uniform, about 45 seconds to a minute. Check for sweetness, and add more simple syrup as desired. Pour mixture through a fine mesh sieve into a pitcher. Use a spoon to press out all the juice from peach pulp. Discard pulp.
2. Assembling one drink at a time, pour a ratio of one part peach purée and one part mineral water, leaving a bit of room at the top of the glass for a splash of vodka. Stir in vodka to taste. Top off with a squeeze of fresh lime and garnish with a slice of peach.
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Mint & Citrus White Wine Sangria
Sweetened with mint simple syrup, this citrus-kissed beverage is incredibly refreshing!
Ingredients:
1 bottle white wine, such as this week’s Domaine Pichot Vouvray
1 lemon, thinly sliced
1 lime, thinly sliced
8-10 mint leaves
Mint Simple Syrup (see recipe)
Method:
1. In a large carafe, place mint leaves and drizzle lightly with the simple syrup. Muddle leaves and syrup with a wooden spoon, then add lemon and lime slices, then pour in wine. Taste for sweetness and add more simple syrup to your liking. Serve over ice.
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Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Ingredients:
6 golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
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Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Ingredients:
1 bunch Hakurei turnips, scrubbed and trimmed
¼ cup mint, minced
2 cloves garlic, smashed and minced
3 tablespoons olive oil
Juice of a small lime
Sea salt and fresh ground pepper
Method:
1. Preheat your grill. Set turnips on a plate and sprinkle with sea salt.
2. Set turnips directly on grill grate away from direct heat and cover. Cook for 5 minutes. Flip turnips and continue to cook, covered. Check after 4-5 minutes, continue turning and cooking until turnips are cooked through.
3. To prepare vinaigrette, whisk together mint, garlic, olive oil, lime juice, plus salt and pepper to taste. Toss with turnips and let sit for 10-15 minutes. Season again with salt and pepper as needed.
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Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper
Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.
2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.
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Fennel-Lemon Crush
This spritzy drink is fit for a lazy morning, with muddled mint, fennel syrup and lemon.
Ingredients:
1 cup San Pellegrino sparkling water
½ cup fresh-squeezed lemon juice
4 tablespoons Farm & Larder fennel simple syrup (to taste)
2-3 fresh mint leaves
Sugar
Ice
Method:
1. In the bottom of a shaker, muddle the mint leaves with a dash of sugar. Add the lemon juice and syrup, and muddle well. Let this mixture sit a few minutes to steep.
2. Add San Pellegrino and ice, and shake well. Strain into a cocktail glass and garnish with fresh mint.
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Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!
Ingredients:
4 large red grapefruit, or a combination of grapefruit and other fresh citrus fruit
4 cups reduced-fat plain yogurt
2 teaspoons grated lime zest
2 tablespoons lime juice
3 tablespoons honey
Torn fresh mint leaves
Method:
1. Cut a thin slice from the top and bottom of each grapefruit; stand fruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit.
2. In a large bowl, mix yogurt, lime zest and juice. Layer half of the grapefruit and half of the yogurt mixture into 6 parfait glasses. Repeat layers. Drizzle with honey; top with mint.
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Apple Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Ingredients:
1 cup sugar
1 cup water
1 cup packed mint leaves, stems removed
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
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