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Fresh Minted Lemonade
Fresh Minted Lemonade
INGREDIENTS
DIRECTIONS
To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice
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Watermelon Mojito with Fresh Mint
Watermelon Mojito with Fresh Mint
INGREDIENTS
DIRECTIONS
Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving. Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold
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Asparagus,Lemon and Mint Risotto
Asparagus, Lemon and Mint Risotto
INGREDIENTS
DIRECTIONS
Melt 1.5 tbsp of the butter together with the olive oil in a large, heavy-bottomed saucepan. Add the onion and garlic and sauté until the onion is translucent and soft but do not let it brown.
Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter. Add the white wine and keep stirring until the liquid has been absorbed almost completely.
Add the hot stock a ladleful at a time. Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot. Once each ladleful is absorbed, add the next until the stock has all been added. The rice should be soft but each grain should retain some bite in the center, perfectly al dente, which should take about 20 minutes.
5 minutes before the rice is ready, cook the asparagus pieces in boiling water for 3-4 minutes, or until tender. Drain and reserve.
Stir the asparagus, mint and lemon juice into the risotto. Cook over a low heat, stirring constantly, until heated through. Remove from the heat and stir in the grated Parmesan cheese and remaining 1.5 tbsp of butter. Taste and adjust the seasoning if necessary.
Using a vegetable peeler, slice your reserved whole asparagus into thin ribbons. Garnish the risotto with this and a little more grated Parmesan and serve immediately.
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