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Mint Drink Recipes – The New York Times

2. Place mint in a small bowl. Add 1 cup boiling water, and muddle the mint. Set aside to steep 5 minutes. Stir in honey. Pressure proper right into a 6-cup pitcher.

3. Slowly pour brewed tea into the pitcher, holding the teapot a minimal of a foot above the pitcher — that’s the necessary Moroccan methodology to aerate the tea. Style tea for sweetness and alter the amount of honey if needed. Refrigerate a minimal of 1 hour.

4. Pour tea into ice-crammed glasses, garnish with mint and serve.

Time: 10 minutes

Yield: 1 to 2 servings

½ cup spearmint leaves, packed

1 cup chopped, peeled and seeded cucumber (about one frequent cucumber)

8 ounces pineapple juice

1 ripe nevertheless company Hass avocado, pitted, peeled and diced

2 tablespoons lemon juice

½ teaspoon ground white pepper

Pinch of salt

1. Place mint, cucumber and pineapple juice in a blender and blend until clear. Add avocado and blend as soon as extra. Add lemon juice, pepper and salt. Mix briefly. To make use of a meals processor in its place of a blender, first activate the machine and strain the mint down the feed tube. Scrape the perimeters of the bowl, add the remaining elements and course of until clear.

2. Pour into 1 or additional glasses and serve.

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