Happy Hour: Freezer Full of Mint

I mentioned in another post that I recently acquired one pound of mint- that’s a lot of mint! I was forced to come up with lots of different ways to use it. I chopped it and served it on salads and sandwiches. I hosted a mojito party at my apartment. I tried to come up with a vegetarian substitute for lamb, and failed.

Then I made some ice cubes!

I started by measuring roughly one cup of mint leaves and dumping them into my mortar (or is it my pestle?)

I decided to grind them in the mortar and pestle to release more of their flavor. Unfortunately, they do turn a brownish green color so the ice cubes are more flavorful but not as pretty as they would be with pure un-smooshed mint leaves. If you want pretty, playful, bright green mint leaves suspended in your ice cubes, skip the mortar and pestle step.

I did not grind them entirely. I just mashed them up to release the mint essence. Then I divided the mint among 2 ice cube trays (28 cells total). To one tray I added a few frozen pomegranate arils per cell. Just for fun.

Then I filled them with water and froze them for 4-6 hours.

These ice cubes are great in sparkling water with lime.

I am looking forward to using them in iced tea and lemonade too!

But I still had a bit of mint leftover, and I had this other problem on my hands.

Yes, smashed raspberries. They’re so pretty but so. . . ugly. What to do?

You guessed it. . . Cocktails!

These slushy raspberry mint daiquiris have an intensely delicious flavor and they cool you down so quick, you have to give them a try this summer. Added bonus – serving of fruit!

Raspberry Mint Daiquiri (serves two)

Ingredients:

  • 1 cup crushed ice
  • 1 cup fresh raspberries
  • 4 oz light rum (go for 3 oz if you’re trying to be good)
  • 1 oz lime juice
  • 2 Tbsp cane sugar (or equivalent sweetener of your choice)
  • 10 mint leaves
  • 1/4 cup club soda

Preparation:

  1. Combine first six ingredients in a blender and blend until all of the ice chunks are gone. If you have a great blender (I don’t), blend until smooth.
  2. Add club soda to blender and pulse a few times until combined. This will fizz up the drinks.
  3. Note: if the raspberry seeds bother you, puree the raspberries separately first and then strain through a fine mesh strainer. Or let them sink to the bottom of your glass and move your straw off the bottom, like I did.

Enjoy!

Don’t worry – I’m not drinking alone. . .

That’s better!

Stay cool, my friends.

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