Raspberry Mint Cooler
Kids will enjoy lending a hand with this recipe. They can pluck the mint leaves off the stems and, with adult supervision, blend the ingredients into a puree. Then they can add the final garnishes to the glasses.
Ingredients:
- 1/2 cup superfine sugar
- 22 raspberries
- 22 fresh mint leaves, plus 4 sprigs for garnish
- Ice cubes as needed
Directions:
Select 4 tumblers. In a saucepan over medium-low heat, combine the sugar and 1/2 cup water. Bring to a simmer, stirring to dissolve the sugar. Remove the sugar syrup from the heat and let cool.
In a blender, combine 18 of the raspberries, the mint leaves and the sugar syrup and process until a smooth puree forms. Strain the puree through a fine-mesh sieve into a pitcher. You should have about 2/3 cup. Add 1 1/3 cups water.
Fill the glasses with ice and divide the raspberry mixture among the glasses. Garnish with mint sprigs and the remaining raspberries speared on a cocktail pick. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
In a blender, combine 18 of the raspberries, the mint leaves and the sugar syrup and process until a smooth puree forms. Strain the puree through a fine-mesh sieve into a pitcher. You should have about 2/3 cup. Add 1 1/3 cups water.
Fill the glasses with ice and divide the raspberry mixture among the glasses. Garnish with mint sprigs and the remaining raspberries speared on a cocktail pick. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).