When it’s hot and sunny, there is nothing better than a glass of a cold, refreshing drink.
I love mint, I always have and I hope I always will. I remember one time whilst I was still at university my friends and I took a trip to Bulgaria during our summer break. It was unbelievably hot and stuffy despite the gentle breeze coming off from the sea. I spent the entire two weeks drinking frozen water with an added mint liqueur (honestly not due to the alcohol content but because of the taste); there was no such thing as a mint flavouring anywhere around at the time and the idea of making a fresh mint tea each and every morning wasn’t really an option either… I have a ton of great memorises connected to the mint flavour… anyways… instead of infusing just pure water, I decided to infuse a fresh brewed mint tea.
1 large bunch of fresh mint
½ lemon (un-waxed)
½ orange (un-waxed)
2 slices of pineapple
Crushed ice (optional)
Carefully wash your lemon and orange; cut them in half and put one half aside for a moment, then slice the other half of each fruit. Peal your pineapple and cut out two thick slices.
Wash and roughly tear the mint and place it in a large pitcher.
Boil a litre of water and pour over mint.
Allow it to cool for 15-20 minutes, then add the sliced fruits (being lemon, orange and pineapple).
Put aside (or pop into the fridge) and allow to infuse for a few hours.
Serve over crushed ice with slice of lemon and orange on the side.
Depending on the type of mint you have used you will get a different colour in your final drink. Peppermint will produce a light green colour, whilst use of lemon mint (which I used here) will resolve in more yellow one.
I’ve never use chocolate mint before but I hope to find it in a store one day. I don’t suppose it will give me a chocolate coloured drink but I would hope for a slight hint of chocolate at least.
I hope you will like my creation it as much as I do.
Lately there has been a huge increase in the number of people talking about, making and of course drinking infused water. They are quick to make, tasty and much better for you than pure juices (at least calories wise). So today I would like to share with you my little twist on infused water… infused fresh mint.
Large bunch of fresh mint
1 juicy lemon
1tbsp pure honey
Crushed ice (optional)
Wash and roughly tear your mint. Place it in a pitcher jug.
Boil 1 litre of water and pour over your mint – just like you would to make a mint tea.
Allow it to cool a bit.
After 15 minutes or so, add one full table spoon of runny honey (and stir well) and the juice from half the lemon.
Slice the remaining half of the lemon into thick slices and pop into your jug (make sure that your lemon is un-waxed and well washed).
Put it aside and let it cool completely.
Serve once cold, ideally over crushed ice.
This is the perfect morning drink – very refreshing due to the mint and energising due to the honey and light on the pallet due to the lemon.
You can prepare it fresh on the day or prepare it in the evening to be ready for the next morning. If you decide to make it the night before there is few things to remember: once cold/-er pop it into the fridge, so it doesn’t spend the entire night at room temperature. In the morning, after retrieving it from the fridge, remove mint and sliced lemon from the jug – you can infuse your waters up to 12h but you shouldn’t leave any fruit / herbs in it for any longer. Once all the bits are removed you can enjoy your infused water for up to 3 days (if you keep it in the fridge).
Have you ever tried an infused water?
If you have, I would love to know what your favourite flavour combinations are.
I like simple recipes; with them there is no need for fancy cookbooks or exotic ingredients. They are easy to make and within the grasp of any cook no matter how good or bad you are in the kitchen.
One of these fast and easy meals is Baby Potato Salad with Mint and Onion.
You only need 30 minutes or so and you can enjoy something light and delicious.
1.5 kg of baby potatoes
1 small onion (I used half of red and half of white onion); chopped very fine
Handful of fresh mint; chopped very fine
2tbs of mayonnaise
Fresh cracked salt and paper to taste
And to create it you just need to follow these simple instructions below 🙂
1. Wash your baby potatoes and remove any eyes or bad bits then boil them in salted water for around 15 to 17 minutes. Remember be careful not to overcook them.
2. While your potatoes are boiling get chopping. Chop your onions and prepare the mint.
3. Once the potatoes are done you will have to cool them down. To speed up the cooling process keep them for about 5 minutes in some cold water; remember to change the water every minute or so because the potatoes will heat it up very quickly.
4. Once your potatoes are cold drain them well and then ideally pat dry with some kitchen towel. You can either leave them to dry in a natural way for an additional few minutes or as suggested use some kitchen roll to remove any remaining moisture.
5. Once nicely cooled down and totally dry, it is time to cut them into your desired size of chunks. We like out potatoes salad to have some big chunks so I only cut them in half or quarters depending on the original size of the potato.
6. Now pop your potatoes, onions and mint into a bowl; add salt and paper; add 2 table spoons of mayonnaise and mix well… but gently… you do not want to damage the shape of the already fragile potatoes 😉 Remember not to add to much mayonnaise; the potatoes should be just coated not covered completely so they are drowning in it.
That’s it! You are done! Nothing else to add to it just serve and enjoy!
This is one of those dishes you can prepare ahead of time, just cover the bowl with some cling-film and pop into the fridge till needed. Remember to take out half an hour before eating so it isn’t ice cold.