I am by far the most boring drink person. I wake up to coffee, and then drink water. Occasionally I will have milk with cookies or OJ cut with some sparkling water. Maybe fresh brewed tea, hot or cold, no sugar.
My alcohol drink of choice is red wine. I am just starting to drink beer. I think any mix drink with hard alcohol is foul. Boring I know.
Lately though I have been struck by all of the pretty drinks out there on Pinterest. Now this is the prettiest drink I have seen - pink is always preferred but this list of ingredients is something I thought I would enjoy without getting a stomachache. My single beverage list is really because when I branch out I tend not to feel too well after the fact.
What made this drink even better is the fact that I could use my ever growing mint in the garden. It just keeps growing and growing. I got lots of herbs this year. I used the basil a ton but lavender? mint? I really just have those to look pretty.
After making this pitcher up my hands smelled glorious for hours. I kept asking Mr. J to smell them. I think he was a bit weird-ed out but obliged like the good husband he is.
Apple and Mint Punch
Prep Time: 10 minutes
Ingredients (serves 4)
- 2 cups water
- 4 green tea bags
- 1 1/2 cups 100% apple juice
- 1 cup Mint Simple Syrup, recipe follows
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 cup sparkling water, chilled
In a small saucepan, bring the water to a boil over medium-high heat.
Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher.
Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.
To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.
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Mint Simple Syrup
Prep Time: 5 minutes
Cook Time: 5 minutes
- 1 1/2 cups packed fresh mint leaves
- 1 cup sugar
- 1 cup water
Chop mint. In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled for up to 2 weeks.
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