April Thirsty Thursday Recipes

Join us this Thursday night, April 20th from 5:30-7pm. We will showcase seasonal cocktails made from the plants you grow in your own garden. We will demonstrate how to use your garden harvest to create tasty, refreshing, praise worthy cocktails  to share with your friends, neighbors and family- From Garden to Glass! Everything from herbs, veggies, berries, shrubs and flowers.  We highlight what is in season now or what will be coming into season very shortly.  This Thursday we will be showcasing mint, rhubarb and strawberries.

Mint Ginger Lemonade
Ingredients:
Mint Ginger Simple Syrup:
3/4 cup sugar
3/4 cup water
1/2 cup packed mint leaves, torn
1-inch piece of fresh ginger, diced

Lemonade:
3 cups cold water
3/4 cup freshly squeezed lemon juice (roughly 6-7 large lemons)
batch of mint ginger simple syrup (see recipe above)
fresh mint
1 lemon, sliced thinly

Directions:
Prepare Simple Syrup:
Combine all of the simple syrup ingredients in a small saucepan.
Bring to a low simmer, and stir until the sugar has dissolved completely.
Boil and simmer the syrup for an additional 1-2 minutes. Remove and place in a heatproof bowl. Allow to come temperature, or alternative cover and allow to infuse in the fridge for at least 30 to 45 minutes or overnight (for a more intensely flavored lemonade).
Once chilled, strain simple syrup through a fine-mesh sieve. Discard the mint leaves and ginger pieces.

Make Lemonade:
In a large pitcher, combine the water, lemon juice, and a full batch of mint ginger simple syrup. Stir well.
Add fresh mint and sliced lemon slices to the pitcher as desired. Chill.
Serve lemonade chilled or alternatively, over homemade mint ice cubes (simply add fresh mint leaves to your ice cube tray–optional).

Rhubarb Elderflower Mojito
Yields 1 cocktail
2 sprigs fresh mint
1½ tablespoons fresh squeezed lime juice
¼ teaspoon lime zest
1 ounces white rum
1 ounces rhubarb syrup (recipe follows)
½ ounce elderflower syrup
In the bottom of a glass, muddle mint, lime juice and lime zest using a muddler or the end of a wooden spoon. Once the mint is mashed well, add the rum and syrups and gently stir. Top cocktail with ice and garnishing with a slice of rhubarb and mint.

Rhubarb Syrup
2 stalks chopped rhubarb
¾ cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ whole vanilla bean
Combine all ingredients in small saucepan. Bring to a boil, then reduce and simmer for 5 minutes. Let the syrup cool completely before straining.

White Strawberry Lemon Sangria
2 lemons, thinly sliced
1 apple, cored and sliced (any kind)
1 cup strawberries, hulled and sliced lengthwise
1 (750 ml) bottle white wine (a dry-ish white wine is best – like Sauvignon Blanc or Chardonnay)
1/2 cup light rum
4 cups lemon-lime soda
Directions:
Add lemon slices to a large pitcher, then the apples and strawberries.
Pour the wine and rum over the top.
Cover and place in the refrigerator for 4 – 5 hours.
Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve.

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