Kin Food

Ingredients

  • 1/2 (12-ounce) bag cranberries, plus more for garnish
  • 1 bunch fresh mint, saving some for garnish
  • 1 orange sliced, saving some for garnish
  • 1/3 cup sugar
  • 1 liter sparkling water
  • White rum, optional

Directions

In a large pitcher, add the cranberries, mint, orange, and sugar. Muddle them with a wooden spoon, working out the juices of the fruit and dissolving the sugar. Add the sparkling water and stir to combine. Pour the mixture over ice and garnish with a slice of orange, some cranberries, and a sprig of mint. For the adults, add the white rum.

Watermelon Mint Sorbet

Ingredients
4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender)
1 tablespoon + 1 teaspoon raw (turbinado) sugar
3 limes, juiced
3 tablespoons white rum
pinch sea salt
1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)




Instructions
Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).
Add the mint and blend until the mint is chopped into large flecks.
Chill in refrigerator for 30 minutes.
Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.
Transfer to an airtight container and freeze for a few hours. Serve.
Read More at: http://cookieandkate.com/2011/watermelon-mint-sorbet/

 

Watermelon Mint Sorbet

Ingredients
  • 4 pounds of watermelon, seeded and scooped into big chunks (that’s the most that would fit in my blender)
  • 1 tablespoon + 1 teaspoon raw (turbinado) sugar
  • 3 limes, juiced
  • 3 tablespoons white rum
  • pinch sea salt
  • 1 tablespoon + 1 teaspoon mint, chopped (I wish I had used more than pictured above!)
Instructions
  1. Toss watermelon chunks, sugar, lime juice and rum in a blender. Pulverize the watermelon (to pulverize sounds like more fun than to purée, right?).
  2. Add the mint and blend until the mint is chopped into large flecks.
  3. Chill in refrigerator for 30 minutes.
  4. Pour mixture into your ice cream maker and process according to the manufacturer’s instructions.
  5. Transfer to an airtight container and freeze for a few hours. Serve.

Read More at: http://cookieandkate.com/2011/watermelon-mint-sorbet/

 

For the person wanting to impress a bearkin-- maybe something as simple as a bowl of berries drizzled in honey and garnished with mint leaves would make a good snack? I've no idea really, but it sounds good to me.
Anonymous

Yum!

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CREAMY NO-COOK MINTS (via CUPCAKE REHAB | est. 2007)

CREAMY NO-COOK MINTS (via CUPCAKE REHAB | est. 2007)

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