Summer dreams, mint concoctions
I imagine there is a place in these United States where it is warm in May and it is not raining like the end of the world. I imagine a place where the sun shines bright and warm breezes dance through the trees instead of the dense fog and drilling drizzle that has hovered over Massachusetts for weeks on end.
In such a place, you are likely to need cooling libations that bring relief to a perspiring (never sweating) brow and an excuse to sit on the porch and relax after weeding the garden.
For such a moment and such a far-away place, I recommend a non-alcoholic Pineapple Mint Tulip
Ingredients:
1 C Pineapple juice (make it fresh for better flavor)
2 TBS sugar, powdered
1 TBS grenadine*
1 small bunch of fresh Mint, as much as desired
Ice cubes, as many as desired
Directions:
Mix juice, sugar, and grenadine together well. Rub mint leaves on the inside of your glass, fill 1/2 way with ice and top off with your juice mix.
* About Grenadine (grenadine syrup) is a blood-red, strong syrup made from pomegranates. It is the number one among fruit syrups, and is used in many cocktails not only for sweetening, but also to give them a red color.
Grenadine syrup for use in a bar is usually bought on bottles, but you can also make your own:
Use 4 pomegranates to make about 2 cups of pomegranate syrup. After removing seeds, process with food processor knife blade. Simmer pulp with 1/4 cup honey over low heat 3 minutes. Stir well. Strain to remove seeds. (Source: The Webtender)
For the rest of us cold and wet huddling masses in New England, I might suggest a Hot Toddy to help with the moldy frostbite of our lovely northern spring.
Cookbooks used:
