Mint Mojitos

This Cuban drink is one of the top refreshing cocktails you can enjoy, especially during warm days. Lime + mint + bubbles (and let’s not forget, Rum) = Perfection! Great for a summer happy hour using mint from your AeroGarden.

 

Get started –

  • Cut a lime into wedges
  • Add a lime wedge and 10 mint leaves into the bottom of a glass
  • Use muddler or handle of wooden spoon to crush mint and lime to release mint oils and lime juice
  • Add 2 more lime wedges and 2 tablespoons of white sugar and muddle again
  • Fill the glass up to the top with ice
  • Pour 1.5 fluid ounces of white rum over the ice
  • Fill the rest of the glass with carbonated water
  • Stir
  • Taste – Add more sugar if you want
  • Garnish with lime wedge and mint sprig

Tips –

Avoid over-muddling the mint, it will give the mojito a grassy taste. Over crushed mint breaks the chlorophyll filled veins in the leaf which gives a bitter grass taste.

You want to lightly press down on the leaves with the muddler or wooden spoon and gently twist.

Don’t forget, the Cocktail & Mocktail Herb Seed Pod Kit (July’s Plant of the Month) is 25% OFF through July!

-Cheers!

 

Lemon Balm Honeysuckle Cocktail

Cool off with this Lemon Balm cocktail! Make with lemon vodka or white run. Try it with July’s Seed Pod Kit of the Month, Cocktail & Mocktail Herb Blend (25% OFF through July).

Lemon Balm, Lemon Mint, or Mint leaves compliment the lemon and honey in this cocktail.

 

 

Lemon Balm and Mints are pruned in the same method. Watch the video above for help with pruning.

INGREDIENTS

  • 6 tablespoons honey
  • 2 cups lemon vodka or white rum
  • 3/4 cup fresh lemon juice
  • 1 cup (loosely packed) fresh lemon balm leaves or mint leaves
  • 8 lemon slices

PREPARATION

    • Stir honey and 6 tablespoons hot water in a large pitcher until honey is dissolved. Stir in vodka and lemon juice. Add 2 cups ice cubes. Cover and refrigerate until chilled, about 2 hours.
    • Squeeze lemon balm several times to lightly bruise leaves; add to pitcher. Fill Old Fashioned glasses with ice cubes. Divide cocktail among glasses. Garnish with lemon slices and serve.

Makes 8 servings

Courtesy of Epicurious

Summer (Solstice) Rolls!

Spring Into Summer!

This fresh “Summer Roll” is the perfect way to kick-start your summer. Enjoy fresh crunchy vegetables, herbs and noodles rolled in rice paper wrappers and dipped in a homemade peanut sauce.

Plus, you can use the herbs you’ve been growing as the star ingredients!

YIELD
4 servings
ACTIVE TIME
30 minutes
TOTAL TIME
30 minutes

INGREDIENTS

Summer Rolls:

  • 4 rice wrappers
  • 4 sprigs of Thai basil
  • 4 sprigs of mint
  • 4 sprigs of cilantro
  • 1 carrot
  • 1/2 bell pepper
  • 1/2 cucumber
  • 1/4 lb of vermicelli rice noodles
  • 4 oz of tofu, sliced

Need help with pruning and harvesting? Click here to view tutorial videos.

Peanut Sauce:

  • 1 tablespoon of peanut butter
  • 1 1″ piece of ginger, peeled
  • 1 small garlic clove
  • 2 teaspoons of tamari
  • 1 teaspoon tamarind extract
  • 1/4 piece of palm sugar
  • 1 teaspoon of red pepper flake (optional)
  • 1/4 cup of water (as needed)

Short on time? You can also pick up a peanut sauce at your local grocery store!

INSTRUCTIONS

Summer Rolls:

  1. The first and most important step is to have all of the vegetables washed and thinly sliced before you begin assembling.
  2. Soak the rice noodles in boiling water off of heat in a bowl until tender and follow directions on the packaging.
  3. Dip the rice paper wrappers in warm water for 10-15 seconds until they are malleable. Don’t let the wrappers become too soft, they are delicate!
  4. Lay the rice paper on the counter and begin layering the ingredients just off center.
  5. Roll tightly, folding in the sides.

Peanut Sauce:

  1. Combine all ingredients in a mixing bowl
  2. Whisk
  3. Add water to desired consistency

Now you’re ready to serve!

SCALLOPS WITH ASIAN NOODLE SALAD

Fresh and tasty dish to use those herbs you’ve been growing, such as MINT, BASIL, and CILANTRO!

107069

YIELD
Makes 4 servings

INGREDIENTS

Salad

  • 4 ounces bean thread noodles (cellophane noodles)*
  • 4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
  • 1 cup bean sprouts
  • 1 cup matchstick-size strips seeded peeled cucumber
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted salted peanuts
  • 2 tablespoons finely shredded carrot
  • 1/3 cup water
  • 1/4 cup Thai fish sauce (nam pla)*
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 teaspoon minced serrano chili
  • 1 teaspoon chili-garlic sauce*

Scallops

  • 1 pound sea scallops
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 shallots, thinly sliced
  • 1 tablespoon finely chopped lemongrass*
  • 1 large garlic clove, chopped
 PREPARATION

For salad:

  1. Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
  2. Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.

For scallops:

  1. Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
  2. Divide salad among 4 plates; top with scallops and serve.

Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.

Courtesy of Epicurious

Matcha-Mint Sparkler

Matcha in the morning, matcha at night, matcha all through the day! This lime-mint-matcha combo is a great morning or afternoon pick-me-up, or add a splash of rum for a bright and refreshing cocktail.

Mint-Matcha-Sparkler-10022017

YIELD
Makes 2 servings
ACTIVE TIME
5 minutes
TOTAL TIME
10 minutes

INGREDIENTS

  • 2 limes, divided
  • 2 tablespoons sugar
  • 3 tablespoons mint leaves, divided
  • 2 teaspoons matcha (green tea powder)

PREPARATION

  1. Slice 1 lime in half, then slice 2 wedges from 1 half and reserve for garnish. Juice remaining 1 1/2 limes to yield 2 Tbsp. juice. Combine lime juice, sugar, and 2 Tbsp. mint leaves in a measuring cup or cocktail shaker. Muddle mint with the back of a spoon. Let sit 5 minutes.
  2. Meanwhile, pour 1/2 cup water into a small bowl. Sift matcha through a fine-mesh sieve into water and whisk until smooth. Whisk matcha into mint mixture, then divide between 2 glasses filled with ice. Top with sparkling water. Garnish with lime wedges and remaining 1 Tbsp. mint.
Cooks’ Note
Matcha is available at Japanese markets and online.