Yesterday we shared a Basil-Lime Sorbet recipe. Today I have a Pineapple Mint Ice which is simpler to make with just a blender and a pan to freeze the ice.
1/2 cup grapefruit juice
Mix all ingredients together. Puree until pineapple is completely blended
and mint leaves are finely chopped.
Place in the freezer in a backing pan until mixture is firm but not
solid, about 1 to 2 hours. Scoop out into
sherbet or tall parfait glasses. Garnish
with mint sprigs and serve.
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights GardAug
September - Salsa, Corn and Jelly
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal Cocktails
Pineapple Mint Ice
1 cup cubed fresh pineapple (or 1-8.25 oz. can unsweetened chunks)
1/4 cup honey
1/2 cup grapefruit juice
15 to 20 fresh pineapple or apple mint leaves
1/2 tsp grated fresh lemon peel
2 Tbls fresh lemon juice
Springs of fresh mint for garnish
To find any recipe featured this month -
use the search box and type: GardAug
To find any theme recipe from this year type:
recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights GardAug
September - Salsa, Corn and Jelly
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal Cocktails
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