Lemonade with Mint Syrup

Excuse the bread crumbs, please. They are from the bread below, and before I had a chance to clean up the counter, I was on to my next picture...

By the time 8-8:30 AM rolls around, I've usually meditated for 1 hour and run 3 to 5 miles. FYI, the meditation occurs almost every day but the running is a 3 day a week activity. I don't run every day! It's hard enough 3 times a week. Running is what allows me to eat bread every day so it's a must do activity.

Anyway, by the time I get home, I'm thirsty and water is not what I crave. Truthfully, some times I crave coke. I know, so BAD but you can't help what you crave sometimes. Fortunately I don't ever have any of it at home or I would be in trouble. Instead, I try to crave lemonade, and now with a minty twist, it's all I can think about during my run.

I despise food waste regardless of how little I may spend on a particular item. I bought mint for a recipe, and of course had a huge amount to use up. What to do? I decided to make mint syrup but then what? Mint juleps, mohitos, etc. At 8:30 AM it's probably not appropriate. Why not lemonade with a little mint syrup?! It's really refreshing on a hot or cool day, and really hits the spot without all the caffeine and high fructose sugar. Would also be fabulous with lime or sparkling water.

On my way in to the house, I grab a few lemons from my tree. Or on good days, I grab lemon juice cubes from the freezer. If you want to make a single serving, use 1 lemon juice cube (approx. 2 tbs), 1 cup of water, and 2 tbs mint syrup, and 1 tsp of sugar or to taste.

Approximately 4-6 serving

Ingredients

- 3/4 c lemon juice

- 3/4 c mint syrup (see recipe below)

- 6 cups water

- 1/4 cup sugar or to taste

Preparation

Place ingredients together in a pitcher, stir and serve with ice.

Mint Syrup

- 2 c water

- 2 c sugar

- 1 1/2 to 2 c chopped mint

Preparation

In a small sauce pan, place water, sugar and mint. Cook over medium heat, stirring until sugar dissolves, and let simmer for 5 minutes. Take off heat, and let steep over night. Strain mint, and store in air tight container in the fridge for approximately 3 weeks.

Coconut & Lime Cupcakes

I made these cupcakes because Quirky Cupcake was hosting the Cupcake Hero event with the key ingredient being lime, which had to be used in the cake or frosting. I generally love really simple cupcakes but this ingredient inspired me to the more exotic and unusual. Since I'm always trying to expand my horizons I decided to make something out of the ordinary. The recipe comes from The Artful Cupcake. The cupcake was not too sweet and went well with the sweet-tart frosting. The frosting contained the lime and I thought it was great. Tart but not so tart that you cringe. It helped cut down the sweetness of the frosting.

A big plus of this recipe is that it does not waste any thing. While the cupcakes required egg whites, the yolks could then be used for the frosting! Next time I might soak the coconut for longer but it definitely added texture to the cupcake. The picture is so-so and doesn't do justice to the cupcake at all.

Makes 24 cupcakes

Ingredients -- Coconut Cupcakes
-3/4 cup wide strips unsweetened coconut
-1 1/4 cups unsweetened coconut milk
-1 egg
-3 egg whites
-2 3/4 cup cake flour
-1 T baking powder
-1/2 tsp salt
-8 oz unsalted butter, room temp.
-1 1/2 cups sugar

Preparation
1. Preheat oven to 350%. Prepare muffin pans with nonstick spray. If you want cupcakes to have smooth sides, don't use baking cups.

2. Soak the coconut strips in 1/4 cup of the coconut milk. Set aside.

3. Combine the remaining cup of coconut milk with the egg and egg whites.

4. Sift together the flour, baking powder, and salt.

5. Cream the butter and sugar together until pale and fluffy. Add the soaked coconut flakes.

6. Add egg mixture to the butter mixture in 3 parts, alternating with the flour mixture in 2 parts. Between additions, mix thoroughly and scrape down the sides of the bowl.

7. Pour the batter in those prepared pans, filling approximately halfway. Bake 18 to 20 minutes, until the tops are starting to color.

8. Let the cupcakes rest a few minutes, then turn them out onto a cooling rack and allow them to cool completely before icing.

Ingredients -- Lime Curd
-1 tsp water
-1/2 tsp unflavored gelatin
-1/2 cup sugar
-Juice of 3 limes
-Green food coloring
-Zest of 1 lime
-2 ounces unsalted butter, softened and cut into pieces

Preparation
1. Put the water in a small mixing bowl and sprinkle the gelatin over it to soften.

2. In heavy saucepan, whisk the egg yolks and sugar to blend thoroughly. Whisk in the lime juice.

3. Place the saucepan on medium heat. Stirring constantly (but not vigorously) with a wooden spoon, cook the mixture until begins to steam and then thickens. When you can draw a line with your finger across the curd on the back of the stirring spoon and the line stays without dripping, take it off the heat.

4. Strain the curd into the mixing bowl with the gelatin, and whisk to incorporate.

5. Put a drop of green food coloring in a small dish, and use a tooth pick transfer just a smidgen to the mixture (a full drop might make the mixture too dark). Stir to see the effect. Continue until you reach the desired pale green.

6. Add the zest and butter, and whisk until the butter is melted and everything is an even color.

7. Refrigerate 30 minutes, or until the lime curd has thickened to a spreadable consistency.

I'm ready for some much needed sleep!