Yesterday was a day for baking and baking...and more baking. My excitement to veganize some recipes from Gems from the Wheat State caused me to end up baking three dishes (some successful, some not so much...all tasty, though!). Having this lovely concoction to drink during my baking session kept me on track!
Raspberry Mint Crush
adapted from Gems from the Wheat State, pg. F13, contributor Joyce Burnett
1 cup water, boiling
1/4 cup sugar
1/2 cup mint leaves, loosely packed
1 can frozen lemonade concentrate
1-12 oz pkg frozen raspberries
4 cups cold water
Boil water. In a large mixing bowl, combine hot water, sugar, mint, and stir until sugar dissolves. Let the syrup do its thing for 5 minutes. Add raspberries and lemonade concentrate to syrup and stir until melted. Add 4 cups cold water. Serve over ice.
You can either serve this with the berries and mint leaves or strained. Either way is delicious. Philip preferred the strained version, while I liked the addition of the berries.
Make this as a toast to the end of summer!
Past Vegan MoFo posts on this day:
VMF Day 3 2012: Chocolate Cookies and Vanilla Nut Ice-Box Cookies
VMF Day 3 2011: Soup's On!
VMF Day 3 2010: Hardy-Har and Get Ready to Implode...