How to make mint 'liqueur' for your mocktails скачать в хорошем качестве

How to make mint 'liqueur' for your mocktails

Admit it: you are just as guilty as we are of shopping hungry and snapping up giant fistfuls or fresh herbs, dreaming of all the expertly garnished salads and dishes you are going to lay down on your table that week. You see yourself gently tossing freshly chopped tarragon over your artfully arranged nicoise, in slow motion, with dappled sunlight falling across your table, as you laugh and laugh and laugh at nobody and nothing in particular... Record scratch That bundle of herbs is actually going to get jammed into your vegetable crisper and used for a few pithy leaves, then completely forgotten about. Like an unsightly mole you will avoid acknowledging it until the tipping point has been breached, and the whole mess has to be excised. We're here to tell you that there is another way. Use up your unsightly, unloved fresh herbs before they turn your crisper into its own protected swampland ecosystem.Turn them into a liqueur instead! We are using mint here, but this can just as easily translate to basil, tarragon, thyme, rosemary or whatever herbs float your boat. Just remember to be gentler on the leafier greens when it comes to simmer time. If you really want to baby your herbs, don't simmer at all and just throw them into hot water, remove from heat and allow to steep for longer. xo MUM