Mint overruns summer gardens, fresh raspberries fill Utah’s fruit stands and juicy limes pile high at local markets. Give you any ideas? If you see the makings of a smashing summer drink, we’re with you. Let’s get muddling.Â
RASPBERRY MOJITO
Muddle a handful of mint leaves (10-12) with a lime wedge in the bottom of a tall glass. Add a couple more lime wedges, a fistful of fresh raspberries and 1/2 ounce of simple syrup (or more to taste). Muddle again to release the fruit flavors and mint oils. Fill the glass with ice, pour 1 1/2 ounces of white rum over the ice, and then top the mixture with club soda. Garnish with lime wedges, more berries and mint. Serves only one, so make another.Â
Make it a Mocktail:Â
Simply remove the rum from the recipe and pour a mixture of equal parts limeade and club soda over the muddled fruit and mint.Â
ICE CAPADES
Add fun and flavor to your cool summer drinks with fruit and herb-infused ice cubes.Â
1.Wash fruit and herbs and cut them into desired size
2.Add a few pieces of fruit and/or herbs to the compartments of your ice cube trayÂ
3.Fill the tray with water
4. Freeze completely
BERRY WORSHIP:
Mark the Date
We all love Bear Lake raspberries, but in Garden City they are so revered that the shorefront town celebrates the harvest every summer with its Raspberry Days Festival. This year, the event is being held August 5-7. Log on to gardencityut.us/raspberrydays for details and activities
Find more summertime recipes here.
