Raspberrymintcooler Recipes

Steps:

• In food processor, process 4 cups of the strawberries and the sugar with on-and-off motions until smooth.
• Pour pureed strawberries into large pitcher. Slice remaining 1 cup strawberries; set aside.
• Just before serving, stir in ice, carbonated beverage, sliced strawberries and mint.

Steps:

• Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them into the glass.
• Pour in remaining ingredients and mix well.
• Serve with a lime wedge on the edge of the glass.
• Our troop leader Nashawn, also made this recipe using mint and raspberry extract to taste, and it got rave reviews.
• For an alcohol variation, add 1-2 shots (30-60ml) of dark rum to 16 ounces of cooler. (No, The Girl scouts did not partake of this version!).

Steps:

• In a large saucepan, bring the water, mint and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; let stand for 5 minutes. Add the raspberries and the lemonade concentrate; gently mash raspberries., Line a strainer with four layers of cheesecloth; place over a 1-gal. container. Slowly pour raspberry mixture into strainer' discard pulp and mint. Add cold water to the raspberry juice; stir well. Serve in chilled glasses over ice.

Steps:

• Combine raspberries, sliced lemon (if using), vanilla bean, and sugar in a double boiler or heatproof bowl set over a pan of simmering water. Cook, stirring, until raspberries have released most of their juices, about 12 minutes.
• Strain through a fine sieve, pressing gently with the back of a spoon; discard solids. Let cool. Pour 1/4 cup syrup into each of 3 ice-filled glasses. Top each with 1 cup seltzer. Serve with lemon wedges.

Steps:

• Fill glass with ice. Add Smirnoff Raspberry Flavored Vodka, soda, and lime juice. Stir well. Garnish with lime slice.;

Steps:

• In a large saucepan, bring water, mint and sugar to a boil.
• Stir until sugar is dissolved.
• Remove from the heat; let stand for 5 minutes.
• Add the raspberries and the lemonade concentrate; gently mash raspberries.
• Line a strainer with four layers of cheesecloth; place over a 1-gal. container.
• Slowly pour raspberry mixture into strainer' and discard pulp and mint.
• Add cold water to the raspberry juice; stir well.
• Serve over ice.

Steps:

• Combine frozen raspberries, orange juice, and wine in a blender. Pour into glasses and garnish with mint and raspberries.

Steps:

• Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.

Steps:

• Lay all 8 of the graham cracker squares onto a serving plate. Place 3 unwrapped creme de menthe thins on each of 4 of the graham cracker square. Spread 1/2 tablespoon raspberry preserves on one side of the remaining 4 graham cracker squares.
• Heat marshmallows over an open flame until they begin to brown and melt. Place hot marshmallows on top of the creme de menthe thins and top with the jam side of the other graham crackers. Allow marshmallows to cool for 1 minute before eating.

Steps:

• Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.