Peppermint Lemon Food

PEPPERMINT MERINGUES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
• Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
• Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

PEPPERMINT LEMONADE

Steps:

• Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

LEMON, LIME AND PEPPERMINT SORBET

Steps:

• You can knock up this delicate lemon sorbet from scratch in minutes, then just freeze and enjoy.
• Place the sugar and water in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while. Zest and squeeze your limes and lemons and chop your peppermint. Mix everything together in a plastic or earthenware container and place in the freezer.
• Generally a sorbet takes 2 hours to set. Try to stir it around every 30 minutes if you remember.

LEMON PEPPERMINT STICK

Steps:

• Slice a lemon in half around the circumference. Some people cut the top third off but I find that the short sticks do better in half a lemon. Also, if this is a fundraiser you have a better profit margin if you can sell 1 vs. the one.
• Use a little knife to make a small X in the center of the lemon and press the soft peppermint stick into the center.

LEMON STICK

Steps:

• Wash and dry 3 large lemons.
• Cut lemons in half width-wise.
• Cut a small cross in the center of the cut section to insert the peppermint stick.
• Insert the peppermint stick in the center of each lemon half.

HOMEMADE LEMON & PEPPERMINT CORDIAL

Steps:

• 1. Juice your lemons and keep the peels to make chemical-free cleaning spray later. 2. Combine the sugar and 2 cups of water. Bring this mixture to a boil and let the sugar dissolve. Once the sugar is dissolved, switch off the stove and let the mixture cool down for a little while. 3. Once the mixture has cooled down a bit, add the lemon juice and the remaining 4 cups of water. Then, stir in the ripped apart mint leaves. Let the mint leaves steep for 3-6 hours. 4. Strain the cordial so that all the mint leaves are extracted. Then, bottle your cordial! I always keep my cordial in the fridge because we have a very warm climate and I'd hate for it to ferment.

LEMON, GINGER AND PEPPERMINT WATER

Steps:

• On a cutting board, peel the fresh ginger and cut into small irregularly shaped pieces. Cut the lemon into slices.
• Place the ginger pieces, lemon slices and mint leaves in a jug in which to serve the water.
• Pour the water into the jug until full and place in the fridge or refrigerator for at least 4 hours, so that the water infuses all the flavors.
• After this time serve and enjoy.

HOW TO MAKE HOMEMADE COUGH SYRUP WITH WHISKEY

Steps:

• Place lemon slices in the jar.
• Pour whiskey over the lemon slices.
• Spoon the raw honey on top.
• Seal the jar and shake for a minute.
• Let rest overnight, shake every few hours.
• Place 3-4 peppermint balls in the jar.
• Add lemon slices on top of the peppermint balls.
• Add about half of the honey.
• Repeat with another layer.
• Add whiskey to fill the jar.
• Put the lid on the jar and shake gently.
• Let the homemade cough syrup with whiskey and peppermint sit overnight, shaking every few hours.
• Combine whiskey, honey, and lemon juice in a mug.
• Pour in hot water. Stir well.
• Add a lemon wedge, cinnamon stick, or star anise if desired.
• Drink while hot.

PEPPERMINT LEMON

Steps:

• 1. It is very important you use the soft peppermint sticks, not the hard "candy cane" variety! I usually get "Bob's Old Fashioned Peppermint" sticks at Walmart.
• 2. Wash whole lemons in warm water. Roll lemon back and forth on clean counter to increase juice.
• 3. On upper end of lemon, cut a small hole in rind just big enough to push a peppermint stick into.
• 4. Hold lemon firmly in both hands and gently squeeze while sucking on the end of the peppermint stick. It may take a few strong sucks but soon the lemon juice will come up through the peppermint (like a straw). The perfect lemonade!
• 5. The peppermint may dissolve before you get all the juice out of the lemon, but just push another piece of peppermint down inside and continue to enjoy!

LEMON CUCUMBER MINT DETOX WATER

Steps:

• Fill up a pitcher with water (about 6 cups). Squeeze the juice from 2 lemons into the pitcher. Cut the third lemon into slices and it to the pitcher along with cucumber slices and mint and let all ingredients set for 1-3 hours before drinking. The longer it sets the more flavorful the water. Fill the remaining pitcher with ice. Enjoy chilled in a glass.