Sparkling Apricot Mint Sours Food

APRICOT-MINT SOURS

Apricot-Mint Sours image

Provided by Bobby Flay

Time 40m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup fresh lemon juice
3/4 cup simple syrup
1/4 cup fresh lime juice
2 tablespoons superfine sugar
12 fresh mint leaves, plus sprigs, for garnish
12 ounces gin
Splash of apricot nectar
Sliced fresh apricots, for garnish, optional

Steps:

For the sour mix: Mix together the lemon juice, simple syrup and lime juice. Cover and refrigerate until cold.
For the apricot-mint sours: Muddle the sugar and mint leaves in a pitcher. Add the sour mix, gin and apricot nectar and mix until combined.
Serve in rocks glasses over crushed ice and garnish with mint sprigs and an apricot wedge if using.

SPARKLING APRICOT MINT SOURS

Sparkling Apricot Mint Sours image

Provided by Giada De Laurentiis

Categories beverage

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 cup fresh lemon juice
1/4 cup fresh lime juice
3/4 cup simple syrup
12 fresh mint leaves, plus sprigs for garnish
1 tablespoon superfine sugar
1 cup apricot nectar
12 ounces gin
Crushed ice, for serving
Prosecco

Steps:

For the sour mix: Mix together the lemon juice, lime juice and simple syrup. Cover and refrigerate until cold.
Muddle the mint in a pitcher with the sugar. Pour in the apricot nectar, gin and sour mix and mix until combined. Serve in rocks glasses over crushed ice. Top with splashes of prosecco and garnish with mint sprigs.

APRICOT MINT CHIMICHURRI

Apricot Mint Chimichurri image

Provided by Guy Fieri Bio & Top Recipes

Categories condiment

Time 1h20m

Yield About 2 cups

Number Of Ingredients 16

Ingredients

1/2 cup dried apricots
1 teaspoon plus 1 tablespoon honey
1 1/4 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro stems and leaves
1/2 cup fresh cilantro stems and leaves
2/3 cup red wine vinegar
Zest and juice of 1 lemon
2 cloves garlic, peeled
1 teaspoon chipotle adobo sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
1 cup extra-virgin olive oil

Steps:

Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.
In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.

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