Strawberries And Grapes With Mint And Vanilla Food

STRAWBERRY MOJITO RECIPE

Steps:

• Pour the sugar and water in a two-quart saucepan, then add the mint and bring to a boil. Stir. Boil until all the sugar is dissolved. Set aside to steep for 10 minutes and allow to the syrup to cool. Remove the mint leaves and pour into a lidded container for storage in the refrigerator until ready to use.
• In a 16 oz (454g) highball glass, layer the cut lime wedges, mint leaves, and quartered strawberries.
• Pour in the simple and muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice, mash the berries and to allow the mint to release its oils. There should be bits of strawberries left when muddling is complete.
• Add the light rum (or omit for mocktail) to the muddled mixture, then add crushed ice (I fill mine almost to the top). Top off with Club Soda. Stir well.Garnish with a lime wedge, medium strawberry, and mint stem. When finishing the mojito, have a spoon on hand to dig out the delicious strawberry bits!

PEACHES & BERRIES WITH LEMON-MINT SYRUP

Steps:

• Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
• Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

STRAWBERRIES WITH GRAPES

Steps:

• Wash grapes.
• Wash, hull and quarter berries.
• Combine all in a large bowl and toss lightly to coat.
• Cover and refrigerate for 2 to 4 hours.
• Spoon into small dessert bowls, and serve.

FRUIT SALAD WITH ORANGE VANILLA SYRUP (PIONEER WOMAN) RECIPE - (4.3/5)

Steps:

• Place sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Bring to a boil. Turn the heat to low and simmer about 15 minutes to thicken. Set aside to cool. Place prepared fruit in a large bowl. Pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

STRAWBERRY, MINT AND THYME SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• For the biscuits: Pulse the flour, 1/4 cup sugar, baking powder and salt in the food processor, about 5 seconds. Add the cold butter cubes. Using on/off turns, process until the mixture resembles coarse meal.
• In a liquid measure, combine the heavy cream and orange zest. Add the heavy cream-orange mixture to the dry ingredients in the processor and pulse just until moist clumps form. Gather the dough into a ball (with floured hands if the dough is sticky). Gently knead 5 turns on a floured surface. Roll out the dough on a floured surface to 3/4 inch-thick. Using a 3-inch diameter biscuit cutter, cut out 3 rounds.
• Gather the dough scraps and reroll as needed to make 3 more 3-inch rounds.
• Arrange the rounds on the prepared sheet. Brush with 2 tablespoons cream and sprinkle with 1 tablespoon sugar. Bake the biscuits until pale golden and a tester inserted into the center comes out clean, 20 to 25 minutes. Cool 15 minutes. (Biscuits can be made 2 hours ahead.)
• For the berries and cream: Combine the sliced strawberries, sugar, mint, thyme and orange zest in a medium bowl. Stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
• For the whipped cream: Combine the heavy cream, vanilla extract, almond extract and sugar in a food processor or a large bowl and whisk until soft peaks form.
• For assembly: Cut the biscuits in half horizontally. Place 1 biscuit bottom in each of 6 bowls. Top each with 1 cup berry mixture, 3 heaping tablespoons whipped cream and then cover with the top portion of the biscuit. Add another dollop of whipped cream, if desired. Go for it!

STRAWBERRIES AND GRAPES WITH MINT AND VANILLA

Steps:

• Combine all ingredients in large bowl; toss to coat fruit. Cover and refrigerate at least 1 and up to 4 hours. Spoon fruit into bowls and serve.

FRUIT KEBABS WITH VANILLA MINT YOGURT SAUCE

Steps:

• In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.)
• Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce.

STRAWBERRY VANILLA MOJITO

Steps:

• Split 2 vanilla beans and scrape insides, add scraping and pods to bottle of rum. Shake well and let sit for a week before using. The longer it sits the more intense the flavor will get. When the rum turns dark similar to a spiced rum it is ready for use.
• Make vanilla syrup. bring 1 cup of water and sugar to a boil until sugar is dissolved into a syrup. add insided and pods of 2 vanilla beans and cover after cooled transfer to a capped squirt bottle of plastic container.
• In a blender, or with an immersion hand mixer purree berries.
• In an old fashioned glass add the mint and limes. Muddle mint and lime until all juice is released from limes and mint has released it oils. (while muddling try not to shred the mint into small pieces, pressing down on mint and not scraping will do this).
• Add strawberry purree and vanilla syrup to lime and mint.
• Fill the glass completely with large ice cubes and add rum.
• Stir all ingredients until mixed completely and top with splash of club soda. If you wish to shake the drink I suggest straining and serving it up and strained to avoid tiny bits of mint.