I don’t know about where everyone else is, but we’re having a long and lovely spring here in Ohio. I just love this time of year. It’s such a joy to see the gardens come back to life, particularly our herb gardens, since you can’t beat the flavor of fresh herbs in recipes, and they add such a splash of color when used as a garnish. Right now we have four different kinds of mint growing in our herb garden, including spearmint, chocolate mint, lemon balm and lime mint. On a trip to the garden center last weekend I found a pot of pineapple mint. Of course I just had to buy it. I’m looking forward to seeing how it grows and adding it to some of our recipes. I think it would be wonderful in the following recipe for chilled Apricot Mint soup.
One 14 ounce can of apricot halves in syrup (do not drain)
One cup of half-and-half
1/4 cup of fresh mint
1 Tablespoon of lemon juice
More mint for garnish.
Put all ingredients in a blender and puree. Chill very well. Serve in pretty glasses, such as martini glasses. Makes a delicious first-course for breakfast, brunch or even dinner.
The White Oak Inn
Bed and Breakfast Foodie