Friday, May 25, 2012

An Herb Lemonade for Memorial Weekend

There's a new mint lemonade to add to the herbal lemonade repertoire.  It was a hit at a recent family gathering, which is good, as there's a lot of mint around here.  In fact, I'm slowly but surely working on pulling up all the Kentucky Colonel mint that has taken a foothold in the garden.  It seems a piece came in with some leeks that were transplanted into the garden.   Sneaky stuff, that mint.

The music Playlist is now turned off, due to some feedback I received.  It's still there, at the bottom of the page.  The only difference is you'll have to turn it on now, instead of it coming on automatically.

I recently prepared a salad dressing from Eat To Live, which we're enjoying, with a nice blend of flavors.  It was tweaked a little, as you may have guessed.

Balsamic Vinaigrette

1/2 c water
1/4 c seasoned (basil & oregano) rice vinegar
2 tbs roasted garlic olive oil
1/4 c balsamic vinegar
1/4 c raisins
4 cloves garlic, pressed
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic salt

Blend all ingredients until smooth and creamy.  Have a safe & wonderful Memorial weekend, friends!


cookingwithgas said...

hi laurie- seems i am way behind on reading your blog.
the salad looks so good- i need to try that one.
your pictures are all so wonderful......just makes me relax a bit.

Julia said...

Hi Laurie! I linked to the mint lemonade recipe - seems right up my alley. I have some lemon mint and some chocolate mint. I may try both!

Laurie said...

Thanks for the tasting invite, M. Fun & yummy!

Let us know how those work, Julia! The only thing I've ever done with chocolate mint is put it in coffee.

Jennifer said...

i've been seeing more and more herbal lemonades. we could use it today, going up to 90 degrees!!