Chef Sewall, of Lineage, Island Creek Oyster Bar and Row 34, talked about the virtues of mint not just in your cocktail or mocktail. He suggested tossing a little in with your salad to brighten it up. You can also shred (or chiffonnade) a few mint leaves to sprinkle on fish. Lastly, a couple of leaves torn into a grain such as farro, barley, rice or (non-grain) couscous adds wonderful flavour.
Cucumber Lime Mint Mocktail
Serves 4
- 4 large English cucumbers peeled, roughly chopped
- 1/4 cup fresh mint, plus 1 TBSP for garnish
- 1/4 cup lime juice
- 2 tablespoons agave nectar
Combine all ingredients in a blender. Serve over ice and garnish with mint.
© Jeremy Sewall
Shared with permission on this blog.
For a variation and because of the rising cost of limes, you could substitute lemon juice. If you do not have agave you could use honey.
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If ever there were a drink screaming for a bit of white rum or vodka… oh, and you forgot to mention what a nice guy Jeremy is. 🙂 Ken
I agree with both points! I still have the whole rest of the menu recipes to share though… plenty if time to sing Chef Sewall’s praises!