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Friday, July 27, 2012

Variation on the Mint Julep

Photos and text by KARA DiCAMILLO/ News contributor

It’s been hot here in Rhode Island, which means it’s the perfect weather for frozen concoctions. 

What’s a better way to cool off before dinner than with a tasty beverage made with local ingredients?

I used the mint that I grow in my garden, along with fresh-picked blueberries that are now in season. 

I added a bit of rum for a delicious kick, and a dash of sugar to sweeten it a bit.

Blueberry-Mint Cooler
Makes 1-2 cups, depending on size 
Quarter-cup of mint leaves
Half-cup of blueberries
Quarter-cup of rum
1 teaspoon of sugar
Cracked ice

Combine the ingredients in a blender and, before blending, fill the ice to the 1-cup mark. Blend until smooth. Garnish with fresh mint sprigs before serving.

To see more EcoRI recipes, click here.