Place the mint, parsley, cilantro, jalapeno, garlic, 3 tablespoons of the oil, lemon juice, and 1 teaspoon of salt in a food processor. Using the pulse button, puree in 10-second intervals ...

For the mint jelly (you will have to make this the day ahead) 400g apples, skin on, diced . 1 cup fresh Moroccan Mint leaves . 50ml lemon juice . 600ml water . 1 packet of jam sugar. For the leg ...

To serve, pour 1 cup into a blender. Add 5 mint leaves and a handful of ice and process until slushy. Pour into a glass, garnish with a lemon slice or mint leaf and serve immediately, with a straw.

This refreshing, chilled first course is easier to make than a soup and far more interesting. At the inn, it is served in small, square shot glasses; demitasse cups or martini glasses will also work.

1 1/4 cups water. 1/2 cup plus 2 teaspoons sugar. 1/4 cup dried lemon verbena leaves. Zest of 2 lemons, cut into 3-inch-long strips, plus 3/4 cup fresh lemon juice ...

Serves 3 to 4. The combination of lemon and mint transforms blueberries from a snack into a simple, refreshing dessert. Ingredients:. ¼ cup sugar 2 tablespoons mint chiffonade ...

Add 1/2 Tbsp. lemon juice and 3 Tbsp. pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute. Step 4 ...