My Mint Mojito and roasted ALMOND snack

Loads of perky fresh mint, lime and aged rum blended well with a touch of sweetness.
Egg white based, sweet and salty roasted almonds made a perfect partner.

As busy as we can get catching up on weekend chores...
we do try to enjoy interesting corners of our city of Montreal.

This tiny part of de Castelneau street, East (near little Italy) has turned on its charm.

That day we were received with a generous bouquet of mint from my mother-in-law's garden.
I'm still in awe at how fast these plants furnish the garden...and yes they are invasive.
That's not why she's always ready with bouquet in hand ;o)

How could I not think of making us one of...
our favourite summer afternoon refreshments ;o)

Winding through urban garden settings led to a relaxing afternoon promenade.
It was time to release ourselves back into our comfy routines of relaxing on our balcony.

I already had snacks made from a few weeks ago...
added a few crackers and we were set.

Supper could certainly wait a few more hours...
now, it was time to wind down.

My Mint Mojito
serves 2 glasses
note: use the weight measuring cup for the first 4 ingredients.

Printer version

(American / Metric measures)

. 24 large, fresh Mint leaves, plus extra for garnish
. 1/4 cup (55g) organic cane sugar
. 1/4 cup (50ml) dark, aged Rum (5+)
. 1/4 cup (50ml) fresh lime juice (2 small limes)
. 1 can (355ml) of sparkling water
. 6 regular sized ice-cubes

. At the bottom of a medium sized pitcher, add the sugar with the mint leaves over top.  With a fork, poke and squash the extracted essential oils of the mint. 
. Add the Rum and lime juice.  
. Stir and cover the pitcher to place into refrigerator for about 20-30 minutes.
. Pour the sparkling water and stir.  
. In each glass, add the ice-cubes and then evenly pour the liquid mix through a small sieve in order to avoid pouring small pieces of mint.
. Lastly, garnish with extra mint.  Salute ;o)

. Add an extra 1/8 cup of frozen orange concentrate or simply, 1/4 cup orange juice.


roasted (savoury-sweet) flavoured
makes 2-1/2 cups (400g)

(American / Metric measures)

. 2-1/2 cups (400g) raw almonds
. 1 large (45ml) egg white 
. 2 tsps. (10ml) granulated sugar
. 1-1/2 tsps. (7.5ml) sea salt
. 1 tsp. (5ml) granulated garlic powder

. Pre-heat oven to 300F/150C/Gas2. 
. Position rack in the center of the oven.
. Prepare a large parchment lined baking pan.

. In a medium bowl, whisk the egg white until frothy.  
. Add and coat the almonds.  Set for 2 minutes only.
. Add the seasoning and combine.
. Spread out the mixed almonds onto the parchment sheet and bake for an initial 20 minutes.  Afterwards, remove from the oven to break up and flip the almonds with the aid of a spatula.  Bake for another 20 minutes.
.  Cool the pan completely before serving or storing in an airtight, glass container.  These can be stored in the refrigerator for at least a month.

Most of us work very hard to get through our week...why not take a little deserved time off.

Whether it's playing tourist in our own part of the world or laying back with a refreshment and can certainly make it part of a small, pleasurable ritual ;o)

Here's to enjoying part of our short Summer time.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Here's other related recipes that may be of interest:
- cold Espresso Coffee AMARETTO Latté
- LIMONCELLO light adapted