tag:blogger.com,1999:blog-7977529359956146477.post8904253379333992584..comments2024-03-24T17:24:36.669-07:00Comments on A Book Of Cookrye: Mint SherbetS. S.http://www.blogger.com/profile/17922340554746740866noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7977529359956146477.post-21687876689929165582016-08-26T08:30:10.280-07:002016-08-26T08:30:10.280-07:00You know, I've never heard about keeping mint ...You know, I've never heard about keeping mint and citrus separate. I guess sometimes it pays off to be completely ignorant of basic cooking rules (not often, but you never know...). It does seem to have an extra coolness that doesn't just come from literally freezing it.<br />You know, minty lemonade sounds pretty good. It may be worth steeping mint teabags instead of using just water when making it.S. S.https://www.blogger.com/profile/17922340554746740866noreply@blogger.comtag:blogger.com,1999:blog-7977529359956146477.post-61820137206500888422016-08-23T23:37:51.356-07:002016-08-23T23:37:51.356-07:00This recipe seems like a surefire disaster on pape...This recipe seems like a surefire disaster on paper--everyone knows mint and citrus don't go together!--but as if by magic, it all works out! I wonder if the recipe has that distinctive coolness mint has. It would be hard to tell when sherbet is already cold. <br /><br />I remember that Kool-Aid, of all things, used to make what I can only refer to as "mentholated lemonade." It was lemonade-flavored drink, but it had that cool mintiness to it. Bit of a shame I haven't seen that in many places out side of cough drops... Anonymoushttps://www.blogger.com/profile/17570085057174338847noreply@blogger.com