Two things have kept me very busy this last month. One of them is apple cider. 25 gallons of apple cider. Our tree gave us so many apples this year! We stopped at 25 gallons, but there were still so many apples left. I still hope to post an apple recipe or two. In the meantime, here is a video about how we juiced our apples this year.
We used a Breville juicer that we bought specifically for our apple cider this year. It is a great machine, BUT not designed to juice quite so many pounds of apples. It took several days for us to juice all our apples. But we now have lots of apple cider to get us through the cold winder.
Last summer, we went on a family vacation to Punta Mita, Mexico and stayed at a resort there. It was an EPIC trip! Here are a few photos in case you were on the fence about going yourself. Just do it! (After COVID-19 of course).
We quickly realized that nothing beats a virgin mojito poolside or on the beach. I probably ordered 3-4 a day at $5 a pop. I couldn’t help it! Definitely a splurge!
It seemed simple enough to make, so when we got home, I figured out my own recipe.
Put 3-4 mint leaves in the bottom of a glass and bruise them up to release the flavor. Add the juice from 1 fresh squeezed lime, 3 tablespoons of a cane sugar sweetener. I found I like the Torani Sugar Free Sweetener best. Fill the glass half way with ice, and then add unflavored soda water. Pretty simple. You can thank me later.
Virgin Mojito
From the Kitchen of Lynnae Hymas
Serves: 1
Prep Time: 5 min
Cook Time:
INGREDIENTS:
3-5 mint leaves
1 lime
3 tablespoons Torani Sugar Free Sweetener
Crushed ice
6 ounces carbonated mineral water
INSTRUCTIONS:
Put the mint leaves at the bottom of a 12 ounce glass and bruise them. A mottler works best for this. Add the juice from 1 lime, which is about 2 tablespoons of juice. Add sweetener and then fill the glass up about half way with crushed ice. Finally, top off with the carbonated mineral water. Give it and quick stir and enjoy!
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