When my friend Jacqueline asked me to join her Summer Solstice party, I  knew I really wanted to attend, even virtually.  But, I was just coming off of a plane from a week of relaxation and the last thing on my mind was the kitchen.  Or cooking.  It is true, I had been pampered for a few days with rays of warm sunshine, and incredible meals and I could not even think of slaving over the stove.  Then Jackie gave me nibbles about the virtual party, and I was hooked.  I just had to make time in my trusty kitchen to whip up something to bring.

mint

One of the funnest parts (besides being with Jackie) to the Solstice party?  We are kicking off summer by sharing a recipe from Yvette van Boven gorgeous book Homemade Summer.  There are so many recipes that I am ready to dive into making, that I felt silly when I opted for what is probably the easiest one in the book.  That vacation bliss was just not letting me enjoy long cooking sessions yet.  I choose (with a little nudging from Jackie) to make what has become a new favorite in our house, Mint Lemmo.  Don’t you just love the name?

Lemons

I am kind of a huge fan of making simple syrups to have around the house, all year long using seasonally fresh ingredients, and this one is utterly perfect for summer.  Light.  Minty.  Lemony.  When it is cooking, pure summer bliss is dancing around the house;  you will want to kick off your winter shoes.  This concoction is made with fresh mint, lemon slices, sugar and water.  It is lovely simply with bubbly water, or stirred into a glass of iced black tea.  As well it makes divine cocktails, some favorite versions are:

mint lemmo

 

 

Recipe:  Mint Lemmo

*printed with permissions

Ingredients:

  • 1 1/4 cups mint leaves
  • 1 cup sugar
  • 1 1/4 cups water
  • 1 lemon sliced

How To:

  1. Put everything into a large saucepan, bring to a boil.
  2. Turn off the heat and let stand for 1 hours.
  3. Strain the syrup, return it to the pan, and bring it to a boil.
  4. Over low heat, let simmer for about 15 minutes until it is syrupy.
  5. Pour it into a very clean bottle.
  6. Put it in the fridge, and it will keep for months.

 

Mint Lemmo with Lillet

Ingredients:

  • 1 ounce mint lemmo
  • 1/2 ounce lillet
  • bubbly water

How To:

  1. Fill a glass with ice.
  2. Pour in the mint lemmo and Lillet, top off with bubbly water.
  3. Serve.

 

Mint Lemmon with Gin

Ingredients:

  • 1 ounce mint lemmo
  • 1 ounce gin
  • bubbly water

How To:

  1. Fill a glass with ice.
  2. Pour in the mint lemmo and gin, top off with bubbly water.
  3. Serve.

 

Be sure to check out Jackie’s wonderful Summer Solstice Party post on June 28th, and if you would like to be part of the party send Jackie a link to  your post by June 26th:

Summer Solstice – Jacqueline Church

 

Mint Lemmo is a playful way to say hello to summer!   (scroll down for recipe)

mint lemmo