This classic cocktail blends the flavors of fresh lime, mint, and cucumber. Delicious and refreshing!
Gluten Free
Spring
Summer
Vegan
Vegetarian| Number of Servings: 4 | |||||||||
| Calories | 190 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 0g | 0% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 15g | 1% | ||||||||
| Total Carbohydrate 17g | 6% | ||||||||
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| Protein 1g | |||||||||
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This classic cocktail blends the flavors of fresh lime, mint, and cucumber. Delicious and refreshing!
4 ounces Ready-Set-Serve Lime Juice
3 Tbsp. superfine sugar
1 C Markon First Crop (MFC) Mint
1 MFC Cucumber, shaved
4 C crushed ice
8 oz. white rum
4 oz. club soda
Combine lime juice and sugar until fully dissolved. Pour equal amounts in highball glasses. Add mint leaves to each glass; muddle the mint until leaves are bruised. Add crushed ice, shaved cucumber curls, rum, and club soda. Garnish with more mint and cucumber.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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