MINT MARTINI RECIPE RECIPES

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POMEGRANATE MARTINI RECIPE: HOW TO MAKE IT



Pomegranate Martini Recipe: How to Make It image

Ring in the holidays with this crimson creation that sparkles with holiday cheer. It's a smooth delight that's sure to be the talk of your get-togethers. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 8

Ice cubes
2 ounces pomegranate juice
1 ounce vodka
1/2 ounce Triple Sec
1/2 ounce club soda
1/2 teaspoon lemon juice
Pomegranate seeds
Lemon zest strips, optional

Steps:

  • Fill a shaker three-fourths full with ice. Add pomegranate juice, vodka, triple sec, club soda and lemon juice. Cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Add pomegranate seeds and lemon zest.

Nutrition Facts : Calories 153 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 9mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

CREAMY YOGHURT & MINT DIP | JAMIE OLIVER RECIPES



Creamy yoghurt & mint dip | Jamie Oliver recipes image

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it. Plus, it's so easy to whip up, just serve with some crinkle-cut veggies to dip for a fun snack.

Total Time 15 minutes

Yield 6

Number Of Ingredients 6

4 sprigs of fresh mint
1 lemon
¼ clove of garlic
200 g natural yoghurt
sea salt
freshly ground black pepper

Steps:

    1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
    2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
    3. Cut the lemon in half.
    4. Squeeze the juice into a bowl, using your fingers to catch any pips.
    5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
    6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
    7. Have a taste and add a squeeze more lemon juice, if you think it needs it.
    8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.

Nutrition Facts : Calories 28 calories, FatContent 1.4 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 1.6 g protein, CarbohydrateContent 2.4 g carbohydrate, SugarContent 2.3 g sugar, SodiumContent 0.14 g salt, FiberContent 0.1 g fibre

More about "mint martini recipe recipes"

POMEGRANATE MARTINI RECIPE: HOW TO MAKE IT
Ring in the holidays with this crimson creation that sparkles with holiday cheer. It's a smooth delight that's sure to be the talk of your get-togethers. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.5
Total Time 5 minutes
Calories 153 calories per serving
  • Fill a shaker three-fourths full with ice. Add pomegranate juice, vodka, triple sec, club soda and lemon juice. Cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Add pomegranate seeds and lemon zest.
See details


CREAMY YOGHURT & MINT DIP | JAMIE OLIVER RECIPES
This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it. Plus, it's so easy to whip up, just serve with some crinkle-cut veggies to dip for a fun snack.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 28 calories per serving
    1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
    2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
    3. Cut the lemon in half.
    4. Squeeze the juice into a bowl, using your fingers to catch any pips.
    5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
    6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
    7. Have a taste and add a squeeze more lemon juice, if you think it needs it.
    8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.
See details


WICKED PORK SOUVLAKI RECIPE | JAMIE OLIVER RECIPES
Real Greek kebabs are fresh and full of flavour, and this souvlaki recipe comes up with the goods
From jamieoliver.com
Total Time 1 hours
Cuisine greek
Calories 940 calories per serving
    1. If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with clingfilm, then pop into the fridge for 30 minutes, or longer if you want the flavours to get a bit more intense.
    2. Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with clingfilm and put to one side to steam for 5 minutes or so – this will help their skins to come off.
    3. Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinches of sea salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.
    4. Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.
    5. Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and black pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.
    6. Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Life doesn’t get much better.
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PORNSTAR MARTINI RECIPE - ABSOLUT DRINKS
Create the perfect Pornstar Martini with this step-by-step guide. Muddle one slice of pineapple in a shaker. Add Absolut Vanilia, passion fruit pulp from half a passion fruit, vanilla syrup and passion fruit purée. Shake and double strain into a chilled cocktail glass. Garnish with 1/2 passion fruit floating. Serve accompanied with a shot of Champagne. Absolut Vanilia, Passion Fruit Purée, Vanilla Syrup, Pineapple, Passion Fruit, Passion Fruit
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Reviews 4.6
Total Time 2 minutes
Cuisine drinks
Calories 168 calories per serving
  • Garnish with passion fruit.
See details


WICKED PORK SOUVLAKI RECIPE | JAMIE OLIVER RECIPES
Real Greek kebabs are fresh and full of flavour, and this souvlaki recipe comes up with the goods
From jamieoliver.com
Total Time 1 hours
Cuisine greek
Calories 940 calories per serving
    1. If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with clingfilm, then pop into the fridge for 30 minutes, or longer if you want the flavours to get a bit more intense.
    2. Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with clingfilm and put to one side to steam for 5 minutes or so – this will help their skins to come off.
    3. Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinches of sea salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.
    4. Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.
    5. Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and black pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.
    6. Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Life doesn’t get much better.
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Jan 10, 2022 · Bradsell complied, mixing vodka with espresso and coffee liqueur, and the Espresso Martini was born. If you have an espresso machine, you can pull a shot and put it in the freezer for a …
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EASY CHOCOLATE MARTINI RECIPE WITH VODKA
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