Best Mint Cooler Recipes

MINT COOLER

Steps:

• Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.

CITRUS MINT COOLER

Steps:

• Place first five ingredients in a large saucepan; bring to a boil, stirring until sugar is dissolved. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. , To serve, fill chilled glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately.

STRAWBERRY-MINT COOLER

Steps:

• In food processor, process 4 cups of the strawberries and the sugar with on-and-off motions until smooth.
• Pour pureed strawberries into large pitcher. Slice remaining 1 cup strawberries; set aside.
• Just before serving, stir in ice, carbonated beverage, sliced strawberries and mint.

LEMON MINT COOLER

Steps:

• For mint ice cubes, combine the water, mint and lemon juice; pour into 2 ice cube trays. Freeze until set. In a pitcher, combine the lemons and sherbet; slowly stir in ginger ale. Add the mint ice cubes.

WATERMELON-LIME-MINT COOLER

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and mint; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard mint.
• Add watermelon, lime juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a mint sprig, or refrigerate in an airtight container up to 3 days. If using tequila, stir a shot (1-ounce) into each glass before serving.

CITRUS MINT COOLER

Steps:

• Mix the mint simple syrup, lemon juice, 7 -up and orange blossom water together.
• Pour over ice.
• Add the orange and lemon slices (optional).

CITRUS MINT COOLER

Steps:

• In a 1 quart pitcher squeeze the juice of the grapefruit, lemon, and lime. Add teabags and sugar. Fill the remainder of the container with water and stir well.

BASIL-MINT WINE COOLER

Steps:

• Combine wine and herbs. Working in batches, pour mixture into the bottle of a carbonator, filling it not more than 1/2 full (this will give the mixture room to foam). Charge with CO2 until very fizzy.
• Very slowly, as if opening a bottle of soda, release the bottle from the carbonator. Serve immediately, or cover tightly and chill. Serve over ice or straight up.

RASPBERRY MINT COOLER

Steps:

• In a large saucepan, bring the water, mint and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; let stand for 5 minutes. Add the raspberries and the lemonade concentrate; gently mash raspberries., Line a strainer with four layers of cheesecloth; place over a 1-gal. container. Slowly pour raspberry mixture into strainer' discard pulp and mint. Add cold water to the raspberry juice; stir well. Serve in chilled glasses over ice.

CHOCOLATE MINT COOLER

Steps:

• Put hot chocolate powder in a sml pan & stir in 1/2 cup milk. Heat gently (stirring) till almost boiling. Remove pan from heat.
• Put hot chocolate milk in heatproof bowl or lrg pitcher & whisk in the remaining milk.
• Add the yoghurt & peppermint extract & whisk again.
• Pour the mixture into 4 tall glasses, filling them no more than 3/4 full. Top ea drink w/a scoop of ice cream. Garnish w/fresh mint leaves to get fancy. YUM!
• VARIATIONS: For "Chocolate Vanilla Cooler", use light cream instead of yoghurt + 1 tsp vanilla extract instead of peppermint extract -- or -- For "Mocha Cooler", dissolve the chocolate in 1/2 cup strong black coffee & reduce milk to 1 1/4 cups. Use cream instead of yoghurt & leave out the extract.

LEMON MINT COOLER

Steps:

• In a blender combine lemonade and vodka. Fill blender with ice. Blend until ice is crushed. Pour into 4 glasses. Dip each lemon half in sugar, then attach to the rim of each glass. Garnish with 2 mint sprigs.

SOUTHWEST SUMMERTIME COOLER (ORANGE-MINT ICED TEA)

Steps:

• In a medium saucepan, bring 1 quart water to a boil.
• Remove from heat, and while water is still bubbling, add tea bags and 1/4 cup mint.
• Cover and let steep 8 minutes, then remove and discard tea bags and mint.
• Put remaining quart of cold water into a large pitcher or insulated jug.
• Add hot tea to cold water.
• Let cool to room temperature.
• Add orange juice, honey, and mint sprigs, and mix well.
• Store in refrigerator & serve over ice.

SHARBAT-E SEKANJABIN (MINT AND CUCUMBER COOLER)

Steps:

• 1. TO MAKE THE SUGAR SYRUP Add water and sugar to a medium saucepan over medium heat, and stir until thickened and just about ready to boil.
• 2. Add the vinegar, and continue to stir until the sugar is fully dissolved and the syrup starts to boil again.
• 3. Reduce heat to low. Add the mint and let mixture simmer for 10 minutes or until it thickens to a syrup and feels sticky. Let cool completely.
• 4. FOR EACH MINT-CUCUMBER COOLER: Place 2 Tablespoons of the minty sugar syrup into a tall glass. Add 1/2 cup cold water and 1/4 cup ice cubes to the glass. Stir in 3 Tbsp grated cucumber until well blended. Garnish with a slice of lime and a sprig of fresh mint. Serve immediately, chilled.

MINT-PINEAPPLE RUM COOLER

Steps:

• In a tall glass filled with ice stir together rum, juice, and syrup until combined well.
• Garnish drink with pineapple and mint.
• To make simple syrup:
• Chop mint. In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled, 2 weeks. Makes about 1 1/2 cups.

BLUEBERRY MINT COOLER

Steps:

• Put all (but mint for garnish) in the blender and blend till smooth.
• Pour into two glasses and garnish with mint.

FRESH MINT CANTALOUPE COOLER

Steps:

• 1. Mix all ingredients in blender and enjoy!
• 2. If your cantaloupe isn't perfectly ripe, you can always sweeten with a little honey or sugar.

RASPBERRY MINT COOLER

Steps:

• In a large saucepan, bring water, mint and sugar to a boil.
• Stir until sugar is dissolved.
• Remove from the heat; let stand for 5 minutes.
• Add the raspberries and the lemonade concentrate; gently mash raspberries.
• Line a strainer with four layers of cheesecloth; place over a 1-gal. container.
• Slowly pour raspberry mixture into strainer' and discard pulp and mint.
• Add cold water to the raspberry juice; stir well.
• Serve over ice.

FRESH MINT COOLER

Steps:

• Place mint in a large bowl; pour water over mint; let stand for 2 hours. , Strain mint mixture; discard mint. Fill chilled glasses with ice; add mint mixture and sugar. Garnish with lemon or lime slices and mint if desired.