May 23, 2016
Mint Infused Lemonade & 3 Events To Attend
If you haven’t indulged your tastebuds in Culinary Crafts' cooking lately, you are in luck! We have 3 delicious public events coming up in June!
June 2nd and 3rd - Culinary Crafts will have a booth at the “Tastemakers Event” in Salt Lake City at the Gallivan Center from 5:00 to 10 PM. We’ll be serving some of our authentic Italian zabaglione gelato with orange supremes in a vanilla mint marjoram light treacle.June 4th - Our “The Scenic Route” Pop-up Restaurant at Snuck Farms in Pleasant Groves. This promises to be the ultimate epicurean backyard barbecue with the feel of slow and easy scenic drive. The 6-course menu, set by Ryan Crafts, features what we like to call, "The Scenic Route Burger" - a burger that took no shortcuts on its way to your plate.
TICKETS: To attend any of the three events, you will need to purchase tickets!
For Tastemakers tickets and more information click here.
For tickets and more information for either of our Pop-up Restaurants go here.
MAY RECIPE OF THE MONTH
Mint Infused Lemonade
Mint infused Lemonade, is THE perfect thirst quencher to launch summer festivities. Using all fresh ingredients makes all the difference, and yes!, squeezing your own lemons is worth the trouble. To serve, we recommend using ice cubes, rather than crushed ice, as cubes melt slower than crushed ice. Or, you can make ice cubes out of your lemonade, and it’s even better! Have a wonderful kick-off to your summer, and we hope to see you at one of our June events!
5 cups cold water
3 lemons juiced and zested
1 cup granulated sugar
2 cups fresh mint leaves
Muddle mint leaves with lemon juice, zest and sugar in a glass pitcher.
Stir until the sugar is completely dissolved.
When ready to serve, strain the lemonade to remove the mint.
Garnish with fresh mint.