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1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tablespoons sugar 2 teaspoons vanilla
2 cups whole milk
2 cups coarsely chopped peeled fresh figs
1/4 cup fresh lemon juice
2 tablespoons sugar
2 teaspoons chopped fresh mint
Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir together figs, lemon juice, sugar, and chopped fresh mint. Stir mixture into prepared ice-cream mixture. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
8 chicken tenderloins
440g packet fresh hokkien noodles
60ml (1/4 cup) sweet chilli sauce, plus extra (optional), to serve
80ml (1/3 cup) fresh lime juice
1 tablespoon peanut oil
2 mangoes, cheeks removed, thinly sliced
1 red capsicum, deseeded, very thinly sliced
3 green shallots, thinly sliced
1 bunch fresh mint, leaves picked
50g snow pea sprouts
45g (1/4 cup) cashews, coarsely chopped
Lime wedges, to serve (optional)
1/4 cup simple syrup (equal parts sugar and water boiled together until sugar melts)
2 limes, juiced
12 fresh mint leaves, plus mint sprigs for garnish
4 ounces white rum
2 cups crushed ice
Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs.
1/2 c. fresh lime juice (about 4 to 6 limes)
1/4 c. agave
1/3 c. fresh mint leaves
Zest of 2 limes
1/2 c. light rum
Mint sprigs, for garnish
Lime wedges, for garnish
Add the lime juice, agave, mint leaves, lime zest, and rum to a blender. Blend until smooth. Fill the blender to top with ice and blend until slushy.
Pour into glasses, garnishing each with a sprig of mint and a lime slice.
1/2 c. blackberries
Handful fresh mint leaves
Juice of 2 limes
1 tsp. sugar
1/2 c. light rum
In a small bowl, muddle blackberries. Set aside.
Place mint leaves in bottom of glasses. Divide and spoon blackberry mixture on top.
Add rum, sugar, and lime juice and stir to combine. Top with crushed ice.
Add club soda and garnish with mint leaves and more blackberries.
1/2 cup sugar
3 quarts pineapple juice
1 liter gin
1 liter club soda
1 cup fresh lime juice
1 cup fresh mint leaves
Ice, for serving
In a small saucepan, combine the sugar and ½ cup water; bring to a boil. Reduce heat and simmer until the sugar dissolves, 1 to 2 minutes; let cool.
In a large bowl, combine the sugar syrup, pineapple juice, gin, club soda, lime juice, and mint. Serve over ice.
3 ounces ginger, unpeeled and sliced
1 cup mint leaves
6 green-tea bags
1/2 cup honey
2 tablespoons lemon juice
In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags. Cover and let steep for 15 minutes.
Strain the liquid into a large pitcher or other container. Add the honey and lemon juice; stir.