RECIPE: THE FOOL

INGREDIENTS

• 2 cups (480 ml) water
• ½ cup (12 g) fresh mint leaves, or 2 tsp dried mint tea leaves
• ½ cup (60 g) blanched almonds, sliced
• 1 cup (210 g) white sugar, or equivalent substitute
• Pinch of salt
• ¼ tsp (5 ml) rosewater
• ½ cup (120 ml) lemon juice, fresh
• 20 fresh mint leaves, whole
• 2½ cups (600 ml) soda water

DIRECTIONS

Mint Tea (yields 2 cups or 480 ml)

1. Bring water to a boil, remove from heat, and add mint leaves.
2. Cover and let infuse for 5 minutes.
3. Pass through a sieve, then let sit to cool.

Mint Orgeat Syrup (yields 2½ cups or 615 ml)

1. Preheat your oven to 400°F (200°C).
2. Spread almonds in a single layer on a baking sheet, and bake for 3 minutes or until lightly browned.
3. In a blender, blend toasted almonds with mint tea at high speed until mixture is smooth, then strain out solids with a cheesecloth or nut milk bag.
4. Wash sediment out of the blender, then pour the toasted almond milk back in. Add sugar, a tiny pinch of salt, and rosewater. Blend until sugar is dissolved. 
5. Bottle the syrup and refrigerate for 3-5 days. Fine solids will separate over time, but just shake to re-combine. Discard if liquid becomes gelatinous and difficult to pour. 

Per Serving

• 2 oz (60 ml) mint orgeat syrup
• 1 oz (30 ml) lemon juice
• 4 oz (120 ml) club soda
• 5 fresh mint leaves

1. Add mint orgeat syrup and lemon juice to a cocktail shaker filled with ice.
2. Seal and shake for 10 seconds.

1. In a tall, 12 oz glass full of ice, strain the cocktail through a fine mesh sieve.
2. Gently pour in club soda, and stir.
3. To garnish, bundle the mint leaves together and slap them in your hands to release their fragrance. Push the bottom end of the bundle into the drink so that the leaves stand up; anchor them in place against a straw.

NOTES

• You can reuse the solids left over from straining your almond milk in any baking recipe that calls for almond flour! Dry the paste by spreading it over a large baking sheet and cooking it in the oven for 5 minutes at 170°F (77°C).