Minted Mandarin and Strawberry Coolers
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
- Total Time:
- Servings: 10
Source: Martha Stewart Living, April 2012
- 2 pints strawberries, hulled
- 1 bunch fresh mint
- 2 quarts fresh mandarin juice, strained (from 32 mandarins)
Divide strawberries among eight to ten 10-ounce glasses. Add 2 mint leaves to each glass. Muddle until strawberries are crushed and juicy. Add 4 or 5 ice cubes to each glass, then fill three-quarters full with juice. Garnish with mint sprigs.