Minted Mandarin and Strawberry Coolers
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Martha Stewart Living, April 2012
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 8 TO 10
- 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.
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