Sometimes, you just need to chill. Life lately has been fast-paced, always. Busy doing this, then busy moving on to that. Planning for the next project, making lists, business as usual. Truthfully, though, it’s more than the usual. It’s good to feel so busy, but it has also finally caught up to me. Trying to balance all the things — accomplishing the necessary tasks, finding time for the slightly less necessary & making room to relax. Last week, I struggled. I felt like I was barely keeping my head above water. Just treading, checking nothing off the list. It’s a slow & steady motion, this settling in and finding a new balance. I’ll figure it out. I always do.
In the meantime, Mondays have become my day to slow down. To assess the week & plan ahead. Also, to stop and take a sip (or two … or three) and savor those brief moments. I’ve spent a lot of time lately watching the light in my apartment — trying to find just the right moments when everything will coalesce.
A milkshake is indulgent. An excellent summertime treat, a fond memory of childhood. Over the weekend I adventured to a new bar just for a very grownup kind of milkshake (full of rum, oh yes). My mojito today isn’t a milkshake (there’s no milk or cream), but rather a float. Still, there’s icy deliciousness swirled in a glass. How could you go wrong?
2 cups water
1 packed cup mint leaves
1 tablespoon sugar
Pinch of salt
1.5 ounces lime juice per glass
3 ounces white rum per glass
2-3 scoops lemon sorbet per glass
3 ounces sparkling water
Make the mint tea. First, bruise the mint leaves. Usually the blunt (non-blade) side of a kitchen knife, tap the mint leaves. You should notice darkened lines or spots on the leaves (bruises). This helps to release the essential (and flavorful) oils. Place the leaves in a small saucepan with the 2 cups of water, sugar and salt. Bring the mixture to a gentle boil, turn off the heat and cover. Let the tea steep for at least 30 minutes. Strain out the leaves, and chill the tea. You should end up with about 2 cups of tea.
Make the mojito. In a 10-12 ounce glass, add the lime juice, rum, and 2 ounces of chilled mint tea. Stir briefly. Add full scoops of sorbet, then top with the sparkling water for a fizzy finish.
Stir or scoop. Eat with a spoon or sip through a straw. Enjoy!