June Spice Rack Challenge - Raspberry Mint Cooler

This was almost the month that I quit the Spice Rack Challenge. Not because I'm getting tired of it but because one of my best friends has a mint allergy so severe I was seriously contemplating quitting just to avoid bringing it into my house.

We were once out a a club together I and I watched her throat start to close up after a shot that didn't contain any mint simply because there was cross contamination from a bottle of peppermint schnapps.

In addition to my fear of killing someone, my husband is not a huge fan of mint and so I figured a beverage would be best. If he doesn't like it, I'll drink it all.

All that on my mind I set out to make a mint product that touched very little of my kitchen ware and I used only metal to ensure that the oil from the leaves didn't seep into any plastic aside from the pitcher which I'll not let Pat drink out of.

Raspberry Mint Cooler -from Allrecipes by Patricia Kile


1 1/2 cups water
1/2 cup chopped fresh mint
1/4 cup and 2 tablespoons sugar
1 packages frozen sweetened raspberries, thawed
1 can frozen lemonade concentrate
3 cups cold water
Crushed ice

I halved the original recipe and it fills my 2L pitcher. It is quite potent however. I've been enjoying it cut with club soda, about 50/50. My husband, as predicted, doesn't like it.

Lattice Top Peach Raspberry Pie

Raspberry season is dying down right? Or at least it seems to be everywhere but my backyard. After making raspberry jam, raspberry tarts, blueberry and raspberry sauce and just plain eating raspberries I was running low on ideas. The internet of course provides suitable inspiration and I've altered up this following recipe based off of finding on allrecipes.com.

We served this for dessert last Sunday when my mom and dad came over. Dinner was a grilled splatchcocked Rosemary-Garlic chicken, potatoes from our garden, and green beans from the Farmers Market.

Peach Raspberry Pie
4 cups fresh peaches (peeled, pitted, sliced)
1 cup fresh raspberries
3/4 cup sugar
3 tbsp flour
1 tsp cinnamon
2 deep dish pie crusts (recipe of your choice or store bought - I'm not here to judge, and I totally use store bought pie crusts half the time)

Preheat oven to 400.

Place peaches and raspberries in a large bowl. Add sugar, flour, and cinnamon. Mix gently to blend flavours.

Using a spoon, transfer mixture to pie crust. Now as you can see from the picture I made a totally podunk lattice top for my pie. Feel free to
a) do a better job yourself
b) copy my not quite right but rustic stylings, or
c) top with the other pie crust.

If taking route c) wet the pie edges gently and crimp top and bottom crusts together with a fork. Don't forget to slice a few vents in the top as well.

Bake for 45 minutes, let sit on your counter taunting you all afternoon, and devour with family after applying a small dollop of ice cream to slice.