San Diego Roots is a group that focuses on strengthening the local food movement in San Diego and creating a sustainable partnership between the rural and urban parts of the county.  They recently had an event at The Wild Willow Farm and Education Center.  Heirloom supplied the drinks and desserts and could not have been happier to be a part of it.  Every single guest was amazing and it is always nice to be working outside on a farm.

Heirloom served mint lemonade and citrus cointreau sangria to drink.  For dessert guests enjoyed cream puffs, belgian waffle cookies, chocolate mousse meringues, and local strawberry with lemon curd tarts.

Mint Lemonade Recipe:

This will make about five cups.

Make a mint simple syrup:

One Cup Sugar

Two Cups Water

A few sprigs of mint

Put all the ingredients in a small sauce pan and let boil.  You want to dissolve the sugar, and let the mint steep enough to let off a minty flavor (about five minutes).  When done you can throw away the mint.

Add the simple syrup to 1 and 1/2 cup freshly squeezed lemon juice (about ten small lemons).

Taste for sweetness and adjust if needed.   I like to add something bubbly like pellegrino or sparkling fruit juice.

Pour into glasses over ice and garnish with a sprig of mint.

The simple syrup can also be used for things like mojitos or desserts.  It will last refrigerated for about one week.

****To make pink lemonade, to not add the mint. Add cranberry, raspberry or a red juice (sparkling if desired) to the lemon juice.

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