WHO: When hardlikearmour isn't baking cakes, she's beach combing, mushroom hunting, or…baking cakes.
WHAT: A Mexican version of a smoothie that's lighter, brighter, herb-infused, and completely customizable.
HOW: Freeze your favorite summer fruit and blend with minty water, honey, and milk. Sip on a porch or by a pool.
WHY WE LOVE IT: When it's so hot that it seems like nothing can satisfy our thirst, we feel better (read: cooler) knowing that we can rely on this drink. And you can make it in a snap -- but it's the addition of mint-infused water that really makes this drink extraordinary.
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You're minutes away from being refreshed.
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Mint water will (and should!) become your new back-pocket trick.
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Once the water is hot, add the mint leaves, and stir.
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Now cover and steep!
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And you guessed it: strain.
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Be sure to press on the leaves with the back of a spoon -- you'll want to extract all of the mint you can.
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If your fruit isn't already frozen, spread it out on a tray (or pie plate if you're thrifty like us), and freeze.
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Now you're blending. Ready?
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In goes the cooled mint water.
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And the rest of the ingredients.
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Give it your best! (Or ask a Vitamix for a helping hand.)