The variety of Egyptian recipes is endless. They go back a very long way. As a result of subsequent colonization, foreign influence is somewhat present, specially from the Turkish cuisine (it is understandable after more than 300 years of Turkish presence in Egypt). The "Pashas" living in Cairo mainly employed the natives as help and cooks. Their kitchen doors opened to us with their culinary secrets and, hence, Turkish food became part of ours.
Sunday, September 9, 2012
RASPBERRY MINT
Ingredients:
1 cup fresh mint
2 1/2 cups pineapple juice
1 cup frozen raspberries
3 ounces frozen limeade concentrate, thawed
16 fluid ounces cold carbonated lemon-lime beverage
lime wedge (to garnish)
Instructions:
1. Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them in. Pour in remaining ingredients and mix well.
2. Serve with a lime wedge on the edge of the glass.
Labels:
Drinks
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