Minted orange cup
Instructions:
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Our country home is overrun by mint! Once it gets "loose," you can hardly contain it. In the fall, dig up a spadeful of mint, and put it in a large planter; then you will have fresh mint all winter.
- 4 large seedless oranges;
- 2 tablespoons powdered sugar;
- 2 tablespoons minced fresh mint;
- 1 tablespoon sherry;
- Fresh mint sprigs for garnish.
- Cut oranges in half. Using a grapefruit knife, loosen segments.
- Remove pulp with a pointed spoon. Combine orange pulp in a bowl with the sugar, mint, and sherry. Chill. Serve in sherbet glasses and garnish with additional fresh mint.