~ DELICIOUS 'MINT Tea' - Bon Apetit !! ~

1 tablespoon green tea leaves
1/4 cup chopped mint leaves
4 lemon slices, to serve
4 mint sprigs (small individual pieces), to serve
sugar cubes (preferably raw ?), to serve

MINT TEA preparation:

Preparation - 5 minutes
Serves - 4 (makes 1 litre)

1. Place the green tea and mint into a clean warmed teapot along with 1 litre of boiling water and leave to steep (soak, saturate) for just /only 5 minutes !

2. To serve, place a slice of lemon and a sprig of mint into 4 clean glasses. Pour the tea through a strainer into the glasses and serve with sugar cubes.

Bon Apetit !

~ Apple and Fruit Jelly ~

Jelly can be made up to 2 days ahead; keep, covered, in refrigerator. Recipe unsuitable to freeze.

2 tabs. gelatine - preferably beef
4-1/2 cups apple juice
1/2 cup sweet sherry
250g. punnet strawberries, halved
1 tab. chopped fresh mint
1 large grapefruit, segmented
1 large orange, segmented

SPRINKLE gelatine over 1/4 cup of the apple juice in a small bowl, stand in small pan of simmering water, stir until dissolved; cool to room temperature. STIR gelatine-mixture into remaining combined juice and sherry.

POUR one-third of the juice into six 1-cup capacity serving dishes. ADD strawberries and mint; refrigerate until set. Pour ANOTHER one-third of juice into dishes, add grapefruit and oranges, refrigerate until set. Pour remaining juice into dishes; refrigerate until set.

DECORATE with extra mint leaves and extra strawberries, if desired.

* SERVES 6

BON APETIT

** WATERMELON Sorbet !! **

SERVES: 6.

2 Litres Watermelon Puree (approximately 1 small Melon).
3 Egg whites.
Finely chopped Mint.

PLACE Watermelon in Icecream trays and freeze. REMOVE from Freezer. SCOOP mixture out of trays and fold through Egg whites until well-combined. REFREEZE until required! REMOVE from Freezer to soften slightly before using. SCOOP out spoonfuls and serve in Bowls with a slice of fresh chilled Watermelon and sprinkle lightly with Mint. (J. Stafford)