Beverages
BEVERAGES
MINT HOT CHOCOLATE
4 c. milk 6 sprigs fresh mint 10 oz. semisweet or milk chocolate, cut into small pieces

Combine milk and mint sprigs in a saucepan and scald the milk over medium-low heat. Remove from heat and let stand covered for 5 to 10 minutes. Strain to remove mint leaves. Return milk to saucepan; place over heat, add chocolate and whisk until chocolate is completely melted and milk is frothy. Serve immediately.

Omit the mint if you prefer plain hot chocolate!

SUMMER SLUSHES
Freeze peeled, seeded chunks of fruit in sealed plastic bags. Zip the frozen fruit in a blender with a little water and sugar to taste!
RHUBARB TEA
Cut 8 stalks of rhubarb into 3-inch lengths, add them to 8 cups of water, bring to a boil and simmer for one hour. Strain the liquid, add sugar to taste (about 1/3 cup), and let cool. Pour into glasses overr ice and garnish with a sprig of fresh mint.
MELON MARGARITA
Coat the rim of glass with lime juice and dip it in salt. In a blender, combine the juice of 1 1/2 limes, 3 Tbsp tequila1 Tbsp vodka, 1 tsp Triple Sec, 2 c. seeded watermelon flesh, 1/4 c. sugar and 3 c. crushed ice. Process until smooth; add another cup of ice, and blend until slushy. Pour into the glass and serve!
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