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Bring a medium saucepan of water to a boil over high.Add mint leaves; boil until vibrant green, about 30 seconds.
Immediately transfer to a large bowl filled with ice water.Let mint leaves stand in ice bath until completely chilled, about 2 minutes.Remove mint leaves from ice bath, and transfer to a plate lined with paper towels; gently pat leaves dry.
Stir together 1 cup hot water, sugar, coconut cream, and blanched mint leaves in a medium bowl until mixture is combined and sugar is dissolved.Let mixture stand until completely cool, about 5 minutes.
Pour through a fine wire-mesh strainer, and discard solids.
Store syrup in an airtight container in refrigerator up to 1 week.. Make the mojito.nonstick coating.
on this pan was remarkably effective, distributing heat evenly.The deep sides of this skillet also make it.
ideal for braising and frying.With 11 inches of space, you’ll be able to use it for just about anything.