2 cups vanilla yogurt
3 tablespoons sour cream, cream, or half-and-half
1/4 cup trimmed fresh mint, loosely packed
1 teaspoon dry-roasted fennel seeds, coarsely powdered
1/2 cup superfine sugar or equivalent sweetener
1/2 tablespoon rose water
1/4 cup ice water
8-10 ice cubes, cracked
4 sprigs fresh mint or rose petals for garnishing

Combine all of the ingredients, except the ice cubes and garnish, in a blender or food processor and process for 2 minutes. Add the ice and process for another minute. Pour into frosted glasses and garnish with fresh mint or rose petals. Preparation time: 10 minutes. Serves: 4.

2 cups mint tea
1 tablespoon raw honey
1/4 teaspoon ground ginger
Pinch of ground cloves
Pinch of ground cinnamon
1 cup raw apple juice
1 bottle club soda or sparkling water
Mint sprigs or apple slices (garnish)

Make the tea. Add honey, ginger, cloves, and cinnamon, then let cool. Mix apple juice and soda water together in a large pitcher. Add cooled tea and mix well. Store in a glass bottle.

When ready to serve, shake bottle to agitate spices, which will have settled to the bottom. Garnish with fresh mint sprigs or slices of red apples.
Serves 4-6

1/4 cup fresh mint leaves, plus 4 sprigs for garnish
1 cup (8 ounces) bourbon
1 tablespoon superfine sugar

Crush the mint leaves with a mortar and pestle or the blunt end of a large knife. Distribute it among four tall, narrow glasses and fill the glasses with ice. Divide the bourbon among the glasses, sweeten to taste, garnish, and serve. Makes 4 serving