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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.

Combine rum, lime juice, and 1 tablespoon coconut-mint syrup in a Collins glass filled completely with ice.

Top with club soda.4.25-Quart Nonstick Saute Pan With Glass Lid.

8-Inch Nonstick Fry Pan.At the time of publishing, the price was $140.Ribollita is a rustic.

bread, bean, and greens soup with roots in Italian peasant cooking.The word ribollita translates to “reboiled” — the dish was traditionally made by adding day-old bread to leftover soup.