3 end-of-summer snacks perfect for Labor Day weekend
By Mary Clay Kline
Everyone – college students, school kids, and working adults alike – is ready for a break, especially one that can be enjoyed poolside while embracing the last few days of summer.
Food is a huge part of celebration, and whether you’re planning a big Labor Day BBQ or you’re just getting together with a few friends at the park, these three easy-to-make snacks are sure to be a hit.
Thank you, Labor Day. We welcome you with open arms (and huge appetites).
Mint Limeade
![](https://alice.ua.edu/wp-content/uploads/2016/09/labordaymint.png)
Refreshing mint limeade is ideal for a backyard BBQ or pool party.
Mint Limeade Ingredients
3 cups water, divided
1 cup granulated sugar
Zest of one lime
1 cup lime juice
Fresh mint leaves
Mint Limeade Cooking Directions
- In a medium saucepan, combine one cup of water, sugar, and lime zest. Bring to a boil and stir until sugar is dissolved.
- Add lime juice and mint and transfer to a bowl. Place in the refrigerator to cool.
- Once cooled, serve in glasses over ice. Muddle more mint leaves in the limeade if desired.
Goat Cheese Caprese Dip (adapted from Food Network)
![](https://alice.ua.edu/wp-content/uploads/2016/09/labordaytomatobasil.png)
This cheesy, delicious dip is perfect for sharing and is full of favorite summer ingredients like tomatoes and basil.
Goat Cheese Caprese Dip Ingredients
8 ounces goat cheese
8 ounces cream cheese
¼ cup grated parmesan cheese
¼ cup milk
1 clove garlic, minced
1 cup cherry tomatoes, halved
2 Tablespoons reduced balsamic vinegar
Handful of basil leaves, torn
Baguette pieces or crackers, for serving
Goat Cheese Caprese Dip Cooking Directions
- Preheat oven to 350. In a medium bowl, combine goat cheese, cream cheese, parmesan, milk, and garlic. Using a handheld mixer, whip on medium speed for 2 minutes.
- Pour cheese mixture into a greased pan. Place pan in oven and bake for 15 minutes, then broil for 2 minutes or until the top of the dip is golden brown.
- Garnish with tomatoes, balsamic, and basil, and serve with baguette or crackers.
Mango Coconut Granita
![](https://alice.ua.edu/wp-content/uploads/2016/09/labordaygranita.png)
A granita is a great alternative to ice cream when serving a summer dessert. This fruit based treat is fun to make and eat.
Mango Coconut Granita Ingredients
2 mangos, peeled and cubed
3 Tablespoons granulated sugar
⅔ cup light canned coconut milk
½ cup water
Toasted coconut flakes, for serving
Mango Coconut Granita Cooking Directions
- Combine mango pieces, sugar, coconut milk, and water in a blender, and blend on high until the puree is smooth.
- Pour mixture into a 9×13-inch pan and place in the freezer.
- After 1.5 hours, take the granita out of the freezer. It will likely not be completely frozen. Scrape the granita with the tines of a fork, forming ice crystal shavings as you go. Return to the freezer.
- Do this every 30 minutes or so until the entire granita is frozen and is of snowball-like texture. Enjoy with toasted coconut flakes.
Photos by Mary Clay Kline.