Milton - Click here for Google Map

Nestled at the base of the Niagara Escarpment, Milton is a preferred tourist destination, attracting more than 1.5 million visitors to the area each year. Also known as Escarpment Country™, Milton provides easy access for day tripping and weekend excursions in a scenic setting — all within an hour's drive from Toronto.For conservation enthusiasts, there is an abundance of parkland offering hiking on the Bruce Trail and the Niagara Escarpment. In town, take a leisurely stroll along the nature trails surrounding our century-old Mill Pond in the heart of our historic downtown area. For sports enthusiasts, we are a"perfect fit" for those who seek a healthy and active way of life. Seasonal outdoor recreation such as swimming, kayaking, sail boarding and skiing is justminutes away off Highway 401 at the Kelso Conservation Area. Milton is also a golfer's paradise. Visit our fairs and festivals, explore an ostrich farm, gather fresh fruits and vegetables at a pick-your-own farm or plan a visit to the weekly Saturday morning downtown Farmers' Market. Explore an authenticIroquoian Village at Crawford Lake. Try your luck at Mohawk Slots and Racetrack. Whether you are a visitor to our town or looking to relocate as a result of our new residential and industrial growth, consider our unique town and country atmosphere as the place to live, work and play.

____________________________________________________________________

Pomegranate & Strawberry Mousse

2 c

1/8 tsp
1
1/2 c
1x 7 oz
fresh or thawed frozen strawberries, plus extra for garnish
salt
envelope unflavored gelatin
pomegranate juice
container yogurt, regular or greek
Add 1/4 cup of the pomegranate juice to a bowl along with the gelatin. Let the mixture stand for about four minutes until the gelatin softens. Meanwhile, add the strawberries and salt to a food processor and blend until smooth. In a saucepan over medium heat, add the remaining pomegranate juice and sugar. Bring to a simmer, and stir frequently until the sugar has dissolved. Reduce the heat to low and gently add the gelatin mixture. Allow the mixture to cook for just a minute; then transfer to the food processor with the strawberry purée. Blend the mixture for about 10 seconds to combine, and then pour it into dessert bowls (or martini glasses). Cover the desserts and refrigerate them for a few hours until they're set. Serve garnished with fresh strawberry slices.