Recipes

Mint’s bounty

Last year we planted two varieties of mint–chocolate mint and spearmint. And now we’ve got mint spreading so rapidly I’m afraid it might march right up and plant itself in my family room. You’re wondering what one would do with so much mint? I’ve got a few ideas. If you’d like to try them, PLEASE, come take my mint!

MINT SUN TEA

3 packets of black tea (plain or flavored)
4 sprigs mint
sugar (optional)

Place the tea bags and mint in a pitcher of water outside in the sun for a minimum of 3 hours. Add sugar or Splenda to taste and refrigerate. Remove the tea bags and add ice to serve.

BEET SLAW

2 medium peeled raw beets
3 peeled carrots
1 medium kohlrabi (can substitute jicima)
2T chopped mint leaves
1/4 cup olive oil
T orange juice
juice of one lemon
2 scallions (optional)

Grate the beets, carrots and kohlrabi in the food processor. Add the rest of the ingredients and top with scallions.

MINT COCKTAILS, TWO WAYS

Mint julep:

2 cups water
2 cups sugar
1/2 cup spearmint leaves
32oz. Kentucky bourbon
8 sprigs mint

Combine water, sugar and chopped mint leaves in a saucepan. Bring to a boil over high heat until sugar dissolves. Allow syrup to cool 1 hour and pour through a strainer to remove mint leaves.

Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. Top with a mint sprig.

Mojito:

Ice
6 ounces light rum
12 mint sprigs, 8 roughly broken apart
6 T fresh lime juice
4 T sugar
Club soda
4 slices lime

Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Add a splash of club soda and a mint sprig.

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