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Fresh Mint! Recipes for a Summer Harvest

Mint grows so easily in the garden that you inevitably find yourself harvesting this delicious herb all summer long! What to do with all that fresh mint? Here are a handful of our favorite recipes.


Mint Ice Cubes:

These are great in your water, lemonade, or ice tea. Simply stick a mint leaf or two in each compartment of your ice cube tray during the freezing process. You can add a dash of lemon juice as well for an extra flavor boost.
Mint Tea Punch:

  • Pour 5 cups of boiling water over 5 teabags. Add a dozen sprigs of mint. Let steep for 8-10 minutes and then discard teabags and mint.

  • Add a cup of lemonade concentrate and a cup of orange juice concentrate.

  • Add a cup of sugar and stir until dissolved.

  • Pour in 5 cups of cold water.

  • Serve with ice cubes (mint ice cubes!) and a fresh fruit or herb garnish.
Mint Butter:

  • Combine 1 stick of butter, 2 tablespoons of chopped mint, and 1 tablespoon of lemon juice in a bowl and mix until well creamed.

  • Transfer the creamed butter into a storage container and place in refrigerator for 3 hours.

  • Enjoy on grilled veggies and meats, fish and pasta!
Fresh Melon and Mint Salad:

  • Cube or ball six cups of fresh melon. A mix of watermelon, cantaloupe and honeydew is quite heavenly.

  • In a large bowl, stir together 1 tablespoon of honey and 1 tablespoon of either lemon or lime juice.

  • Add melon and a 1/4 cup chopped mint to the bowl. Mix up ingredients so that the melon is coated with the mint and the honey/juice.

  • Serve lightly chilled.
Mint Gelato: *You will need an ice cream maker for this recipe

  • In a small bowl, make a slurry of 3 tablespoons whole milk and 2 tablespoons corn starch. Set aside.

  • In a sauce pan, combine 2 cups of whole milk, 1/2 cup chopped mint leaves, 1/3 cup sugar, and a pinch of salt. Bring to an almost-bubble on medium heat and then turn off stove and let the mixture steep for an hour.

  • Strain liquid through a fine sieve or cheesecloth, squeezing the mint to get all of its goodness. Discard leaves.

  • Reheat this minty milk on medium heat until it starts to bubble. Add whole milk/corn starch slurry and stir until there are no clumps. Continue heating until it’s thick enough to sit on the back of a spoon.

  • Let cool completely (likely overnight) and then place in your ice cream maker, following the machine’s instructions.

  • When serving, drizzle a little chocolate syrup on top or add a slice of candied lemon peel or some freshly sliced strawberries!
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