Mint Recipes

Recipes
My Mojito

  • 2 cups fresh mint leaves or 1 cup dried mint
  • 2 cups water
  • 1 cup sugar
  • ½ to ¾ cup fresh squeezed lime juice
  • Seltzer (lemon lime is nice)
  • Rum
  • Fresh mint and lime for garnish

Put the water and sugar in a saucepan and bring to a boil, stirring to dissolve sugar. Add mint leaves and simmer for ½ hour. Turn off heat and let sit covered overnight. The next day, strain out the mint leaves and add the lime juice, blending well. To make the drink, pour 2 shot glasses of the mint syrup and 1 shot of rum over ice. Add seltzer and a mint sprig, perhaps a lime slice and enjoy. This is also a refreshing summer drink without the rum. You can also add fresh ginger root, chopped to the mix for a ginger mint mojito.

Tabouli

  • 1 cup bulgur wheat (you can buy this in bulk at Vitamin Cottage or Whole Foods)
  • 1 2/3 cups boiling water
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 cup chopped green onions
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 cup tomatoes, chopped
  • 1 cucumber – peeled and chopped
  • Salt and pepper to taste

Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate.

Crystallized Leaves and Flowers

  • Egg white powder, called Just Whites in baking section of grocery store.
  • Small paintbrush
  • Extra fine sugar, you can put regular sugar in a blender and whirl a bit to make this.
  • Edible leaves and blossoms for crystallizing

Wash and completely dry plant material. Prepare a small amount of egg white powder and apply to leaf or blossom with small paintbrush, coating well. Sprinkle all sides with a spoonful of sugar and dry on wax or parchment paper. Once completely dry, peel off, layer in wax paper and store in cool, dark place. Use crystallized flowers to decorate cakes, tarts, fruit salads and more. Great summer activity for the kids.

Posted in Recipes, The Herb Blurb.

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