Got mint? I love this prolific grower, even if it sometimes wants to take over the garden. You may feel like you’ve got enough mint to feed the entire state of Rhode Island, but fear not — here are some fresh ideas to help you make the most of the harvest.
1. Whip up some mint whipped cream and put a dollop (a word that deserves to be used more often) on strawberry mousse, chocolate cake, cookies and cream ice cream, brownies, hot chocolate, etc.
2. Mint pairs wonderfully with basil in this Fresh Minted Pesto recipe, which is so tasty tossed with hot pasta or drizzled on a pizza. (Everyone who tries it prefers it to regular pesto!)
3. Roll up some of these colorful, mouth-watering Vegetable and Mint Spring Rolls with Peanut Sauce from Damn Delicious.
4. Bake a batch of mint chocolate cupcakes from Homespun Seasonal Living.
5. Indulge in a creamy bowl of Fresh Mint Chocolate Chip Ice Cream.
6. For an easy lunch or side dish, make the Barefoot Contessa’s Tabbouleh salad.
7. Cool off with a mojito cocktail, the classic combination of fresh mint, club soda, fresh squeezed lime juice and simple syrup. Love and Lemon’s mojito recipe is beautifully balanced, and how often do you get to “muddle” something? Not nearly often enough.
8. Put up some homemade mint jelly. We like this recipe from Simply Recipes, which uses Granny Smith apples for natural pectin. Plus it’s a beautiful amber color instead of the typical artificial green. Enjoy a jar at home and give the rest as holiday gifts.
9. Make a batch of Fresh Mint Chocolate Truffles. Oh, yes yes yes. If you have extras, I can easily provide you with my shipping address.
10. Make minted iced tea — like this.
11. Who needs a still in the back yard when you can make homemade hooch in your kitchen? Brew some homemade Creme de Menthe and you’ll be able to make the Pioneer Woman’s Grasshopper Pie whenever a craving hits. It’s good to be prepared, I always say.
Do you have a mass o’ mint this year? If so, what are you doing with it? I’d love to hear your ideas.
You might also like: