When we spot a delicate sprig of mint adorning desserts, it's often to impart a refreshing touch to the palate. Yet, if you find yourself with an abundance of mint freshly plucked from the garden (much like myself), you might ponder the variety of recipes you can craft with this aromatic herb. Here, I've compiled a selection of what I consider to be the best recipes featuring mint, eager to share them with you all.
1. Mint extract
To make peppermint extract, the chemical components of the leaves and stems are extracted into a fluid like water or alcohol which can be used orally or topically. It has benefits when consumed orally as well as when its active compounds are inhaled or used on the skin.
For example, for 1 cup mint leaves (de-stemmed) and 1 ½ cups vodka (or substitute bourbon or rum), we can make mint extract as follows:
- Remove the mint leaves from the stems. Wash and dry them thoroughly, if need be. I took mine straight from my own plant, so didn't worry about it. Choose the glass container you'll be soaking the extract in and fill it all the way up with fresh mint leaves.
- Use the handle of a wooden spoon or a muddling tool to bruise the mint leaves. This will smoosh the leaves down to half their size in the container and release the peppermint fragrance so it infuses better in the vodka. You don't need to pulverize the mint leaves, just press down and twist them several times. From here add more mint leaves to the container, then pulverize again. Keep doing this until at least 3/4 of the jar is packed with leaves.
- Now pour in enough vodka so that all the mint leaves are completely submerged (covered) in the vodka. If there are any floaters at the top, remove them. Seal the container tightly with a lid and place in a cool, dark place.
- Soak for a minimum of one month, preferably 2 months or longer, then strain the leaves out and place the peppermint extract in a clean container with a tight-fitting lid, like these amber jars.
If the mint leaves look discolored after the steeping and the extract isn't as strong as you'd like it, strain the leaves and add fresh ones using the same process as before.
Mint extract is a versatile ingredient that can add a refreshing and invigorating flavor to various beverages. From cocktails to tea, mint extract is a popular choice for those who want to add a touch of freshness to their drinks.
- Cocktails: Mint extract is a popular ingredient in cocktails, especially those that are served during the summer months. It adds a refreshing flavor to drinks and can be used in a variety of cocktails, including mojitos, mint juleps, and mint margaritas. When using mint extract in cocktails, it is important to use a high-quality extract that is free from any artificial flavors or additives.
- Iced Tea: Mint extract can also be used to flavor iced tea. It adds a cool and refreshing flavor to the tea and is perfect for hot summer days. To make mint iced tea, simply add a few drops of mint extract to your tea before chilling it in the refrigerator. You can also add fresh mint leaves for an extra burst of flavor.
- Lemonade: Mint extract can also be added to lemonade to create a delicious and refreshing drink. Simply mix lemonade with a few drops of mint extract and serve over ice. This is a great drink for summer parties or picnics.
- Smoothies: Mint extract can also be used in smoothies to add a refreshing flavor. It pairs well with fruits such as pineapple, mango, and watermelon. When using mint extract in smoothies, it is important to use a small amount as it can easily overpower other flavors.
- Hot Tea: Mint extract can also be used to flavor hot tea. It adds a refreshing and invigorating flavor to tea and is perfect for those who want to add a touch of freshness to their morning cup of tea.
2. Mojito
Here’s what you’ll need to make this mint mojito recipe:
- Fresh mint – The star of this classic cocktail! You’ll muddle some mint leaves to infuse the drink with flavor and add more to your glass for garnish.
- White rum – such as 10 Cane and Bacardi Silver Rum.
- Fresh lime juice – It adds bright, tart flavor. Always, always use freshly squeezed lime juice in this mojito recipe.
- Simple syrup – Classic mojito recipes call for sugar, but I like to use simple syrup in its place. It streamlines the recipe, as you don’t need to muddle the sugar with the lime and mint. Simple syrup keeps for several weeks in the fridge, so I like to keep it on hand for anytime I’m in the mood for a fun drink.
- Club soda or sparkling water – It balances the tart lime and alcohol and gives the cocktail a fun fizz.
- Ice – You can’t make a cool, refreshing mojito without it!
Ready to learn how to make a mojito? Here’s what you need to do:
First, muddle the mint. Place it in the bottom of a cocktail shaker and use a cocktail muddler to press it until it becomes aromatic. When you’re muddling the mint, your goal isn’t to pulverize it or crush it. Instead, just bruise it slightly to help it release its fragrant oils. This should only take a few taps with your muddler!
Second, shake! Add the rum, lime juice, simple syrup, and a handful of ice to the cocktail shaker, and shake it vigorously until the ingredients are completely combined and chilled.
Then, strain your mojito. Strain the contents of the cocktail shaker over a glass filled with ice. Top your glass with soda water, and garnish it with lime slices and more fresh mint sprigs.
Finally, taste and adjust. This step is essential anytime you’re making a cocktail at home. It gives you a chance to customize your drink to your tastes, finding a balance of flavors you really love. If you prefer a tarter mojito, add an extra squeeze of lime juice. If you want it sweeter, stir in a bit more simple syrup. Not strong enough? Well, you know what to do. Enjoy!
3. Mint tea
Fresh mint leaves give this mint tea recipe an alluring herbal aroma and flavor. Since this tea is made with an herb instead of tea leaves, it is considered an herbal tea or tisane and does not contain any caffeine. You can enjoy a cup of mint tea before bed without worries about it keeping you up.
Ingredients:
- 2 cups filtered water
- 15 fresh mint leaves (peppermint or spearmint)
- 1 to 2 teaspoons sugar (or honey), optional
- 1 cup ice, optional
- 2 lemon slices, optional
- Fresh lemon juice, optional
Below are the steps:
- Bring the water to a boil.
- Remove from the heat and add the fresh mint leaves.
- Steep for 3 to 5 minutes, depending on desired strength.
- Add optional sweetener. Start with 1 teaspoon per cup and add more as desired.
- If serving iced, fill tall glasses with ice and pour the tea over. If serving hot, pour the tea into mugs. Garnish with optional lemon slices and/or lemon juice to taste.
4. Shrimp summer rolls
This recipe holds a special place among my favorites and is a signature dish of Vietnam. Despite its lean meat content and plentiful greenery, it may not immediately appeal to meat enthusiasts. However, the addition of mint infuses the rolls with a refreshing flavor that beautifully complements the other ingredients, creating a harmonious blend of flavors in each bite.
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| Source: lurch.de |
At your typical Vietnamese eatery, summer rolls are a popular choice for starters. But for veggie enthusiasts, it's worth being mindful of overindulging, as the fiber-rich content can quickly satisfy your hunger, potentially leaving less room to savor the rest of the menu.
Ingredients
- 1 lb cooked shrimp
- 4 oz vermicelli noodles
- 1 large carrot peeled and cut
- 1 cucumber sliced
- 1/4 cup fresh packed mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup fresh Thai basil
- Butter lettuce leaves
- 1/4 cup fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/2 cup warm warer
- 3 cloves garlic
- 3 tablespoons lime juice
- Prepare dipping sauce and leave to side.
- Bring a medium pot of water to boil, then add shrimp to cook for 2 minutes or until shrimp turns pink.
- Prepare vermicelli noodles according to package instructions. Drain and leave to side.
- Add warm water to a low shallow bowl. Prepare carrots, cucumber, mint, cilantro, basil and lettuce leaves.
- Wet rice paper sheet and add 3 pieces shrimp, vermicelli and fresh veggies and roll up.
- These are best served immediately. Serve with dipping sauce!
The full version of summer rolls would include some more ingredients such as shredded egg crepe, pineapple, Vietnamese pork rolls (gio lua), as in the picture below.
However, recipes for this dish are various and you can choose which one suits you most, even the vegan version or the non-fish sauce version. It is now such a popular dish all over the world!
5. No bake chocolate mint cheese cake
The combination of chocolate and mint has been one of the most favourite to consumers, especially mint choco ice cream. You can also make chocolate mint cheese cake from this combination. It's not very healthy with cream cheese and cookies, so while it is so delicious and refreshing, make sure you know how much is the best. |
Ingredients
FOR THE CRUST:
▢400 grams cream cheese (28 ounces)
▢0.5 cup powdered sugar
▢1.25 cups whipped cream (about 1 1/4 cups liquid, whipped)
▢green food colouring
▢a few drops peppermint extract
▢0.5 cup mini chocolate chips
▢chocolate sauce for serving
▢regular or chocolate whipped cream for serving
Instructions
FOR THE CRUST:
▢0.5 cup powdered sugar
▢1.25 cups whipped cream (about 1 1/4 cups liquid, whipped)
▢green food colouring
▢a few drops peppermint extract
▢0.5 cup mini chocolate chips
▢chocolate sauce for serving
▢regular or chocolate whipped cream for serving
Instructions
FOR THE CRUST:
- Add 2 cups of crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
- Press the Oreo cookie mixture into the bottom of a spring-form pan and up the sides of the pan about 2/3 of the height of the pan. Set the crust aside to chill in the fridge while you make the cheesecake filling.
- Add the cream cheese to a large bowl and whip until smooth with the powdered sugar.
- Fold in the whipped cream and the green food colouring.
- Add the peppermint extract and the mini chocolate chips and fold them in just until combined.
- Pour the cheesecake mixture into the chilled crust, pressing it evenly into the bottom and sides of the pan and smoothing out the top to prevent air bubbles.
- Chill the cheesecake for 24 hours in the fridge before serving, or chill in the freezer for 2-3 hours and then overnight.
- Serve with a dollop of whipped cream (fold in a few teaspoons of cocoa powder to make chocolate whipped cream) and some chocolate sauce.
6. No bake chocolate mint bars
Ingredients
BASE
- ½ cup (1 stick) butter
- ¼ cup granulated white sugar
- ⅓ cup unsweetened cocoa powder
- 1 large egg
- ¾ cup shredded coconut
- 2 cups graham cracker crumbs
FILLING
- ¼ cup (½ stick) butter
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon peppermint extract
- green food coloring
GANACHE
- ⅔ cup chocolate chips or chopped chocolate
- 2 tablespoons butter
Instructions
BASE
- In a large microwave-safe bowl, combine butter, cocoa and sugar and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined. Let cool 5 minutes.
- Quickly whisk in egg (mixture will thicken as the egg is incorporated). Stir in coconut and graham crumbs until combined.
- Press into an 8x8" pan lined with tin foil.
FILLING
- With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a bit more milk or sugar to reach desired consistency. Add extract and green food coloring (as desired).
- Spread over base in pan.
GANACHE
- In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth.
- Pour over filling in pan. Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.
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