Cynthia's Kitchen - Mint

Cynthia's Kitchen - Mint

Here are just a few of the many uses of mint...

1. Mint is delicious in salad - green salad, fruit salad (especially melon and strawberries), tomato feta salad, mixed with goat cheese and grains like bulgar, quinoa, barley, mixed with the last of the winter beets from the basement and couscous..

2. When Bill and I went to Cuba some years ago, we had our first mojito, which is different from the ones you get here that are made with a simple syrup. Cubans use raw sugar which gives you a great crunch.

Put a good bunch mint and a slice of lime in a tall glass. Muddle with a wooden spoon handle or muddler. Add a Tbls of lime juice and a Tbls of organic or raw sugar. Add a jigger of white rum and fill glass with ice. Pour in club soda until it’s full. Drink it. If you want to omit the rum, it  makes a great refreshing drink for the summer heat.

3. Mint and peas go together really well. Here’s a great easy and delicious recipe for them.

Heat a little oil in large skillet over medium heat. Add 3/4 pound snap peas, trimmed, and a few chopped scallions. Season with salt and pepper. Fry 3 - 4 minutes. Remove from heat and add 2 Tbls chopped mint. This can be served hot or at room temperature.

4. Mix chopped mint with whisked yogurt for a cool refreshing raita to be used on meats, spicy veggies, any kind of Indian food.

5. Mint Sorbet - In a saucepan, combine 1 1/2 cups water, 1 1/2 cups sugar, 2 cups packed fresh mint, stems included. Bring to boil and cook until sugar is dissolved. Cover and remove from heat. Steep for 15 minutes. Strain out mint leaves, squeezing mint. Stir in 1/2 cup lime juice and a little lime zest. Pour into ice-cream maker and freeze. This is delicious for a palate cleanser or a great summer dessert.

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