Type what you have

Ingredients

• ✓ mint
• watermelon
• red grape
• cucumber
• cherry
• feta cheese

Instructions

1. 1 Arrange watermelon on large plate or cutting board. Sprinkle with desired toppings. Cut into wedges to serve.

By Target Test Kitchen

Ingredients

• ✓ mint
• greek yogurt
• cucumber
• garlic puree
• lemon juice
• olive oil
• salt

Instructions

1. 1 Place yogurt in a paper coffee filter, paper towels, or 4 layers of cheesecloth set in a strainer or colander set over a bowl. Strain yogurt in the refrigerator for 24 hours.
2. 2 Peel and grate cucumber; squeeze out excess water and place into a bowl. Add strained yogurt, mint, garlic purée, lemon juice, and olive oil; stir to combine. Season with salt; chill before serving.

By Diana Moutsopoulos

Ingredients

• ✓ mint
• heavy cream
• confectioners' sugar
• almond extract
• sour cream
• blackberry
• lemon zest

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ mint
• heavy cream
• confectioners' sugar
• cream cheese
• lemon curd
• vanilla extract
• berry

Instructions

1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Ingredients

• ✓ mint
• heavy cream
• white sugar
• white wine
• lemon juice
• lemon zest
• nutmeg
• lemon

Instructions

1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Ingredients

• ✓ mint
• whipped topping
• sour cream
• angel food cake
• vanilla pudding mix
• kiwi
• strawberry
• banana
• pineapple

Instructions

1. 1 In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. 2 Cut the cake into thirds, horizontally.
3. 3 Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. 4 Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

By Joy

Ingredients

• ✓ mint
• lemonade
• gin-based liqueur
• apple
• orange
• cucumber
• lemon
• lime
• strawberry

Instructions

1. 1 Stir Sprite and Pimm's together in a serving pitcher until well mixed; add apple, orange, cucumber wedge, lemon, lime, strawberries, and mint. Serve in ice-filled tall glasses.

By Sandy Wiemers

Ingredients

• ✓ mint
• watermelon
• cucumber
• red bell pepper
• onion
• pineapple juice
• lemon juice
• honey
• olive oil
• ginger
• jalapeno pepper
• mint leaf

Instructions

1. 1 Reserve 20 small watermelon cubes for garnish.
2. 2 Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. Purée until well blended but with some texture, about 30 seconds per batch. Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.
3. 3 Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

By Julia

Ingredients

• ✓ mint
• beef pot roast
• onion
• garlic
• cinnamon
• allspice
• bay leaf
• salt
• black pepper
• water
• cabbage

Instructions

1. 1 Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
2. 2 Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

By j clifton

Ingredients

• ✓ mint
• long grain white rice
• olive oil
• ground beef
• tomato
• chicken stock
• bay leaf
• salt
• black pepper
• basil
• egg
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Add ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.
3. 3 Meanwhile, place rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Remove bay leaves from sauce, and mix in the half-cooked rice. Stir in basil, mint, eggs, and mozzarella cheese; season with salt and pepper.
5. 5 Transfer to a greased baking dish. Sprinkle Parmesan cheese on top. Bake in the preheated oven until rice is tender and liquid has been absorbed, about 40 minutes.

By INGU

Ingredients

• ✓ mint
• honey
• water
• vanilla bean
• ginger
• orange
• lemon
• nutmeg
• clove
• black peppercorn
• star anise
• cardamom
• vodka

Instructions

1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones

Ingredients

• ✓ mint
• ✓ mint
• beef round roast
• salt
• pepper
• butter
• water
• onion
• garlic
• sage
• seasoning salt
• red pepper flakes
• butter
• flour
• water
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the pot roast: Season roast all over with salt and pepper.
3. 3 Melt butter in a Dutch oven over medium-high heat. Brown roast on all sides in the butter, 6 to 8 minutes. Add water, onion, and garlic around the roast, then sprinkle sage, mint, seasoning salt, and pepper flakes over top.
4. 4 Cover the pot and transfer to the preheated oven. Bake until tender and cooked through, about 2 hours for rare or 3 for well-done. Remove from the oven; transfer roast to another pan and keep warm. Set aside pan drippings for the gravy.
5. 5 Make the gravy: Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Remove from the heat and add cold water; whisk until a smooth paste is formed.
6. 6 Return to the stovetop over medium heat. Stir in sage and mint, then pour in pan drippings. Boil, stirring constantly, until gravy is thickened.
7. 7 Slice the roast and serve with gravy poured over top.

By SHADOWS1

Ingredients

• ✓ mint
• apple cider
• cranberry juice
• lemon juice
• pineapple juice
• orange
• clove
• honey
• white sugar
• cinnamon stick
• nutmeg
• allspice
• ginger
• orange

Instructions

1. 1 In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
2. 2 Serve warm and garnish each cup with mint and an orange slice.

By Miss Blurton

Ingredients

• ✓ mint
• sugar
• bay leaf
• tomato paste
• olive
• pea
• potato
• tomato
• orange zest
• lemon zest
• red wine
• pepper
• salt
• mixed spice
• curry powder
• garlic
• onion
• olive oil
• octopus

Instructions

1. 1 Place octopus in a large pot filled with enough lightly salted water to cover; bring to a boil, then simmer over medium heat until opaque, about 15 minutes. Drain. Cool slightly; cut into bite-sized pieces.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion, mint leaves, garlic, curry powder and mixed spice; cook and stir until onion is soft. Season with salt and black pepper. Stir in octopus, wine, lemon zest, and orange zest; simmer to blend flavors, 3 to 4 minutes, then stir in tomatoes, potatoes, peas, olives, tomato paste, bay leaves, and sugar. Cover and reduce heat to low; simmer until octopus and potatoes are tender, about 45 minutes.

By 112

Ingredients

• ✓ mint
• water

Instructions

1. 1 Place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.

By Skuba

Ingredients

• ✓ mint
• lavender petal
• water

Instructions

1. 1 Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

By J Henry

Ingredients

• ✓ mint
• sugar
• white rum
• lime-flavored seltzer water

Instructions

1. 1 Muddle 4 mint sprigs and sugar together in a mixing glass until crushed.
2. 2 Add rum and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with lime-flavored seltzer and garnish each glass with a remaining mint sprig.

By Juliana Hale

Ingredients

• ✓ mint
• raspberry vinegar
• sugar

Instructions

1. 1 Place vinegar in a container with a tight-fitting lid. Add mint and sugar; cover and shake until sugar dissolves.
2. 2 Stir in additional sugar, if necessary, to balance vinegar flavor.

By PANTRYGATHERINGS

Ingredients

• ✓ mint
• ✓ mint
• sugar
• ice cube
• brandy
• benedictine liqueur

Instructions

1. 1 Place sugar, mint, and a splash of water into a glass. Muddle gently, and then add ice to the glass. Pour in brandy and Benedictine, and stir. Add fresh mint for garnish.

By Lorem Ipsum

Ingredients

• ✓ mint
• onion
• white sugar
• white vinegar
• cayenne pepper
• salt

Instructions

1. 1 In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

By Sara

Ingredients

• ✓ mint
• water
• lemon verbena
• honey

Instructions

1. 1 Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

By goldiejamescom

Ingredients

• ✓ mint
• water
• cucumber
• jalapeno pepper

Instructions

1. 1 Combine water, cucumber, jalapeno pepper, and mint in a pitcher and refrigerate until chilled, about 2 hours.

By Buckwheat Queen

Ingredients

• ✓ mint
• water
• sugar

Instructions

1. 1 Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 1 minute; remove from heat and let syrup steep, about 30 minutes.
2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

By foodelicious

Ingredients

• ✓ mint
• ✓ mint
• strawberry
• water
• sugar
• vanilla ice cream
• whipped cream

Instructions

1. 1 Mix the strawberries with the mint in a bowl.
2. 2 Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
3. 3 Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

By Dawn Camacho

Ingredients

• ✓ mint
• ✓ mint
• vodka
• sugar
• lime juice
• ice
• sparkling water

Instructions

1. 1 Muddle mint leaves in a shaker.
2. 2 Add Tito's Handmade Vodka, sugar, fresh lime juice, and ice.
3. 3 Shake well and pour into a rocks glass.
4. 4 Top with sparkling water and garnish with a mint sprig and lime slice.

By Tito's Handmade Vodka

Ingredients

• ✓ mint
• strawberry
• soy milk
• vanilla protein powder

Instructions

1. 1 Combine strawberries, soy milk, protein powder, and mint leaves in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ mint
• watermelon
• lemon juice
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Blend watermelon, lemon juice, mint, and honey in a blender until smooth.
3. 3 Refrigerate for 2 hours; serve chilled.

By lillpup

Ingredients

• ✓ mint
• watermelon
• water
• white sugar
• white rum

Instructions

1. 1 Remove rind from watermelon; dice into large cubes. Add watermelon, water, sugar, and mint leaves to an electric blender. Blend until pureed.
2. 2 Pour in rum and give it a couple of stirs to incorporate. Pour mixture into a 9x12-inch pan and place in the freezer for 4 hours. Scrape the mixture with a fork every 1 to 2 hours. It will not freeze completely due to the rum.
3. 3 Serve in a shallow bowl or a nice glass.

By Diana Mc

Ingredients

• ✓ mint
• queijo coalho cheese curd
• pineapple
• brown sugar

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Cook queijo coalho cheese and pineapple on the preheated grill until browned, 5 to 10 minutes. Transfer to a plate; cool until easily handled.
3. 3 Cut grilled queijo coalho cheese and pineapple into cubes with a sharp knife; transfer to a bowl. Add brown sugar and toss until coated.
4. 4 Stick 1 cube of queijo coalho cheese, 1 mint leaf, and 1 cube of pineapple onto a toothpick; repeat until all ingredients are skewered.

By GraçaRibeiro

Ingredients

• ✓ mint
• lime juice
• honeydew melon
• prosciutto

Instructions

1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz