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Chilled Sugar Snap Pea Soup
Soup American

Chilled Sugar Snap Pea Soup

4.0

Prep
15 min
Cook
15 min
Total
210 min

Instructions

  1. 1 Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
  2. 2 Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
  3. 3 Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
  4. 4 Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
  5. 5 Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
  6. 6 Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

By John Mitzewich

Green Pea and Mint Soup
Soup American

Green Pea and Mint Soup

4.1

Prep
5 min
Cook
35 min
Total
100 min

Instructions

  1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Turkish Red Lentil Soup with Mint
Soup Middle Eastern

Turkish Red Lentil Soup with Mint

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large pot over medium heat. Add onion and sauté until beginning to soften, about 2 minutes. Stir in garlic and cook for 2 minutes. Add diced tomatoes and cook for 10 minutes.
  3. 3 Stir in chicken stock, lentils, bulgur, rice, tomato paste, mint, paprika, cayenne pepper, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until lentils and rice are tender, about 30 minutes.
  4. 4 Puree soup with an immersion blender until smooth.

By Jenna

Easy Raspberry Vinaigrette
Breakfast American

Easy Raspberry Vinaigrette

4.8

Prep
5 min
Cook
Total
5 min

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

Mint Simple Syrup
Drink American

Mint Simple Syrup

4.9

Prep
5 min
Cook
5 min
Total
40 min

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

Ginger-Peach Smash
Drink American

Ginger-Peach Smash

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.
  2. 2 Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.
  3. 3 Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.

By Julie Tremaine

Alcohol-Free Mint Julep
Drink American

Alcohol-Free Mint Julep

4.7

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Combine water, sugar, and 1 tablespoon of chopped mint in a small saucepan; cook and stir until mixture has boiled and sugar has dissolved. Remove from heat and set aside to cool for about an hour; strain out mint leaves.
  2. 2 Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of cooled sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.

By SHOWP0NIE

Vodka Lemonade with Mint
Drink American

Vodka Lemonade with Mint

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine mint and sugar in a large bowl; stir in vodka and lemon juice. Cover the bowl with plastic wrap; refrigerate lemonade, 30 minutes to 2 hours.
  2. 2 Strain lemonade into a pitcher. Fill six (6- to 8-ounce) glasses with crushed ice; add lemonade.

By thisgurlluvs2cook

Sweet Orange and Cranberry Baked Brie
Appetizer American

Sweet Orange and Cranberry Baked Brie

4.5

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Meanwhile, put cranberries in a small bowl and pour boiling water over them to cover. Let stand 15 minutes until plump; drain.
  3. 3 At the same time, slice off top rind of wheel of Brie. Put Brie in a pie plate.
  4. 4 Bake in the preheated oven until Brie is warmed through, about 15 minutes. Top with orange marmalade, cranberries, walnuts, and mint (if using).

By Caitlyn Diimig, RD

Mint Jelly
Pantry American

Mint Jelly

4.1

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Rinse off mint leaves and stems; place them into a medium saucepan. Crush with a potato masher or the bottom of a jar or glass. Add boiling water; cover and let stand for 10 minutes.
  2. 2 Strain mint mixture; measure out 1 2/3 cups mint and return to the saucepan. Stir in lemon juice and food coloring. Mix in sugar and place the pan over high heat. Bring to a boil, stirring constantly. Stir in pectin; boil mixture for 1 minute, stirring constantly.
  3. 3 Remove from heat and skim foam off the top using a large metal spoon. Transfer mixture to hot, sterile jars and seal.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 10 minutes.

By HYACINTH

Avocado Ice Pops
Dessert American

Avocado Ice Pops

4.7

Prep
20 min
Cook
5 min
Total
205 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Add sugar; stir until dissolved. Cool simple syrup.
  2. 2 Mash avocados, lime juice, and simple syrup in a bowl until smooth. Stir in mint. Pour into ice pop molds.
  3. 3 Freeze until solid, at least 3 hours.

By LCCB

Easy No-Bake Strawberry Ice Cream Cake
Dessert American

Easy No-Bake Strawberry Ice Cream Cake

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.
  2. 2 Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.
  3. 3 Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

By Bibi

Minted Carrots
Dinner American

Minted Carrots

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil over high heat. Add carrots, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
  2. 2 Heat butter in a skillet over low heat. Add carrots, brown sugar, honey, and mint; cook and stir until sugar is dissolved, 2 to 3 minutes.

By Marlys Davis

Simple Mint Julep
Drink American

Simple Mint Julep

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a tall glass in the freezer until frosted.
  2. 2 Stir water and sugar together in the prepared glass until sugar dissolved. Twist each mint leaf to release the scent and flavor; add to the glass. Pour bourbon into the glass, it should be about 1/4 full. Add ice and stir; garnish with a mint leaf.

By TerryWilson

No-Churn Peach Sorbet
Dessert American

No-Churn Peach Sorbet

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place peaches, separating any that have stuck together, sugar, and lemon juice in the bowl of a food processor; pulse until reaches the consistency of applesauce, adding orange juice as needed. Taste; adjust with sugar and lemon juice. Garnish servings with mint sprigs.

By Gwyneth