Type what you have

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
• ✓ mint
• olive oil
• leek
• salt
• chicken broth
• black pepper
• cayenne pepper
• sugar snap pea
• creme fraiche

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

Ingredients

• ✓ mint
• butter
• green onion
• green pea
• vegetable broth
• milk
• salt
• black pepper
• white sugar
• whipping cream
• mint leaves

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

Ingredients

• ✓ mint
• olive oil
• onion
• garlic
• tomato
• chicken stock
• red lentil
• bulgur
• rice
• tomato paste
• paprika
• cayenne pepper
• salt
• black pepper

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

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
• 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

Ingredients

• ✓ mint
• ✓ mint
• white sugar
• club soda
• lime
• light rum
• ice
• club soda

Instructions

1. 1 Muddle sugar and mint with soda water in pint glass. Squeeze both halves of lime into the glass leaving one hull in the mixture. Add rum, stir, and fill with ice. Top with club soda.
2. 2 Garnish with a mint sprig.

By Allrecipes

Ingredients

• ✓ mint
• grapefruit
• white sugar
• gin
• mint leaf

Instructions

1. 1 Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.

By TerryWilson

Ingredients

• ✓ mint
• champagne
• white sugar
• strawberry
• blueberry

Instructions

1. 1 Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
2. 2 Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
3. 3 Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

By TjB

Ingredients

• ✓ mint
• apple
• skim milk
• white sugar

Instructions

1. 1 In a blender, blend the apple, skim milk, and sugar until smooth. Garnish with mint to serve.

By Sapna

Ingredients

• ✓ mint
• raspberry
• almond milk
• vanilla ice cream

Instructions

1. 1 Combine raspberries, almond milk, ice cream, and mint in a blender; blend until smooth, scraping down sides of the blender as needed.
2. 2 Divide milkshake between 2 medium glasses.

By Manda

Ingredients

• ✓ mint
• peach nectar
• bourbon
• ginger liqueur
• ice

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

Ingredients

• ✓ mint
• cranberry apple juice
• ginger ale
• lime
• ice

Instructions

1. 1 Half-fill 6 tall glasses with ice. Fill to about three quarters with cranberry-apple juice. Pour ginger ale evenly into the glasses. Stir gently. Decorate with lime and mint sprigs.

By KADA

Ingredients

• ✓ mint
• lemon
• water
• white sugar
• blueberry
• raspberry

Instructions

1. 1 Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
2. 2 Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
3. 3 Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.
4. 4 Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
5. 5 Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.

By Allrecipes Magazine

Ingredients

• ✓ mint
• watermelon
• ice
• red bell pepper

Instructions

1. 1 Place watermelon, ice, and bell pepper in a blender; blend until slushy. Pour into glasses; garnish with fresh mint leaves.

By AH WiggleP

Ingredients

• ✓ mint
• feta cheese
• watermelon
• toothpick

Instructions

1. 1 Place 1 feta cheese cube on 1 watermelon cube; secure with a toothpick. Repeat with remaining feta and watermelon cubes. Sprinkle with mint.

By barbara

Ingredients

• ✓ mint
• orange blossom honey
• water
• white wine vinegar

Instructions

1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
2. 2 Submerge mint in hot syrup and cool to room temperature.
3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel