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Mint Garden Tea Concentrate
Drink American

Mint Garden Tea Concentrate

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring water to a boil in a large pot; add mint leaves and steep for 15 minutes. Remove leaves using a slotted spoon, squeezing to extract any additional liquid; discard leaves.
  2. 2 Stir sugar into steeped tea; return to a boil and cook until sugar is completely dissolved and flavors combine, about 10 minutes. Transfer tea concentrate to freezer-safe containers; freeze.

By octoberpumpkin00

Mint Citrus Water
Drink American

Mint Citrus Water

4.3

Prep
10 min
Cook
Total
2890 min

Instructions

  1. 1 Pour water into a pitcher.
  2. 2 Mix lemon slices, lime slices, mint leaves, and cucumber together in a bowl; add to water and stir.
  3. 3 Refrigerate water mixture, stirring 1 time per day, until flavors have infused, 2 to 3 days.

By chloe 21

Strawberry Mint Soda
Drink American

Strawberry Mint Soda

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Squeeze lime quarters into a sturdy glass pitcher. Toss juiced limes into the pitcher along with mint, strawberries, and sugar. Crush fruits together with a muddler to release juices from strawberries and oil from mint leaves. Stir in carbonated water until sugar is dissolved.
  2. 2 Rim glasses with sugar and fill with ice cubes. Pour strawberry-mint soda over ice cubes to serve.

By Jolene

Prickly Pear Limeade
Drink American

Prickly Pear Limeade

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut prickly pears in half lengthwise and scoop out flesh with a spoon. Process in a blender until smooth. Push pulp through a fine mesh strainer to extract about 1 1/2 cups juice. Discard pulp.
  2. 2 Place prickly pear juice, water, lime juice, stevia, and mint in a blender. Blend until smooth. Pour into two 16-ounce glasses filled with ice.

By Yoly

Mojito Sorbet
Dessert American

Mojito Sorbet

4.6

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
  2. 2 Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

By MrsStvnsn

Brie, Lemon Curd, and Blueberry Bites
Appetizer American

Brie, Lemon Curd, and Blueberry Bites

5.0

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
  2. 2 Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
  3. 3 Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
  4. 4 Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
  5. 5 Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
  6. 6 Enjoy warm or at room temperature.

By lutzflcat

Good Mojito
Drink American

Good Mojito

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle the lime juice, sugar, and mint leaves together in the bottom of a cocktail glass until the mint has broken down a bit, about 1 minute. Fill the glass with ice cubes. Add the rum and soda water over the ice. Pour the mixture back and forth from from the glass to another glass to mix. Garnish with the lime wedge and enjoy.

By ELIZARDC

Minty Mango Mojito
Drink American

Minty Mango Mojito

5.0

Prep
10 min
Cook
6 min
Total
46 min

Instructions

  1. 1 Combine water and sugar in a small pot over medium heat. Whisk until sugar dissolves in the water. Add 12 mint leaves. Bring to a boil and whisk for 1 minute. Remove from heat and let cool, about 30 minutes.
  2. 2 Place lime and 12 mint leaves in a glass; mash together with a muddler to extract flavors. Add fresh mango; muddle until combined. Stir in 2 tablespoons of the mint simple syrup. Stir in coconut rum. Fill glass with ice and top with club soda. Stir 1 more time to distribute flavors.

By nelly

Captain's Mojito
Drink American

Captain's Mojito

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place mint leaves, lime wedges, and ice into a cocktail shaker; mash well with a cocktail muddler. Pour in simple syrup, lime juice, rum, cranberry juice, and soda water. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass to serve.

By byrnesette

Spiced Pears and Pomegranate
Dessert American

Spiced Pears and Pomegranate

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine pears and pomegranate seeds in a bowl; toss with lemon juice to coat. Combine brown sugar, cinnamon, and nutmeg in a small bowl; stir into fruit. Cover and refrigerate to blend flavors before serving, at least 1 hour.
  2. 2 Garnish servings with a sprinkling of chopped almonds and a mint sprig.

By misslisa

Watermelon Cooler-Lemonade
Drink American

Watermelon Cooler-Lemonade

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place watermelon, lemon juice, ginger juice, salt, sugar, and black pepper in a blender; blend until smooth. Pour mixture through a fine-mesh strainer; discard pulp.
  2. 2 Pour juice back into the blender. Add cold water and ice; blend. Pour lemonade into glasses; stir gently. Garnish with mint leaves.

By Swati Paathak

Watermelon Salad with Mint Dressing
Salad American

Watermelon Salad with Mint Dressing

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine watermelon, red onion, olives, and feta cheese in a large bowl.
  2. 2 Combine lime juice, mint, salt, and black pepper in a small bowl; whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated.
  3. 3 Chill salad in the refrigerator until ready to serve.

By laurenholly2008

Romano Bean Salad
Lunch American

Romano Bean Salad

4.5

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
  2. 2 Smash garlic, olive oil, mint, and salt using mortar and pestle.
  3. 3 Pour vinegar and half of olive oil mixture over beans and toss well.
  4. 4 Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
  5. 5 Remove beans from refrigerator, top with fresh mint and serve.

By John Mitzewich

Lamb Chops with Mint Oil
Dinner American

Lamb Chops with Mint Oil

4.4

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Make the lamb chops: Brush chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
  2. 2 Heat remaining 1 tablespoon olive oil in a skillet. Add chops and cook until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  3. 3 While the chops are cooking, make the mint oil: Combine mint leaves, extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth.
  4. 4 Drizzle mint oil over chops.

By Lari K

Minted Barley Pilaf
Dinner American

Minted Barley Pilaf

4.7

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a heavy-bottomed pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Stir in barley until coated with oil; cook and stir until barley is golden brown, about 5 minutes.
  2. 2 Add chicken stock, water, thyme, and sage to barley mixture; cover the pot and bring to a boil. Reduce heat to medium-low; simmer until liquid is absorbed, about 45 minutes. Off heat, stir in mint. Cover the pot; allow flavors to blend, 5 to 10 minutes.

By BigShotsMom

Quinoa Salad with Mint, Almonds and Cranberries
Lunch American

Quinoa Salad with Mint, Almonds and Cranberries

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
  2. 2 Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

By ConnorsTasteBuds

Lamb Braised in Pomegranate
Dinner American

Lamb Braised in Pomegranate

4.8

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Generously season lamb chops with salt and black pepper.
  3. 3 Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  4. 4 Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  5. 5 Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  6. 6 Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
  7. 7 Cook in the preheated oven until lamb is fork tender, about 2 hours.
  8. 8 Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  9. 9 Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

By John Mitzewich

Mint Ice Cream
Dessert

Mint Ice Cream

Prep
10 min
Cook
Total
270 min

Instructions

  1. 1 Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Rafael

Drunken Grapefruit Salad

Drunken Grapefruit Salad

5.0

Prep
15 min
Cook
Total
15 min

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

Watermelon Mint Ice Cream
Dessert

Watermelon Mint Ice Cream

3.3

Prep
90 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
  2. 2 Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
  3. 3 Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
  4. 4 Pour into an ice cream maker and freeze according to manufacturer's instructions.

By AJ