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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

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

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

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

Zucchini-Lemon Sorbet
Dessert French

Zucchini-Lemon Sorbet

4.5

Prep
35 min
Cook
Total
95 min

Instructions

  1. 1 Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.
  2. 2 Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.
  3. 3 Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

By John Coan

OREO Mint Chocolate Mousse
Dessert

OREO Mint Chocolate Mousse

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat pudding mix and milk in medium bowl with whisk 2 minutes.
  2. 2 Chop 10 cookies coarsely; stir into pudding with whipped topping until blended. Spoon into 8 dessert dishes.
  3. 3 Refrigerate 1 hour. Cut remaining cookies in half. Top desserts with cookie halves and fruit. Garnish with mint, if desired.

By Oreo

Lemon Mousse with Berries
Dessert

Lemon Mousse with Berries

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.

By Dickinson's

Lemon Blueberry Parfait
Dessert

Lemon Blueberry Parfait

Prep
15 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
  2. 2 Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
  3. 3 Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
  4. 4 Move glasses to the fridge, and chill for 30 minutes or longer.

By lutzflcat

Lemon Cheesecake Mousse
Dessert

Lemon Cheesecake Mousse

4.4

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Blend butter into crushed graham crackers in a bowl using a fork or an electric mixer until combined. Press 1 tablespoon crust mixture into the bottom of 12 dessert dishes or glasses.
  2. 2 Dissolve sugar into lemon juice in a bowl using a spoon. Set aside.
  3. 3 Whip cream cheese and sweetened condensed milk in a mixing bowl using an electric mixer on low speed until combined. Increase to medium speed and mix until smooth. Slowly add heavy cream while continuing to mix on medium speed until combined. Blend mixture on high speed for 2 minutes.
  4. 4 Reduce mixing speed to medium; incorporate lemon-sugar mixture until well blended, adding extra lemon juice to taste if desired. Whip on high speed until mixture is fluffy and holds its shape when blades are lifted, 3 to 4 minutes. Spoon or pipe filling into prepared crusts.
  5. 5 Refrigerate at least 1 hour until ready to serve. Sprinkle lemon zest on top of each serving. Garnish each with 1 quarter lemon slice and mint leaf.

By Maria Eldred

The Ultimate Summer Fruit Soup
Dessert

The Ultimate Summer Fruit Soup

5.0

Prep
25 min
Cook
3 min
Total
48 min

Instructions

  1. 1 Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  2. 2 Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

By Allrecipes Member

Mojito Loaf Cake
Dessert

Mojito Loaf Cake

3.6

Prep
20 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
  2. 2 Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
  3. 3 Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
  5. 5 Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
  6. 6 Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
  7. 7 Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
  8. 8 Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.

By LauraF

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

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

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