Type what you have

Ingredients

• ✓ mint
• water
• lemon juice
• green food color
• sugar
• liquid pectin

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

Ingredients

• ✓ mint
• bird's eye chile
• garlic
• coriander
• cumin
• salt
• cilantro
• olive oil

Instructions

1. 1 Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
2. 2 Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

By NORMM1

Ingredients

• ✓ mint
• yogurt
• cucumber
• parsley
• lemon juice
• garlic
• salt
• pepper

Instructions

1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Ingredients

• ✓ mint
• avocado
• garlic
• lemon
• sour cream
• cucumber
• red pepper flakes
• cilantro
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.

By ambolicious

Ingredients

• ✓ mint
• red bell pepper
• fresno chile pepper
• habanero pepper
• vegetable oil
• caraway seed
• coriander seed
• cumin
• kosher salt
• garlic
• lemon
• olive oil

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut-sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. 2 Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
3. 3 Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

By John Mitzewich

Ingredients

• ✓ mint
• cucumber
• salt
• greek yogurt
• garlic
• cayenne pepper
• lemon
• dill
• salt
• black pepper
• dill
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
6. 6 Enjoy!

By John Mitzewich

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
• water
• sugar
• lemon
• lemon juice
• limoncello liqueur

Instructions

1. 1 Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
2. 2 Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
3. 3 Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

By minnie

Ingredients

• ✓ mint
• water
• white sugar
• lemon zest
• lemon juice
• lemon
• raspberry liqueur

Instructions

1. 1 Whisk water, sugar, and lemon zest together in a medium saucepan; bring to a boil over high heat. Boil and whisk for 5 minutes. Cool 10 minutes, then whisk in lemon juice.
2. 2 Transfer lemon mixture to an 8x8-inch pan; freeze 1 ½ hours.
3. 3 Remove pan from freezer; stir with a fork to break up ice. Freeze 3 hours more. Scrape and mix ice into shavings with a fork.
4. 4 Serve in chilled glasses; garnish with mint and lemon wedges. Top with raspberry-flavored liqueur.

By tcasa

Ingredients

• ✓ mint
• beet
• goat cheese
• sea salt
• black pepper
• rice vinegar
• olive oil
• sugar

Instructions

1. 1 Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
2. 2 Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese – you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
3. 3 Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.

By bonnieblaze

Ingredients

• ✓ mint
• sparkling white wine
• limoncello liqueur
• club soda
• sugar
• lemon
• lemon

Instructions

1. 1 Chill Prosecco, limoncello, and soda water. Place glasses in the refrigerator for about 30 minutes before using.
2. 2 Pour sugar onto a small plate or saucer and spread out. Run lemon slice around the edge of each glass. Turn a glass upside down and place into the sugar, coating just the rim of each glass.
3. 3 Fill each glass about 1/2 full with ice.
4. 4 Pour 1/4 cup limoncello over the ice in each glass, and top with 1/3 cup Prosecco. Add chilled soda water to taste and gently stir.
5. 5 Garnish with lemon slices and fresh mint sprigs. Serve ice cold.

By Brenda Venable

Ingredients

• ✓ mint
• buffalo mozzarella
• olive oil
• lemon
• salt
• black pepper
• garlic
• black fig

Instructions

1. 1 Combine mozzarella cheese, olive oil, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal and refrigerate for 2 hours. Turn mozzarella a few times in the marinade.
2. 2 Arrange mozzarella and figs on a serving plate and drizzle with marinade . Sprinkle fresh mint on top.

By AnneFrancoise

Ingredients

• ✓ mint
• cooking spray
• lemon juice
• gelatin
• heavy cream
• half and half
• lemon zest
• granulated sugar
• vanilla extract

Instructions

1. 1 Lightly coat (or oil) six 6-ounce ramekins with cooking spray.
2. 2 Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside.
3. 3 Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat.
4. 4 Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting.
5. 5 Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours.
6. 6 Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates.
7. 7 Garnish with lemon zest and mint leaves; serve with fresh blueberries.

By fabeveryday

Ingredients

• ✓ mint
• butter
• shallot
• pea
• salt
• black pepper
• ciabatta bread
• olive oil
• garlic

Instructions

1. 1 Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
2. 2 Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
4. 4 Remove from oven and spread with pea mixture. Serve immediately.

By alex

Ingredients

• ✓ mint
• artichoke
• bread crumb
• pecorino romano cheese
• garlic
• salt
• black pepper
• olive oil
• white wine
• water

Instructions

1. 1 Cut stems and tops off each artichoke. Remove tough outer leaves. Snip ends off remaining leaves with scissors to remove thorns. Remove tough exterior of stems and cut them in half. Set aside.
2. 2 Combine bread crumbs, Pecorino Romano cheese, mint, garlic, salt, and black pepper in a bowl; drizzle in olive oil and mix well.
3. 3 Wiggle artichoke leaves back and forth with your thumbs to open leaves. Stuff bread crumb mixture between multiple leaves and into centers.
4. 4 Place artichokes and stem pieces in a large pan that has a tight-fitting lid; add wine and water, making sure not to wet artichokes. Cover and bring to a boil. Reduce to a simmer and cook until an outer leaf easily pulls off, about 1 hour.

By Kim's Cooking Now

Ingredients

• ✓ mint
• olive oil
• onion
• parsley stem
• parsley leaf
• zucchini
• salt
• black pepper
• zucchini blossom
• egg
• parmesan cheese
• pecorino romano cheese

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
2. 2 Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
3. 3 Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
4. 4 Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
5. 5 Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.

By AnnaG

Ingredients

• ✓ mint
• olive oil
• onion
• salt
• black pepper
• fresno chile pepper
• garlic
• balsamic vinegar
• cayenne pepper
• rosemary
• flat-leaf parsley
• lamb top sirloin
• kosher salt
• black pepper
• all-purpose flour
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
2. 2 Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.
3. 3 While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.

By John Mitzewich

Ingredients

• ✓ mint
• pepper
• salt
• parmesan cheese
• lemon juice
• vegetable stock
• white wine
• arborio rice
• coriander
• rosemary
• parsley
• lemon zest
• garlic
• onion
• red bell pepper
• fennel
• butter
• olive oil

Instructions

1. 1 Heat oil and butter in a medium-size heavy saucepan over medium heat. Stir in fennel, red pepper, onion, and garlic. In a small bowl, mix together lemon zest, mint, parsley, and rosemary. Stir half of this herb mixture into saucepan, and set the rest aside. Saute vegetables until slightly softened, 3 to 4 minutes.
2. 2 Stir in coriander and rice. Cook, stirring frequently, until rice grains are thoroughly coated with oil and butter. Stir in wine, then reduce heat to low. Stir in about 1 cup of vegetable broth. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth over it at all times. Cook for 20 to 25 minutes, until all broth is used and absorbed, and rice is tender.
3. 3 Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pan loosely with waxed paper and allow to stand 8 to 10 minutes before serving.

By Lesley Prince

Ingredients

• ✓ mint
• olive oil
• parmesan cheese
• egg
• flat leaf parsley
• milk
• ground pork
• bread crumb
• ground beef
• white sugar
• turkey sausage
• olive oil
• black pepper
• salt
• tomato
• water
• tomato paste
• garlic
• onion
• red pepper flakes
• basil
• lamb shank
• beef rib
• beef chuck
• pork rib
• pork neck bone
• olive oil

Instructions

1. 1 Heat 1/4 cup olive oil in a stockpot over medium heat; add neck bones, pork rib, beef chuck, beef rib, and lamb shank. Cook, flipping often, until browned on all sides, 7 to 10 minutes; transfer to a large bowl.
2. 2 Add 1/4 cup olive oil to the same stockpot over medium heat; add 1 pinch each basil, mint, and red pepper flakes. Add onion; cook and stir until translucent, about 5 minutes. Add 1 clove minced garlic; cook and stir 1 minute. Stir in tomato paste until incorporated. Add water and crushed tomatoes; bring to a low boil. Add remaining 2 pinches each basil, mint, and red pepper flakes; season with salt and black pepper.
3. 3 Return browned meats to stockpot; bring to a simmer and cook 2 1/2 hours, stirring every 15 minutes. Remove and discard neck bones.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat; crumble in Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage and sugar into tomato sauce; heat to a simmer and cook 1 1/2 hours.
5. 5 Combine ground beef, bread crumbs, ground pork, milk, parsley, eggs, Parmesan cheese, and remaining 1 clove minced garlic in a large bowl with your hands until evenly mixed; shape into 2-inch meatballs.
6. 6 Heat 1 1/2 teaspoons oil in a skillet over medium heat. Add meatballs; cook until evenly browned, 5 to 7 minutes.
7. 7 Add meatballs to tomato sauce; simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Let sit off heat 2 to 3 minutes. Skim and discard any fat from top of sauce.

By owensjo

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