Type what you have

Ingredients

• ✓ mint leaves
• lime cordial
• club soda
• lime

Instructions

1. 1 Reserve four mint leaves for garnish. Combine remaining mint leaves and lime cordial in a blender; process until mint is finely ground. Stir in club soda. Serve in tall glasses over ice, garnished with lime slices and reserved mint leaves.

By CAJNCHEF

Ingredients

• ✓ mint leaves
• water
• hibiscus petal
• lemon juice

Instructions

1. 1 Bring water to a boil in a stovetop kettle or saucepan. Off heat, add mint leaves, hibiscus petals, and lemon juice; stir once or twice, then cover. Steep before serving, 3 to 5 minutes. Serve either hot or iced.

By Brealyn Hamilton

Ingredients

• ✓ mint leaves
• water
• honey
• lemon

Instructions

1. 1 Pour water into a large glass container with a lid. Stir in honey until dissolved. Zest lemon, being careful not to include any white pith. Juice lemon, then add both zest and juice to the glass container.
2. 2 Working with one bunch at a time, hold mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the squeezed bunches in the water mixture. Cover the container and place it in direct sunlight for 2 hours.
3. 3 Remove and discard mint leaves. Shake the tea, then pour over ice in tall glasses. Garnish with mint sprigs.

By FutureChefShay

Ingredients

• ✓ mint leaves
• honeydew
• lime juice
• cilantro
• sugar

Instructions

1. 1 Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

By Menealeous' Daughter

Ingredients

• ✓ mint leaves
• apple juice
• orange juice
• pineapple juice
• lemon juice

Instructions

1. 1 In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice. Mix and pour into glasses full of ice to serve. Garnish each serving with a mint leaf.

By BUSYMOMOFTHREE

Ingredients

• ✓ mint leaves
• water
• white sugar
• ice
• bourbon
• mint

Instructions

1. 1 Gather the ingredients.
2. 2 Make the simple syrup ahead of when you plan to serve: Bring water, sugar, and chopped mint to a boil over high heat in a small saucepan.
3. 3 Cook, stirring occasionally, until sugar is completely dissolved, 1 to 2 minutes. Remove from the heat and let cool .
4. 4 Pour syrup through a strainer to remove mint leaves.
5. 5 To make the mint juleps: Fill eight glasses with crushed ice; pour 4 ounces bourbon and 1/4 cup mint syrup into each cup.
6. 6 Top each drink with a mint sprig.

By jenn

Ingredients

• ✓ mint leaves
• red onion
• lime juice
• olive oil
• watermelon
• cucumber
• feta cheese

Instructions

1. 1 Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.
2. 2 Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss and serve.

By kateroo

Ingredients

• ✓ mint leaves
• water
• white sugar
• lime sherbet
• lime juice
• water
• club soda
• lime

Instructions

1. 1 Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
2. 2 Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.

By tigershoes

Ingredients

• ✓ mint leaves
• lemon juice
• sugar
• olive oil
• salt
• black pepper
• salad green
• cucumber

Instructions

1. 1 Whisk lemon juice, sugar, oil, salt, and black pepper together in a large bowl until sugar dissolves.
2. 2 Add salad greens, mint, and cucumber to the bowl; toss to coat.

By ELENAFODERA

Ingredients

• ✓ mint leaves
• apple cider vinegar
• vegetable oil
• worcestershire sauce
• white sugar
• sesame seed
• poppy seed
• watermelon
• red onion
• baby spinach
• pecan

Instructions

1. 1 Whisk apple cider vinegar, oil, Worcestershire sauce, sugar, sesame seeds, and poppy seeds together in a large bowl until well combined; set vinaigrette aside.
2. 2 Combine watermelon, onion, spinach, pecans, and mint in a large serving bowl; toss with vinaigrette just before serving.

By TAMMTEXAS

Ingredients

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

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 leaves
• shrimp
• apple
• jicama
• carrot
• olive oil
• sugar
• white vinegar
• mustard
• garlic
• lemongrass
• cilantro

Instructions

1. 1 Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
2. 2 Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
3. 3 Toss apple, jicama, and carrots together in a large bowl.
4. 4 Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
5. 5 Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
6. 6 Mix shrimp into salad before serving; garnish with cilantro.

By Deb Deb

Ingredients

• ✓ mint leaves
• quinoa
• water
• chickpea
• cranberry
• raisin
• almond
• coriander
• cumin
• olive oil
• salt
• pepper

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2. 2 Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

By Magpie

Ingredients

• ✓ mint leaves
• rosemary
• lamb shoulder chop
• black pepper
• garlic
• pomegranate juice
• kosher salt
• olive oil
• orange marmalade
• white wine vinegar
• water
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 To marinade the lamb shoulder: Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt at this stage) and place in a resealable plastic bag along with garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
3. 3 To make the mint jelly: Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat.
4. 4 Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
5. 5 Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
6. 6 Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
7. 7 Serve with mint jelly.

By John Mitzewich

Ingredients

• ✓ mint leaves
• water
• sugar
• green bean
• garlic
• onion
• olive oil
• cider vinegar
• garlic
• basil
• mustard
• salt
• pepper

Instructions

1. 1 In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
2. 2 Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
3. 3 In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

By Linda

Ingredients

• ✓ mint leaves
• white wine vinegar
• olive oil
• lemon juice
• garlic
• sugar
• oregano
• basil
• salt
• red pepper flakes
• black pepper
• chicken thigh
• skewer
• hoagie bun

Instructions

1. 1 Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
2. 2 Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
5. 5 Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
6. 6 Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

By John Mitzewich

Ingredients

• ✓ mint leaves
• green leaf lettuce
• sunflower sprout
• avocado
• watermelon
• cilantro
• orange juice
• red wine vinegar
• honey
• heavy cream
• mustard
• olive oil
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine lettuce and sprouts in a bowl. Top with avocado and watermelon cubes. Sprinkle cilantro on top.
2. 2 Blend orange juice, vinegar, honey, cream, and mustard in a blender or food processor. Slowly drizzle in 3/4 cup plus 2 tablespoons oil while blender is running. Blend in mint, salt, and pepper.

By MauiKattie

Ingredients

• ✓ mint leaves
• lamb shoulder blade chop
• salt
• pepper
• vegetable oil
• onion
• salt
• garlic
• pomegranate juice
• balsamic vinegar
• mint leaf
• rosemary
• red pepper flakes
• honey
• pomegranate seed
• pumpkin seed

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

Ingredients

• ✓ mint leaves
• beef tripe
• white vinegar
• salt
• vanilla extract
• bay leaf
• olive oil
• pancetta bacon
• onion
• garlic
• marinara sauce
• red pepper flake
• chickpea
• salt
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large stockpot with 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring to a boil over high heat. Skim off any foam, then reduce the heat to medium-low, cover, and simmer for 1 1/2 hours.
3. 3 Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.
4. 4 Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
5. 5 Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.
6. 6 Cut tripe into 1-inch cubes; add to sauce and stir to combine. Simmer for 30 minutes, adding remaining 1 cup cooking liquid if needed.
7. 7 Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ mint leaves
• black pepper
• salt
• olive oil
• mint
• black pepper
• salt
• honey
• sherry vinegar
• olive oil
• lamb leg steak
• black pepper
• cumin
• garlic
• olive oil
• yogurt
• tarragon leaves

Instructions

1. 1 Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
4. 4 Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
5. 5 Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

By John Mitzewich

Ingredients

• ✓ mint leaves
• sugar
• heavy cream
• vanilla extract
• powdered sugar
• mascarpone cheese
• water
• cornstarch
• white sugar
• blackberry
• salt
• thyme
• flour
• egg
• vanilla extract
• powdered sugar
• butter

Instructions

1. 1 Beat butter in a large bowl with an electric mixer until creamy. Add 1/4 cup confectioners' sugar and 1/2 teaspoon vanilla extract; beat to combine. Add egg; beat until incorporated. Gradually beat in flour, thyme, and salt until dough comes together and pulls away from the sides of the bowl. Knead dough slightly; shape into a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.
3. 3 Press dough evenly into the prepared tart pan.
4. 4 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Cool completely before filling, about 30 minutes.
5. 5 Combine 1/2 blackberries and 1/2 tablespoon white sugar in a small saucepan over medium-low heat; cook and stir, crushing berries with a spoon, 4 to 5 minutes. Press mixture through a fine-mesh sieve; discard solids. Return crushed berries to the saucepan.
6. 6 Combine cornstarch and cold water in a small bowl; add to the crushed berries and cook over medium heat until comes to a boil and starts to thicken, 3 to 5 minutes. Cool.
7. 7 Beat mascarpone cheese, 3/4 cup confectioners' sugar, and 1 teaspoon vanilla extract in a bowl with an electric mixer until smooth.
8. 8 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon white sugar gradually, continuing to beat until stiff peaks form. Fold whipped cream into mascarpone mixture; mix well. Spread filling evenly into the cooled crust. Drop teaspoonfuls blackberry sauce on top of filling; gently cut through sauce and filling using a knife to swirl. Garnish top of tart with remaining 1/2 blackberries and mint.

By Kim's Cooking Now

Ingredients

• ✓ mint leaves
• oregano
• feta cheese
• red wine vinegar
• olive oil
• black olive
• red onion
• cucumber
• tomato
• greek yogurt
• salt
• oregano
• cucumber
• sea salt
• olive oil
• potato
• red onion
• zucchini
• eggplant
• salt
• bay leaf
• rosemary
• garlic
• lamb leg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions on the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the cuts. Season well with salt all over.
3. 3 Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
4. 4 Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
5. 5 Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
6. 6 Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
7. 7 Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
8. 8 Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

By Try This Recipe!

Ingredients

• ✓ mint leaves
• hazelnut
• pomegranate seed
• cilantro
• parsley
• apple
• lemon
• fennel
• black pepper
• salt
• honey
• olive oil
• lemon
• butter
• thyme
• garlic
• shallot
• olive oil
• salt
• hanger steak
• red pepper flake
• black pepper
• paprika
• kosher salt
• brown sugar
• ancho chile pepper
• coffee bean
• coriander seed
• cumin seed
• fennel seed

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

Ingredients

• ✓ mint leaves
• watermelon
• lemon

Instructions

1. 1 Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.

By jason

Ingredients

• ✓ mint leaves
• lemonade concentrate
• lemon
• sugar

Instructions

1. 1 Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

By Debby Ward

Ingredients

• ✓ mint leaves
• ✓ mint leaves
• sugar
• water
• cantaloupe

Instructions

1. 1 Place a 7x12-inch glass dish in the freezer to chill.
2. 2 Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
3. 3 Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
4. 4 Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
5. 5 Place in a decorative bowl and garnish with mint leaves.

By Totally Fit Fabulous

Ingredients

• ✓ mint leaves
• strawberry
• lemon juice
• water
• white sugar
• ginger root

Instructions

1. 1 Place strawberries, mint, lemon juice, 1 cup water, sugar, and ginger into an electric blender and blend well.
2. 2 Pour into a pitcher, add 5 cups water, and stir well. Refrigerate or serve immediately over crushed ice.

By Bratz

Ingredients

• ✓ mint leaves
• chicken breast
• lemon juice
• lime juice
• orange juice
• honey

Instructions

1. 1 Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
2. 2 Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
3. 3 Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

By CLHARTMAN

Ingredients

• ✓ mint leaves
• watermelon
• water
• agave nectar
• tequila
• blueberry

Instructions

1. 1 Blend the watermelon in a blender until smooth; pour into a large pitcher.
2. 2 Stir the water and agave nectar together in a small bowl; add to the watermelon. Stir the tequila into the watermelon mixture. Add the blueberries and garnish with the mint to serve.

By Sarah

Ingredients

• ✓ mint leaves
• water
• sugar
• cream of coconut
• lime juice
• lime zest
• sparkling water

Instructions

1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring until sugar is completely dissolved and syrup forms, about 5 minutes. Remove from heat, stir 1 cup mint leaves into mixture, and let steep for 30 minutes. Strain and discard leaves. Transfer syrup to refrigerator to cool completely.
2. 2 Blend coconut, remaining mint leaves, lime juice, and lime zest together in a blender until mint is minced and mixture is well-combined, about 1 minute.
3. 3 Stir coconut mixture, cooled syrup, and sparkling water together in a bowl.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Buckwheat Queen