Bring the water to a boil, add the sugar, dissolve and then add the vinegar.
Bring to boil again and then simmer for at least 30 minutes.
Add the mint, remove from the heat immediately and cover pot with a firm fitting lid. Allow to cool.
When cool, transfer to dry bottles along with the mint leaves for storage.
Serve with water and ice in the desired proportions. Garnish with a few fresh mint or spearmint leaves.
Note: I used an ovenproof grill pan to prepare this side dish.
Place the baby squash in the grill pan.
Add all the ingredients except for the fresh mint. Toss gently to coat the vegetables with the olive oil.
Roast at 425 degrees for 15 minutes. Stir the vegetables at the halfway mark.
Remove from oven and garnish with the fresh mint.
Serve hot.
Servings are estimated.
ream and milk. Add chopped mint leaves. Heat to a boil
Put the sugar in a saucepan and just cover with some water. Bring this to a boil stirring until sugar is dissolved.
Remove from heat and stir in fresh mint.
Set aside to cool.
Brew tea with the remaing water.
Cool.
NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first.
Melt butter over medium heat and lightly brown the slivered almonds.
Add snow peas, fresh mint and 2 tablespoons water.
Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender.
Season with salt and pepper to taste.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
Pour boiling water over tea bags and mint leaves; cover and steep 5 minutes.
Remove tea bags and mint, squeezing gently.
Stir in SPLENDA(R) Granulated and remaining ingredients.
Serve over ice. Garnish with lemon slices, orange slices and fresh mint sprigs.
In large bowl, mix tea bags with hot water and squeezed lemons.
Add fresh mint and sugar.
Stir until tea is strong as desired and sweetened to taste.
Remove lemons, tea bags and fresh mint.
Add water as much as desired.
When cool, add Vernors. Strain.
Put in large pitcher.
Put in refrigerator until ready to drink and put ice in glass.
Add tea and squirt of lemon juice. Very good!
Boil sugar and water until sugar is dissolved (about 5 to 10 minutes).
Add juices and orange rind.
Pour hot mixture over mint and let it steep 1 hour.
Strain.
Pound mint leaves to a pulp.
Add 2 tablespoons sugar and pound again.
Make a syrup by boiling 2 1/2 pints of water with remaining sugar for 5 minutes.
Take pan off heat; allow to cool. Add the lemon juice and mint pulp.
Stir well together.
Chill for several hours.
n chocolate chips and chopped mint. Form dough into a disc
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig.
NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
errano peppers and the 25 mint leaves to the Fava beans
ntil flattened. Combine breadcrumbs, dried mint, 1/4 cup of the
along with the cilantro and mint leaves. Set aside.
Heat
Bring 2 cups water to a boil.
Pour over tea bags.
Cover and steep 5 minutes.
Add lemon slices and mint leaves.
Cover and steep 20 minutes.
Strain, discarding tea bags, lemon slices and mint leaves.
Combine tea, remaining 2 cups water, pineapple juice, sugar and flavorings.
Stir well.
Serve beverage over ice and garnish with fresh mint sprigs, if desired.
Yields 6 cups (81 calories per 1 cup serving).
ine a basket with the fresh mint leaves.
Pour dip into
If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes.
Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.
Put 2 sprigs of fresh mint in bottom of a tall, thin glass. Add powdered sugar and a few drops of water.
Use a wooden muddler and bruise the mint with the sugar and water thoroughly.
Pour in 1 jigger of bourbon whiskey.
Pack glass to the brim with finely crushed ice.
Add 1 more jigger whiskey.
Let trickle to bottom of glass.
Put sprig of fresh mint in top of glass.
Serve with 2 straws.
Combine water, tea bags, rind, and mint leaves in a glass pitcher and set in sun for 6 to 8 hours.
No time? Boil water, add ingredients and steep for 5 minutes.
Refrigerate until chilled and serve over ice; garnish with a sprig of fresh mint.