Cooking with fresh mint

Mint recipes

Fresh Mint Lemonade


4 cups fresh mint, chopped

1 gallon water

2 cups honey

1-1/2 cups fresh lemon juice


1. Simmer chopped mint leaves in the water, covered, for 10 minutes. It’s very important to cover it for maximum mint flavor.

2. Stir in honey until it dissolves. Cover and let steep and cool for several hours or overnight.

3. Add lemon juice. Chill until ready to serve.

Rosemary and Mint Pesto

This brightly-flavored pesto is excellent with lamb, or you can spread a little on a slice of baguette. You can find rosemary-infused oil in specialty stores, or you can infuse it yourself by
adding fresh rosemary to olive oil and letting it sit for several days to a few weeks.


1 cup fresh mint leaves

1/2 cup grated Parmesan cheese

1/3 cup pine nuts

1/3 cup rosemary-infused olive oil

Salt and freshly ground black pepper to taste


In a food processor or blender, puree all ingredients. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

Apple and Mint Chutney


5 pounds tart apples, peeled, cored and chopped

2-2/3 cups brown sugar

2-1/2 cups cider vinegar

2 cups finely chopped onion

1-1/4 cups dates, pitted and chopped

1 cup golden raisins

1 tablespoon salt

1 tablespoon ground ginger

4 tablespoons finely chopped fresh mint


Bring all ingredients except the mint to a simmer in a stainless steel pot. Cook, stirring often, until thick and golden brown, about 1 hour and 15 minutes. Stir in mint
and let cool.

Note: This chutney is an excellent choice for canning so you have it on hand all year round.

Minty Pea Puree


3 (10-ounce) packages frozen peas, thawed

1/4 cup water

1/3 cup fresh mint leaves

3 tablespoons half-and-half, plus extra

3 tablespoons unsalted butter, cut up

Salt and pepper to taste


1. Combine the peas, water and mint in a large saucepan. Bring to a boil, cover and let cook until peas are just tender. Drain well.

2. Puree the hot pea and mint mixture with the half and half, and butter. Season with salt and pepper.

3. Serve immediately, with a bare drizzle of half and half on top.

Strawberries and Mint Cream


4 fresh mint sprigs

2 cups heavy whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

2 quarts strawberries, halved

2 tablespoons sugar


1. The night before serving, place the mint in a bowl. Using the back of a spoon or other blunt instrument, bruise the mint a bit to help bring out some of the essential oils. Pour the whipping
cream over the bruised mint. Cover tightly and refrigerate.

2. An hour or so before serving, strain the mint from the cream. Whip the cream, adding the sugar slowly and then the vanilla. Whip until soft peaks form. Refrigerate until serving.

3. Combine strawberries and sugar. Let sit 5 to 10 minutes. Divide the strawberries among bowls. Gently heap some of the mint cream on top.

Brownies with Fresh Mint

Add 1 tablespoon very finely chopped fresh mint to your favorite brownie mix. Mix and bake per package or recipes instructions.

Grape and Mint Salsa

This minty fresh salsa is amazing with grilled chicken breasts.


4 cups seedless green grapes, coarsely chopped.

2 tablespoons chives, chopped

Juice of 1/2 fresh lime

2 tablespoons spearmint, chopped

1 whole jalapeño, diced


Combine all ingredients in a bowl and let sit an hour before serving.

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