Mint lends a summery flavor to savory and sweet cooking, and perks up drinks.
Mint is great in condiments, and is a classic pairing with lamb. BeckyAndTheBeanstock makes an easy mint chutney: Purée 3 cups mint leaves, 2 cups cilantro leaves, a sprinkle of sugar, a jalapeño, some lemon juice, and salt and pepper in a food processor, then serve as a dip for bread and veggies. Erika L makes a sauce for leg of lamb with chopped mint and basil, olive oil, and garlic; brush it on the lamb while cooking, and serve more on the side. Or try CHOW’s Braised Lamb Shanks with Mint-Parsley Pesto.
morwen buries mint leaves in sugar for easy mint flavoring, and steeps mint in vinegar, which she uses to dress fruit salads. Sooeygun says, “We grow ours pretty much exclusively for ice cream.” “The ice cream with real mint is so much better than what you buy,” agrees karykat. “No comparison.” Steep the leaves in the hot milk and cream, then strain and use to make the custard. lfirebrand makes lemon-mint granita. “Can’t get easier or more refreshing than that!” he says.
Or maybe you can: CHOW’s sweet Southern-style Mint and Lime Iced Tea uses green tea.