I've been harvesting much of our remaining herbs and making them into herb butters to freeze and use during the winter. That worked really well last year for chives, parsley, tarragon, etc.
But we also have a lot of mint. I think the technique would work well to preserve the fresh herb flavor. But I'm trying to picture how I would use mint butter. Usually we use it in syrups over fruit and things.
Any ideas for mint butter?