What to do with mint?

I've had a mint plant for a couple of years and every summer it goes absolutely wild. No matter how much mint tea I drink, I just can't keep up with it. To make matters worse, this year I have three mint plants to keep me running between the garden and the kitchen. I do like my herbs and when I finally came face to leaf with some apple mint and chocolate mint, I had to have them. My old mint is only slowly springing back, but the new arrivals are already doing great guns. 

So what to do with all that mint? Here's a few recipes I'm going to try.


Sparkling lime and mint drink

1 dl freshly squeezed lime juice
1/2 dl fruit sugar
4 limes quartered
mint sprigs
8 dl sparkling water
ice cubes

Mix the lime juice and sugar. Add the quartered limes, mint and sparkling water. Mix in the ice cubes and serve.


Mint-and-gingerade

1 litre of boiling water
a big handful of mint leaves, chopped
grated zest of 2 lemons
2 tbsp peeled and grated ginger
2 tbsp sugar
plenty of ice

Pour the boiling water over mint, lemon zest and ginger. Add the sugar and stir until dissolved. Allow to cool and pour into glasses full of ice.


Mint pesto

2 handfuls of mint
macadamia nuts
2 tbsp honey
1 tbsp vanilla extract
 
Blend all the ingredients and use with sweet dishes, like cakes and ice cream.


Mint and cucumber soup

1 bulb of garlic
2 large cucumbers
a big bunch of mint
olive oil
500ml milk/natural yoghurt
salt and pepper to season

Roast the garlic. Peel the cucumbers, slice them in half longways and scoop out the seeds. Chop the mint leaves. Blend garlic, cucumbers and mint, then add some olive oil in a stream while the machine is still running. Stir in the milk/yoghurt and season. Serve cold.


Mint and pea soup

1 carrot
1 celery stick
1 onion
1 clove of garlic
1 vegetable stock cube
400g peas
a few sprigs of mint
salt and pepper to season

Peel and chop the carrots, onion and garlic, slice the celery. Add all your chopped ingredients into a saucepan, add some oil and cook for about 10 mins. Dissolve the stock cube in 600 ml of water and add to the pan. Add the peas, bring to the boil and simmer for 10 mins. Season with salt and pepper and add the mint leaves. Blend until smooth and serve.


I can already picture myself on the patio on a hot day with a refreshing glass of mint-and-gingerade. Now, all we need is the sun!