Does anyone have any recipes for using spearmint?

I have a crop of spearmint growing in my flower boxes. I don't know what to do with it. My neighbor suggested Potpourri. I'd be interested in both foods and potpourri recipes.

Does anyone have any recipes for using spearmint?
Mint Tea.


Mint Sauce.


Put into jug 3-4 tablespoons of finely chopped mint; cover with boiling water.


Add 2 tablespoons of sugar and about 1/2 cup of vinegar.


Add salt to taste.


Serve with roast lamb.





With that much sugar and vinegar it will preserve well, and could be bottled.





Bruised and added to a bottle of oil, warmed then strained would give a nice dressing or cooking oil. You would need to use a bland oil
Reply:Spearmint Iced Tea:





5 min 5 min prep


6 servings





750 ml boiling water


2 tablespoons caster sugar


3 spearmint and chamomile tea bags


185 ml gin


80 ml white rum


80 ml drambuie


60 ml fresh lemon juice


ice cubes, to serve


fresh mint leaves, to serve





1. Combine the water, sugar and tea bags in medium heatproof bowl.


2. Set aside for 30 mins to infuse.


3. Place in the fridge for 30 minutes to chill.


4. Combine the gin, rum, Drambuie and lemon juice in a serving jug.


5. Add ice, mint and tea mixture and stir to combine.


6. Pour into glasses and serve immediately.
Reply:Mojitos:





1.5 oz BACARDI Rum


12 fresh spearmint leaves


1/2 lime


7 oz club soda


2 tbsp. simple syrup


(or 4 tsp. sugar)





1 part BACARDI® Limon Rum


3 parts Club Soda


12 Mint Leaves


1/2 Lime


1/2 Part Sugar





Serving Instructions:


Place 12 mint leaves, 1/2 part sugar and 1/2 lime in a glass. Muddle well with a pestle. Add BACARD Limon Rum, top off with club soda, stir well and garnish with sprigs of mint and a lime or lemon wheel..

















Tabouleh


85 grams (3 oz., 1/2 cup) burghul


2 bunches flat-leaf parsley


(about 30 gr. before washing, or 1 1/2 cup chopped)


1 bunch fresh mint


(about 10 gr. before washing, or 1/2 cup chopped)


3 green onions or 1 small onion


1 large tomato


90 milliliters (3 oz., 6 Tbs.) lemon juice


60 milliliters (2 1/2 oz., 4 Tbs.) olive oil


salt


1 head romaine lettuce (optional)


Leave the burghul in water for about 2 hours, then wash and squeeze out. Wash and chop the parsley, mint and green onions very fine. Dice the tomato. Combine all ingredients including burghul. Add salt to taste, lemon juice, olive oil and mix well. Serve in a bowl lined with lettuce leaves. This salad can be eaten with a fork, but the traditional way is to scoop up a bite of the mixture in a lettuce leaf and pop it into the mouth.











Mint Sauce (for desserts)


1/4 cup water


1/2 cup green creme de menthe


1/2 tablespoon ground ginger


1/2 teaspoon ground cinnamon


1 1/2 tablespoon chopped mint


1 teaspoon cornflour





Combine all ingredients in a blender. Pour 2-3 tablespoons of sauce onto each dessert plate. Great under custards.





Apple Mint Sauce


1 cup apple juice (or orange or other fruit juice)


1/2 cup apple cider vinegar


1/4 cup chopped mint, or apple mint





Heat apple juice and vinegar together and pour over mint in a jar. Shake well and chill. Use on salads or meats. If preferred, mix in a little gelatine and leave to set as a jelly.





Yoghurt and Mint Sauce


300ml plain yoghurt


1 cucumber, peeled and coarsely grated


1-2 cloves garlic, crushed


salt and pepper


24 mint leaves





Beat the yoghurt until smooth. Squeeze excess moisture from the cucumber between the hands. Puree the yoghurt, cucumber and garlic together in a blender with the salt, pepper and mint. Refrigerate. Quantities may be halved if desired. Serve with hot or cold roast lamb, grilled chops, over hot boiled new potatoes.





Frosted Mint Leaves


1 egg white, lightly beaten


castor sugar


mint leaves





Lightly brush each mint leaf with the egg white, roll lightly in the castor sugar and place the leave onto a cake rack. Leave for about an hour while the egg white dries with its crust of sugar. Use to decorate cakes, pavlova etc or as an after-dinner treat.





Minted Fruit Bake


125g dried apples


125g dried apricots


1 banana


5-6 leaves mint


1/2 cup sweet cider


3 tablespoons honey


grated lemon rind


butter





Pour some boiling water over the apples and apricots (in separate bowls), and leave to soak for 45 minutes. Drain (reserving the liquid to drink later!). Butter a shallow ovenproof dish. Cut the banana into 2cm sections and arrange over the bottom of the dish, then add the drained apples and apricots. Scatter the mint leaves over, then pour over the cider mixed with the honey. Sprinkle generously with lemon rind, dot with butter, and bake, uncovered, at 150C for 1 1/2-2 hours, or until fruit is tender and glazed.





Mint Chutney


1 cup lightly packed mint leaves,


1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts)


3 tablespoons parsley


1 tablespoon lemon juice


1 clove garlic


1 teaspoon salt


1/2 teaspoon curry powder


1/4 teaspoon cayenne





Put all ingredients through a food blender until smooth. Use to accompany meat dishes, or as a marinade.





Mint Cookies


1 cup butter


1/2 cup sugar


1 tablespoon ground dried mint leaves


2 cups flour


1/2 teaspoon salt





Cream butter and sugar. Add mint, flour and salt. Mix thoroughly. Chill dough. Form small balls and roll in sugar. Press with thumb in the centre. Bake at 180C for 12-15 minutes.





Mint Cordial


1 large bunch mint


juice of 2 lemons


500g sugar


600ml water


juice of 1 orange


1 cup pineapple juice





Pick off mint leaves, crush thoroughly, add lemon juice and stand aside for one hour. Boil the water and sugar to a syrup, pour over mint and lemon. Cool and strain. Add orange and pineapple juices and serve ice cold with a sprig of fresh mint in each glass.








Mint Liqueur


2 cups any fresh mint leaves, except eau de cologne


3 cups vodka


2 cups white sugar


1 cup water


1 teaspoon glycerine





Use mint leaves only, stems removed. Measure 2 cups of snipped leaves and put with the vodka in a large glass jar with a non-metallic lid. Stand for two weeks, shaking occasionally. Strain and discard leaves. Combine sugar, water and bring to the boil, then cool. Add to mint liqueur base, add glycerine and stir to mix. Pour into a sterilised jar and leave for at least 6 weeks to mature. Sip a small amount to aid digestion either before or after a meal, or enjoy with after-dinner coffee.





Mint Pesto:


1/2 cup macadamia nuts


2 cups fresh mint leaves, packed


1/3 cup honey


1 tablespoon vanilla





In a food processor, briefly chop the nuts before adding the remaining ingredients. Puree until reduced to a paste. If not using right away, transfer to a glass container, lay plastic wrap over the top so it is touching thus keeping air from penetrating the pesto. Store in refrigerator for up to a month. Use as a filling for sandwich cookies or mix some into chocolate sauce for ice cream or cake.





Mint Sorbet


1 bunch of mint leaves, as many varieties as you like


150ml water


juice of 1 lemon


125g castor sugar


2 egg whites





Boil the sugar and water for 5 minutes, cool. Put the mint leaves into a blender with the syrup and blend well, then put the mixture through a fine sieve. Add the strained lemon juice and freeze until just beginning to harden. Return it to the blender and blend well. Fold in the stiffly beaten egg whites and return to the freezer in an airtight container. Remove from the freezer about 15 minutes before serving.





Peppermint Syrup


3 cups sugar


1 cup water


6 tablespoons chopped peppermint





Dissolve sugar in water and bring to the boil. Add mint and boil for 5 minutes. Remove from heat, let stand for 30 minutes. Strain and bottle. Use as a base for summer drinks