Now that summer is on its way out, you are probably thinking about all the ways you can use or preserve the remaining herbs in your garden.
For Friday field trip today, I am sharing a way to use your overwhelming crop of garden mint.
If you grow mint, you know exactly what I am talking about! Mint can easily take over a garden! I learned years ago, the best way to plant mint in the garden is to first plant it in a terracotta pot and then plant the entire pot in the ground. This contains the growing area and prevents the mint from taking over the entire garden!
A great way to use your mint is to make some mint syrup! I love to experiment with all types of simple syrups, but this easy, three ingredient recipe I am sharing today comes from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell.
Make up plenty, keeping some for yourself and package some up in pretty bottles to give as gifts. It can be used in iced tea or seltzer or spooned over fresh fruit or ice cream. Or, in my case, used on shaved ice or spooned over The Pantry’s sorbet! Enjoy!
Fresh Mint Syrup
- 1 ¼ cup packed, fresh mint leaves
- 1 cup sugar
- 1 cup water
In a medium saucepan of boiling water, cook the mint leaves for 10 seconds to set their color. Drain, run under cold water, and drain again. Transfer the mint to a food processor and puree.
In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring to melt the sugar. Stir in the mint, remove from the heat, cover, and let stand for 30 minutes at room temperature.
Strain the syrup thought a fine-mesh sieve set over a bowl, pushing on the solids to extract as much liquid as possible. To store, transfer to a jar and refrigerate up to 1 month.
Remember, if you don’t have mint growing in your garden, you can always purchase some at your local farmer’s market or specialty store. The photos here are from Gilbertie’s Herb Farm in Westport, Connecticut – a great source for fresh herbs. As you can see, mint comes in many varieties at Gilbertie’s! Chocolate mint, grapefruit mint, orange mint, ginger mint or any of the many varieties sold at the herb farm would be wonderful to create a syrup this year – and, when planted – many years to come!
Have a fabulous holiday weekend!
Thanks for stopping by! Remember to take pleasure in simple things, Jackie