August 2011

The new Madison Herb Society Mint Cookbook will be unveiled at the Herb Faire in November 2011! Here’s a sneak peak at two of the new recipes.

Traditional Cuban-Style Mojito

6 mint leaves 1 lime (for juicing)
1 tsp. powdered sugar
2 oz. white rum
2 oz. club soda or mineral water
1 sprig of mint for garnishing
crushed ice

Place mint leaves in a tall, narrow glass and squeeze the lime juice over the mint. Add the powdered sugar and then muddle the mint, lime juice and sugar together. Add crushed ice. Stir in the rum and top off with the club soda. Garnish with a mint sprig. Makes one drink.

Variation: Substitute the powdered sugar with Mint Simple Syrup to taste.

Mint Simple Syrup

1 c. water
2/3 c. white sugar
1/3 c. brown sugar
1 c. mint leaves

Heat the water, and sugars until the sugar dissolves. Add the mint leaves to the syrup, remove pan from heat and cover. Let steep for at least 30 minutes before you strain and store it in your refrigerator.

Mint Pesto

2 c. packed fresh mint
2 tsp. fresh garlic, chopped
3/4 c. - 1 c. olive oil (approx.)
2 T. walnuts or pine nuts
1/2 c. Parmesan
salt and freshly ground pepper

With motor running in a blender or food processor add garlic and whirl. Add rest of the ingredients and blend well. Add more oil if too thick. Taste and adjust seasonings. Freeze. Use with grilled lamb, fish or chicken. Add to potato salads, green beans, asparagus. Spread on sandwiches with grilled vegetables.