Mint

We at Blackberry Bog pride ourselves on our mint collection. This year we are growing sixteen types of Mint! Many of these such as strawberry mint and banana mint may be unfamiliar to many people. All of the mints we grow are edible although some don’t really have much of a culinary purpose. Traditionally, mint is of the spearmint variety. All other mints are are either hybrids of spearmint or other plants in the Mentha genus.

Here we have included three recipes for mint use, all in beverage form. Mint can also be used to flavor ice cream base or garnish deserts.

Mint Tea

• 2 Cups Water

• 15 Mint Leaves

  Bring water to a boil. Remove from heat and add leaves. Steep for 3-5 minutes. Enjoy

Mint Lemonade

• ¼ Cup Sugar and ¼ Cup Water

• ½-¾  Cup Lemon Juice

• 2 Cups Water

• 2 T Julienne Mint

  Combine ¼ cup sugar and water, bring to a boil.

  Combine remaining ingredients, add sugar syrup to taste. Add ice and enjoy.

Raspberry Mojito

• 5 raspberries

• 5 mint leaves, torn

• ½ oz. simple syrup

• ½ oz lime juice

• 1 ounce white rum

• 1 ounce raspberry rum (2 oz. white rum is fine)

• 2 ounces club soda

Muddle raspberries, mint, simple syrup and lime juice in a glass. Add rum and club soda. Fill glass with ice.