Our mint plant is already on a roll and we love coming up with ways to use the leaves. The stems and leaves can be used in this simple recipe. The recipe below is for a small batch, but can easily be double or tripled.
- 1 cup water
- 1 cup sugar
- 1/2 cup torn mint leaves
- 1 oz clear rum
Combine sugar, mint and water in a small stock pan and bring to a boil. Remove from heat and let mint steep until cool. Puree in a blender then strain over a pie plate or similar sized container to remove the remaining mint. Stir in rum and freeze. To serve scrape into bowls.