Each spring, my planters are not filled with flowers. I fill them with individual herbs. I happily use them all summer long in dishes.
If you bash up mint with a bit of sugar, you’ve just created quite a refreshing little accoutrement for mojitos, sliced pineapple or the June strawberries that are happily ripening right now.
Blitz the mint and sugar in a food processor until mint is finely ground. Sugar will be highly fragrant. Store in an airtight container.
Greek yogurt, plain or vanilla
Slice pineapple very thinly. Top with dollops of yogurt and sprinkle with mint sugar.
mint sugar strawberry shortcakes
Strawberries, hulled and sliced
1 tsp vanilla extract
1 Tbsp powdered sugar
Prepare shortcakes as directed here, but with the following directions: prepare biscuit dough with 1 cup buttermilk, 4 Tbsp butter and add 2 Tbsp sugar to the dry ingredients. Roll and cut out. Bake as directed.
Prepare strawberries: add a a few tablespoons mint sugar to sliced strawberries. Allow berries to macerate in the sugar for at least 15 minutes.
Whip cream until you’ve reached soft peaks. Add in powdered sugar and vanilla. Whip a bit longer. Peaks should still be soft.
Cut each shortcake in half. Top with macerated minty berries and a dollop of whipped cream.