mint sugar

Each spring, my planters are not filled with flowers. I fill them with individual herbs. I happily use them all summer long in dishes.

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Mint is actually a weed. If you plant it in a bed, it can take over and invade, so it’s best to keep it restricted. I keep mine in planters currently, but any restrictive space works just fine.

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.

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Mint sugar
A handful of mint leaves (cleaned, stems removed)
¾ cup sugar

Blitz the mint and sugar in a food processor until mint is finely ground. Sugar will be highly fragrant. Store in an airtight container.

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pineapple carpaccio with bashed mint sugar

Pineapple
Greek yogurt, plain or vanilla
Mint sugar

Slice pineapple very thinly. Top with dollops of yogurt and sprinkle with mint sugar.

mint sugar strawberry shortcakes

Strawberries, hulled and sliced
Mint sugar
Shortcakes
Whipping cream
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.

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