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Mint Positively Good Eating!

 

Chocolate Mint Icebox Cake 

1/3 cup loosely packed fresh mint leaves, rinsed, chopped fine

3 tablespoons sugar

1 tablespoon unsweetened cocoa powder

1 cup heavy cream, chilled

9 oz. package of chocolate wafers

mint sprigs, for garnish 

In a large bowl, combine the mint leaves, sugar, cocoa powder, and cream.  Beat the mixture until it holds soft peeks and spread about 1 teaspoon of it on one side of each wafer.  On a platter, sandwich the wafer together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely.  Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight.  Cut the cake diagonally into inch thick slices and serve it garnished with mint sprigs. 

 

Mint Lemon Granita 

1/3 cup sugar

1 cup fresh lemon juice

1 cup packed fresh mint leaves, rinsed 

In a saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.  In a blender puree the mint with the syrup, transfer the mixture to a shallow metal pan and free it, stirring and crushing the lumps with a fork every 30 minutes for 2 to 3 hours or until the mixture is firm but not frozen solid.  Scrape the granita with a fork to lighten the texture and serve it in chilled goblets.  Makes about 3 cups. 

 

Cranberry Mint Tea

 4 cups of water

1 12 oz. package of fresh or frozen cranberries

1 cup fresh mint leaves

cup sugar

mint sprigs, for garnish

Combine 4 cups of water and cranberries in a medium saucepan and bring to boil.  When cranberries begin to pop, reduce heat to low, cover and simmer mixture until cranberries are very tender, about ten minutes.  Place the 1 cup of mint leaves in a pitcher or coffeepot.  Set fine strainer on top of the pitcher.  Pour cranberry mixture into strainer, pressing on solids to extract as much juice as possible; discard solids.  Add cup sugar to pitcher; stir until sugar has dissolved. Refrigerate mixture until cold.  Garnish with mint sprigs and serve.