"John Misrahi" > wrote in message >...
> >You can dry it. That's what mint tea is, afterall.
> >
> >Or you could make a simple syrup (1:1 water to sugar by volume) and
> >steep the mint in it for a few minutes, then store in the
> >refrigerator.
> >
> >Or you could put it in a clean bottle with some sugar, cover with
> >Vodka, and shake it once a week for a few months.
> >
> >Or you could make a bunch of batches of mint ice cream or sorbet.
> >
> >Or you could freeze it.
> >
> >My guess is, you probably have enough mint to do all the above.
> >
> >Greg Zywicki
>
> I think the best mint tea is made from fresh mint leaves. There is a tea
> room near me, and also a couple of Maroccan restaurants...and they use fresh
> mint along with sugar and hot water. I think the mint syrup or vodka
> infusions would work pretty welll...Sorbet or ice cream sounds nice too!
>
> john

The only one i have direct experience with is the ice-cream. You take
a standard Philadelphia recipe's ingredients (enough for a gel
canister machine), heat them (which is always a good idea) and steep
two cups (loose) of mint leaves for five mintues. Last time I made
this, I added a 1/2 teaspoon of mint extract. Why? Well, the fresh
mint is wonderful but it doesn't have the punch of the extract, while
the extract doesn't give you the fragrances and florals of fresh.
Sort of like using both jalepenos and cayene powder in a recipe. You
could do the same thing with a custard based recipe or a gelato.

Greg Zywicki
And if you look up stratacella, you'll see what to do with chocolate
in the ice cream.