I bought some fresh mint the other day to cook with some fennel and onions I was making. But what do you do with the extra mint? That's always my problem with fresh herbs - unless I'm making a lot, I can never use it up before it gets dried out. This time, though, I have a delicious solution to the extra mint problem.
First, I shred up 6ish mint leaves and put them in a short glass with a teaspoon or two of sugar.
Then I put in a tablespoon or so of milk and muddle them around as if I'm making a mojito.
Then I fill it up the rest of the way with milk. It's very refreshing, and it reminds me of some
"fresh mint" gelato the co-op sells. But it doesn't cost $5 for a pint, even if I use Oberweis milk.
First, I shred up 6ish mint leaves and put them in a short glass with a teaspoon or two of sugar.
Then I put in a tablespoon or so of milk and muddle them around as if I'm making a mojito.
Then I fill it up the rest of the way with milk. It's very refreshing, and it reminds me of some "fresh mint" gelato the co-op sells. But it doesn't cost $5 for a pint, even if I use Oberweis milk.
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