1. Mint julep
Per person tear 10 mint leaves roughly and add to a cocktail shaker with 10ml sugar syrup and 2 oz Bourbon whisky. Add a handful of crushed ice. Churn the mixture with a long spoon for 20-30 seconds, then pour into a glass. Garnish with a sprig of mint.
2. Strawberries with mint sugar
Place 100g caster sugar and 50g fresh mint in a food processor. Blitz until fine. Hull and thinly slice two punnets of fresh strawberries and arrange across a pretty platter. Sprinkle over the mint sugar and allow to marinate for 30 minutes at room temperature before serving. Serves 4-6.
3. Fresh mint choc chip ice cream
Roughly chop 2 handfuls of fresh mint and add to a pan with 300ml whole milk. Bring to the boil, then simmer for a few minutes. Leave to cool and pour into a tub with a lid. Pop in the fridge overnight. The next day, strain the milk, discarding the mint. Return to a pan with 300ml double cream and simmer gently. Whisk 4 egg yolks with 2 tablespoons cornflour and 100g caster sugar in a bowl. Pour over half of the warm milk/cream mixture and whisk thoroughly. Add the rest of the milk/cream and stir to fully combine. Wash the bottom of the pan and pour in the mix. Cook, stirring all the time, on a low heat until the ice cream base thickens to a custard consistency. Strain through a sieve into a bowl to cool. Churn in your ice cream maker, adding 100g chocolate chips half way through.
4. Mint jelly
Chop 2kg cooking apples into large chunks (including peel and core) and place in a pan with 75g chopped fresh mint. Add 500ml water, bring to the boil, then simmer for 20-30 minutes until soft. Pour in 500ml cider vinegar and simmer for 5 minutes. Turn off the heat and use a potato masher to finely mash the apples. Place clean muslin in a sieve over a large bowl or pan and add the mashed apple and liquid, leave to strain for several hours. Weigh the liquid. For every 235g, weigh out 200g preserving sugar and add to a large pan.
Boil, then reduce to a simmer, cooking for 10-15 minutes, taking off any scum that forms on top. Take to 104C on a sugar thermometer. You can also check for readiness by placing a spoonful on a chilled plate. If you push it with your finger it should wrinkle up. Store in sterilised jars.
5. Mint pesto
Add 75g nuts (almonds, cashews, macadamias and Brazil all work well) to a food processor with 3 handfuls fresh mint, 1 large handful flat leaf parsley, 1 large clove garlic (roughly chopped), 100ml extra virgin olive oil or rapeseed oil, and the juice of 1 lemon. Blitz to the consistency you like and season to taste. Wonderful on bruschetta with fresh peas and Parmesan shavings.
