Mintoil Recipes

HOMEMADE MINT EXTRACT RECIPE

Steps:

• 1. Wash your mint leaves and pat them dry with a towel or toss them in your salad spinner. 2. Cut your mint with herb scissors or place it in the jar and crush it using a muddler. 3. Place your crushed mint leaves in a clean glass jar (if they're not already in the jar!) and add alcohol. Pour enough to cover the leaves, about 1.5 cups. 4. Place in a cool, dark location for 4-6. Every week or so, or as often as you remember, shake up the jar. 5. Strain the extract through cheesecloth or a mesh strainer and bottle for storage.

HOMEMADE MINT EXTRACT

Steps:

• If you are using mint from your garden check the leaves for cocoons. Wash the mint and pat dry.
• Remove the leaves from the stem and lightly crush them to help release the oils.
• Place the leaves in a clean glass jar. Add the vodka and keep in a dark place.
• Shake occasionally. Let sit for 6 to 8 weeks. Remove the leaves and set aside for use.

FRESH MINT DRESSING

Steps:

• In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
• This dressing will keep well, covered and refrigerated, for up to 1 week.

FRESH-MINT SAUCE

Steps:

• Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).

MINT OIL

Steps:

• Prepare and ice-water bath; set aside. Bring 4 cups water and salt to a boil in a medium saucepan. Add mint leaves and cook 10 to 15 seconds. Drain, and immediately transfer to ice-water bath to cool. Drain and squeeze dry.
• Place half of the mint leaves in the jar of a blender with enough oil to cover; blend for 2 minutes. Add remaining leaves and oil and blend for 2 minutes more. Transfer to an airtight container and refrigerate overnight.
• Strain mint oil through cheesecloth and discard solids. Oil can be kept in an airtight container, refrigerated, for up to 5 days.

MINT OIL

Steps:

• Add oil to the pounded mint leaves, a little at a time, until all the oil is used.
• Mix well.
• Pour into a glass bottle and seal it tightly.
• Turn the bottle upside down once every 2 days for until 2 weeks.
• Use after 2 weeks.
• Use in tomato mozarella salad and stir-fries.

BASIL-MINT OIL

Steps:

• Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch herbs 5 seconds and with a slotted spoon immediately transfer to ice water to stop cooking. Drain herbs well and pat dry. In a blender purée herbs with remaining ingredients until smooth. Pour oil through a fine sieve into a bowl, pressing on solids, and discard solids. Oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.