Mintoil Recipes
MAKE YOUR OWN MINT INFUSED OIL & RECIPES
Peppermint infused oil can be used for so many things from lotions, to salves, to sprays for cuts and scrapes, to muscle rubs and massage lotions.
Provided by Stormy Stewart @karlyn255
Categories Beauty Products
Number Of Ingredients 3
Steps:
- 1. The amount of mint you make will depend on the size of your clean jar. NOTE: You will need a fresh batch of leaves everyday for the next week. 1. Crush the mint leaves with your hands and pack them loosely into the jar. 2. Pour the oil into the jar and fill it to cover the leaves. Cover tightly and set aside in a warm place. 3. Next day, strain the oil off the leaves and crush a new batch of leaves. Pack into the same jar with the strained oil. Top off with new oil, close the jar and set aside in a warm place for a day. 4. Repeat step three for the next five days. On the last day, pour into smaller bottles and label them carefully and refrigerate to extend its shelf life.
- 2. to make perfume or cologne from the oil You can make your own perfume by adding about 15 drops of essential oil into a ½ ounce of vodka or Evercleer.
- 3. To make minty lotion. You can add 30 drops of infused oil to 8 ounces of your body lotion (unscented) shake and let sit 2-3 days and use
MINT OIL
Make and share this Mint Oil recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Salad Dressings
Time P14D
Yield 220 ml mint oil
Number Of Ingredients 2
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.
Nutrition Facts : Calories 7.7, Fat 0.9, SaturatedFat 0.1
LAMB CHOPS WITH MINT OIL
Homemade lamb chops with mint sauce. Very easy to make and full of flavor!
Provided by Lari K
Categories Meat and Poultry Recipes Lamb Chops
Time 39m
Yield 4
Number Of Ingredients 8
Steps:
- Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
- Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 0.5 g, Cholesterol 112.5 mg, Fat 42.9 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 13.4 g, Sodium 125.7 mg, Sugar 0.1 g
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