I’ve confessed before that the only thing I’m successful at growing in the garden are herbs. But this year, the mint continues to be the absolute star of the show. After the success of cucumber mint salad, I’ve been on a quest to see what else I could do to enjoy this goodness. I mean, honestly, there’s only so much tea you can make or leaves you can freeze!

A simple mint syrup is key to our first two ideas. In a saucepan, combine one cup of granulated sugar, one cup of water and at least one cup of fresh mint leaves (I use closer to two). Heat the mixture to almost a boil, stirring to make sure the sugar is dissolved into the water. Once it’s dissolved, reduce the heat to the lowest setting, cover, and simmer for fifteen minutes. Remove the pot from the heat and let cool for thirty minutes (this will let the mint continue to infuse into the syrup). Pour into a mason jar, straining off the mint leaves and refrigerate. It will keep in the fridge for a couple weeks.

First up, I made a fruit salad with an amazing combination of fresh peaches, cherries and blueberries. Chop the peaches to the size you like best (sprinkle with a little lemon juice to prevent any browning), pit and slice the cherries and mix in the blueberries. Pour some of the syrup over the fruit and mix well. Top with some freshly chopped mint.

The syrup also made an appearance in our take on a Moscow Mule (which is not traditional because we don’t have the adorable mugs). It’s a shot of vodka and half a shot of the syrup (more or less depending on your taste) that’s topped with ice, ginger beer (not ginger ale) and a couple sprigs of mint.

Honestly, we don’t do a lot of cocktails, but the berry version was good too! We took some fresh strawberries and mint and muddled them in a glass with some fresh lime juice. Add a shot of vodka and top with the ginger beer. Garnish with, you guessed it, more mint! Seriously, this one would be great as a mocktail as well.

I’ve found the best way to keep cut mint fresh is to put about half an inch of water in a mason jar and put the stems of the mint in there. Cover tightly and it will keep about a week. Just check the water to see if you need to add a bit more. I picked up some fresh peas at a local farm stand this week and sprinkled some chopped mint on top before serving. It was so simple, fresh and delicious.

So let’s hear it – what are your favorite ways to use fresh mint? Not matter what it is, I hope you enjoy in good health and surrounded by those you love!

Eat well friends!