Mint Ice Recipe
Jun 9, 2011 9:31 am
Fresh, cool, and coming to a cocktail near you
Photo: Ed Hardy
Servings: 30 cubes
2 bunches fresh mint, 30 leaves reserved
1 quart filtered water or simple syrup
- Blanch remaining mint (not reserved leaves) in boiling water for 30 seconds, then transfer to an ice water bath.
- When cooled, transfer to a high-RPM blender in a quart of water (or simple syrup, if desired) and puree.
- Strain through a chinois, cheesecloth or coffee filter twice to ensure beautiful, clear ice.
- Pour into ice cube tray and add one leaf of the reserved mint per cube. Freeze until ready.
Level of Difficulty:
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