Subtle flavours of mint and melon mingle on the tongue. Serve with fresh mint or mint ice cubes (see “Nice Ice,” below).
Fresh mint and white wine vinegar create a sweet, tangy jelly that's much nicer than store-bought ones. Once you try it, you'll see it goes with more than just lamb. Try it on zippy cheese canapés, in vinaigrettes or tossed with fruit. You can use any mint for this jelly; spearmint is milder, while peppermint is stronger. Or try lemon mint, pineapple mint, even chocolate mint – or a blend. Just do a taste-test of a small batch of the infusion first.
Chocolate and mint are a natural flavour match. Crush the candy cane in a food processor or coffee grinder.
A mint-infused syrup livens up and adds sophistication to a summer favourite.
A fragrant mint-infused syrup livens up and adds sophistication to this simple freezer jam.
Reminiscent of chocolate mint ice cream, this cookie wraps one dough around another for a two-tone look.
A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.
Instead of fresh mint, you can use 1 tsp (5 mL) dried, but make the vinaigrette a day ahead to develop.
White chocolate hearts add glamour for Valentine's Day. This custard method creates the smoothest, most luxurious mousse ever. It was inspired by chef Joseph Chan of The Fairmont Royal York hotel, who garnishes it with a chocolate mint leaf and a dab of whipped cream.
