Mint Extract
Mint sometimes gets a bad wrap in regards to its place in your garden. Rumors of complete mint invasions whisper about the web. While yes, mint can be invasive, it really doesn’t need to be if you don’t want it to. I’ve been growing several varieties of it for decades and have yet to feel the need to battle it back. If it’s growing where I don’t want it…I simply yank it up, roots and all. Poof, solved. Or, grow it in an open-bottomed container to help contain its roots, though mint’s shoots can easily escape and bend to root in nearby soil. To hold that off, all you need to do is to routinely harvest your mint.
So now that you have more mint than you know what to do with, can I recommend crafting up a batch of homemade mint extract? Dazzle your friends and family with scrumptious gifts of your own making. I especially love using it during the winter holidays in my baking, breakfasts and candies.
In regard to what variety of mint to use…I make batches of this primarily with my peppermint strain, though I also love using chocolate mint for some extra yum. Mojito mint has a much gentler, mellow mint flavor, so it’s not as desirable to use in a recipe like this. Orange mint would give a Bergamont-like kick to it.
Ingredients:
Handful of fresh mint, washed and toweled dried
Vodka…(the cheap stuff will do)
Take a handful of mint. Rinse & pat dry.
Remove leaves from stem and place leaves in a clean mason jar. (Jar should be 3/4 full of leaves)
Using a wooden spoon, give the leaves a good muddling to release their essential oils. Pour vodka completely over, filling jar to an inch of the top.
Set aside in a cool, dark place and give it a good weekly shake.
In 6 weeks, give it a taste test. If it’s minty enough for you, strain and bottle and use as you would regular mint extract. If you’d like a bit more kick, strain out the old mint leaves and replace with a batch of fresh mint leaves. Let it sit for a few more weeks and it should be mint-licious.
Read about some of mint’s incredible herbal juju over HERE.