The final product is sweet, yes, but it’s also refreshing and even a bit earthy. The ratio is 2:1 sugar to mint, so there’s really quite a lot of minty goodness packed in here.
This makes a great condiment to sprinkle on, say, a winter citrus salad. Or a unique sugared rim for a new cocktail.
Appropriate for winter, but with a breath of summer freshness, this is just what we needed to start off January right.
Combine ingredients in a food processor and whir together until mint is finely chopped and evenly distributed. The final product looks remarkably like pesto. Due to the large amount of fresh mint in this recipe, it really doesn't last long. I'd recommend making just what you want to use in one day.
- 1/4 c packed fresh mint leaves
- 1/2 c sugar