The Flowers and Candy Plant Package, which debuted in February 2019, contained two different kinds of mint - Zesty Orange and Chocolate Ganache. Both mints are perfect for adding flavor to foods, teas, and beverages. Below are some recipe ideas to help you put your mint to use!
Cranberry Orange Mint Spritzer
2 cans cranberry juice concentrate 1 lemon, sliced 1 orange, sliced 1 lime, sliced 6 stems zesty orange mint 46 oz. orange-flavored sparkling mineral water, chilled
Combine the first five ingredients in a large pitcher; cover and chill overnight. Remove fruit and mint with a slotted spoon, and discard. Stir in mineral water. Garnish with orange and mint.
Moroccan Mint Tea
1 tablespoon loose Chinese gunpowder green tea
5 cups boiling water
3 to 4 tablespoons sugar, or to taste
1 large bunch fresh mint (1 ounce)
Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot. Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.
Chocolate Mint Cake
1 1/2 c. cake flour, sifted 1 c. sugar 1/4 c. cocoa 1/2 tsp. salt 1 3/4 tsp. baking powder 2 tbsp. chocolate mint leaves, chopped 2 eggs 1/3 c. butter, softened 1/2 c. water 1 1/2 tsp. vanilla
Preheat oven to 350^F. Spray a 9 x 13-inch pan with non-stick spray and dust with flour. Combine ingredients in order listed. Bake for 30 minutes or until a toothpick comes out clean. Cool 10 minutes. Sprinkle with powdered sugar and garnish with chocolate mint sprig.
Mojitos (four servings)
6 ounces light rum
12 mint sprigs, 8 roughly broken apart
6 tablespoons fresh lime juice
4 tablespoons sugar
4 slices lime
Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.Garnish each with a slice of lime and a sprig of mint.