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Minted memories
21.08.2023 - 12:01 / theunconventionalgardener.com / Emma Doughty
It’s a family tradition for my dad to make a lot of different petits fours in the run up to Christmas. Some are packaged up nicely and given as gifts. The rest are eaten over the Christmas period. A lot involve marzipan, but my favourites are the peppermint creams, half coated in dark chocolate for a real treat. I’ve never quite mastered them myself, although I remember making the soft fondant version at school once. Dad has a different recipe, which involved boiling sugar syrup. I need to spend some time experimenting in the kitchen.
Christmas isn’t the only time of year that minty memories are formed. I remember the long Sunday lunches of my childhood, with roast lamb served with mint sauce and roast potatoes. More recently I have drunk hot mint tea in Morocco, and the odd cold mojito on holidays.
Fortunately, mint is easy to grow, and so it’s not too hard to recreate some of these memories, and to make new ones. Mint sauce can be made in seconds from a mixture of spearmint and white wine vinegar with caster sugar added to taste. Made this way, it keeps for about a week in the fridge.
Mint tea is usually made by steeping 2 tbsp of dried peppermint in hot water for a few minutes, and lots of people find it the ideal way in which to end a meal. But Moroccan mint tea is a bit more involved – add dried spearmint whilst brewing green tea to get a similar result, and serve very sweet!
Mints have an affinity to all things sweet, and you can try chopping mint leaves (or adding a few drops of mint oil) when you’re making a fruit salad. You could also blend fresh or dried leaves into fruit smoothies. You can make a simple syrup by dissolving 200g of sugar in 250ml of water over a low heat, and adding around 20 torn mint leaves.
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