Cooling Mint - for hot summer days - From Patch to Plate
There’s something so uplifting about cooking with mint freshly picked from a garden. Cooling, bright and unmistakably fresh, mint has brought a burst of green to some simple everyday recipes — and even the kids have loved them.
First up, we brewed a big jug of homemade mint iced tea. Just a handful of fresh mint leaves, a squeeze of lemon and a drizzle of honey ( optional). Left to chill in the fridge, it’s the perfect refreshing drink on a hot day — light, gently sweet, and so much nicer than any sugary soft drink.
For dinners side dish, we whipped up a quick Indian style raita mint sauce — fresh mint finely chopped and mixed with a little garlic, yogurt, olive oil, honey — the classic sidekick for curries. It lifts a simple curry to a new level and takes only a minute to make. Finally for dessert, mint and coconut ice cream.
From patch to plate, it’s clear: mint is more than just a garnish. Grown with care, I wish I could say but not true…it simply grown and grows in the garden :), but its not a weed, it turns everyday meals into something special — light, zesty, and full of homegrown goodness.
Homemade Mint Iced Tea
Ingredients:
A large handful of fresh mint leaves
1–2 tbsp of our lovely local honey (optional, I use honey when kids around but often without it)
Juice of half a lemon (optional)
2 litres hot water
Instructions:
Boil a large pot of water.
Once boiling, take off the heat, pour in the mint and let it steep for 15-20 minutes, depending how strong you like it.
Remove the mint, stir in honey and lemon juice while still warm.
Let it cool to room temperature, then refrigerate until cold.
Serve over ice with extra fresh mint and lemon slices if you like.
Refreshing, light and homemade — it’s the ultimate garden drink.
Mint Yogurt Raita
A simple bowl of yogurt can turn into the star of the table with just a handful of mint. This easy raita is cooling, zesty, and pairs beautifully with curry, roasted veggies, or even as a dip for crunchy breadsticks or leftover flatbread.
Ingredients:
200g plain yogurt (Greek or natural)
A large handful of fresh mint leaves, finely chopped
A splash of good local olive oil
Juice of half a lemon
A pinch of ground cumin
Sea salt and black pepper to taste
Instructions:
In a blender, whisk the mint, yogurt, olive oil, lemon juice, and cumin until smooth.
Season with salt and pepper, adjusting to taste.
Chill for 10–15 minutes before serving if you have time — it lets the flavours mingle.
Spoon it next to a spicy curry, drizzle it over grilled veggies, or enjoy it by the spoonful — fresh, creamy and so easy.
And for dessert? A batch of mint coconut ice cream — just three ingredients, no fuss, and so refreshing on a hot day.
Mint Coconut Ice Cream
Creamy, minty, naturally sweet — and so simple, with no cooking needed. This homemade ice cream is dairy-free, refreshing, and easy to whip up with just a blender and a freezer.
Ingredients:
1 can (400ml) full-fat coconut milk
A large handful of fresh mint leaves, chopped
2–3 tbsp honey (adjust to taste)
Instructions:
1. Add the coconut milk, chopped mint, and honey to a blender.
2. Blend until smooth and the mint is finely mixed through. Taste and adjust sweetness if needed.
3. Pour the mixture into a freezer-safe container.
4. Freeze for at least 4 hours, stirring once or twice if you like a softer texture. For an extra-smooth result, churn in an ice cream maker if you have one.
Fresh, clean, and naturally sweet — a cool scoop of minty coconut goodness, no fuss and no stove needed.
