Big Pot of Mint
The three little mint slips of chocolate mint, orange mint and pineapple mint I potted in May are threatening to burst out of their pot. I’ve been enjoying fresh mint tea almost every afternoon and provided friends with fresh mint, but still the plants have grown beyond my ability to harvest them fast enough. Time to get creative.
Orange Pineapple and Chocolate Mint
If you read my recipe for Strawberry Granita (May 22), you saw how I made simple syrup with lemon balm and Stevia. I followed the same procedure with the three mints to make a simple syrup as the base for my fruit martinis. 
Chocolate Mint and Raspberry Martini 
1/2 cup chocolate mint leaves
1/4 cup Stevia
1 cup water
1 cups fresh or frozen raspberries
2 ounces vodka
In a small sauce pan, muddle the chocolate mint leaves with the Stevia to bring out the essential oils. Add water and just bring to a simmer. Cool liquid and remove mint leaves. Process simple mint syrup, raspberries and vodka until smooth. Serve at once or freeze for an icy treat. Makes 8 small martinis.
Pineapple-Mango Mint Martini 
1/2 cup pineapple mint leaves
1/4 cup Stevia
1 cup water
1 cup pineapple chunks
1 cup mangos
2 ounces vodka
In a small sauce pan, muddle the chocolate mint leaves with the Stevia to bring out the essential oils. Add water and just bring to a simmer. Cool liquid and remove the mint leaves. Process syrup, fruit and vodka until blended. Serve at once or freeze. Makes 8 small martinis.
Mandarin Orange and Mint Martini 
1/2 cup orange mint leaves
1/4 cup Stevia
1 cup water
2 cups Mandarin Orange segments
2 ounces vodka
In a small saucepan, muddle the orange mint leaves with the Stevia and add the water. Bring just to a simmer, cool and remove the mint leaves. Process syrup, fruit and vodka until blended. Serve at once or freeze. Makes 8 small martinis.