Jerusalem Blog: Mint

Agronomists say that, grown in the Mediterranean climate, plants in the mint family are more pungent than the same varieties in the US midwest.
In almost any restaurant or café, you can order "tay eem nana," tea with fresh mint.
At a sidewalk café I drink "limonana gahrooss." Delicious!
Peel a lemon, being careful to remove all the white pith. Remove the seeds. Put it in the blender with lots of fresh mint. Separately dissolve sugar in water. Add the syrup and blend. Adjust proportions to your taste. Freeze until just barely solid. Blend again and pour. Almost as good.
for a sensuous dessert, boil mint int heavy cream. lower the heat, stir in dark chocolate, pour in tiny cups, chill. Eat slowly.
See also http://jerusalemblog.blogspot.com/2006/07/juice.html and http://jerusalemblog.blogspot.com/2006/08/cheesecake.html and http://jerusalemblog.blogspot.com/2006/06/abundance.html and http://jerusalemblog.blogspot.com/2006/02/unexpected-february-entertainment.html

Jerusalem Blog