Prep 20 mins
Cook 0 mins
The perfect, palate-cleansing "inter" course or meal-ender from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. You also might consider trying it in your iced tea. Freezing time not included in preparation time.
- 5 sprigs of fresh mint
- 1⁄2 cup lemon juice (fresh is best)
- 1 1⁄2 cups superfine sugar
- 4 cups water
- 1⁄4 teaspoon peppermint extract
- green food coloring
- Wash mint leaves, pick from stems and soak in lemon juice for 1/2 hour; strain.
- Boil sugar and water 15 minutes.
- Add to strained mint and lemon juice.
- Chill; add green food coloring and mint extract and freeze.
- Break the crystals up into slush about half way through the freezing; break them up again just prior to serving them in pretty, chilled glasses.