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This recipe came about after I made and reviewed Wite Shadow's mint and ginger syrup. I had bunches of mint to harvest so I created this very simple way to have it on hand throughout the winter. After the syrup has cooled pour into ice cube trays and freeze, then pop into freezer bags. One mint cube is perfect in tea, or in a salad dressing, a marinade, or in cocktails.
Serving Size: 1 (20 g)
Servings Per Recipe: 24