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Ingredients
- 2 bunches fresh mint, 30 leaves reserved
- 1 quart filtered water or simple syrup
Method
- Blanch remaining mint (not reserved leaves) in boiling water for 30 seconds, then transfer to an ice water bath.
- When cooled, transfer to a high-RPM blender in a quart of water (or simple syrup, if desired) and puree.
- Strain through a chinois, cheesecloth or coffee filter twice to ensure beautiful, clear ice.
- Pour into ice cube tray and add one leaf of the reserved mint per cube.
- Freeze until ready.
