Mint Ice

• 2 bunches fresh mint, 30 leaves reserved
• 1 quart filtered water or simple syrup

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

fresh mint, water

Taken from www.foodrepublic.com/recipes/mint-ice-recipe/ (may not work)