Also, and I would have not have thought of this myself, I made some simple syrup from cinnamon basil. Giada De Laurentiis on "Everyday Italian" on The Food Network the other day made an "italian lemonade", and to sweeten it, she made some basil simple syrup. You'd think it just wouldn't work, but the flavor when you flavor any simple syrup is usually mild, and in my case, the cinnamon basil is yummy! But you've got to try the rosemary simple syrup. OMG! So good with tea. I realize this isn't in line with mint as the topic, but I had to repost.

Carol, I say give the basil cake a try! I'm a huge fan of basil and peach! (And also thyme and peach, even better!). Upside-down peach cake with basil glaze? Hmm... lyndapaz, here's the syrup portion of the Jamlady's recipe: 5 c. water 4 c. fresh mint leaves (chopped or bruised) 4 c. sugar Boil the mint leaves in the water, uncovered, for 30 minutes. Strain and measure out 3 cups of liquid. Put back in pan and add sugar. Bring to boil. It's a bit thick for a simple syrup, which I normally make with equal parts sugar and water, but I made the recipe as-is and it seemed ok. I also added a tsp corn syrup, since I don't have any of the enzyme ksrogers mentioned and my mint plants are time-sensitive at this point, no time to order any this time round. I made the syrup with marshmallow mint, spearmint, and peppermint-- delicious!

We ate at Cascina Spinasse in Seattle on a recent trip, and although my DH doesn't like mint, it was used with sauteed ribbons of zucchini for an absolutely amazing dish. I never would have thought of using mint for this dish, but it went beautifully with the usual seasonings (salt, pepper, EVOO). Another interesting use for it was at Bouchee in Carmel. Chef Andre Lemaire made a lovely roasted lamb shoulder, and served it with an au jus that was blended with a mint infusion. I'm not one of those mint-jelly-with-lamb fans, so I was surprised at how much I liked this. I'm not a fan of sweet sauces with meat, which is probably why I don't like the whole mint jelly thing. But this was a savory sauce, just given a lift with the fresh herb, and it was wonderful.

We drink our Mint Juleps out of silver mint julep cups...we would never know the difference if it was cloudy at the bottom. LOL! 4 fresh mint sprigs 2 1/2 oz bourbon whiskey 1 tsp powdered sugar 2 tsp water Muddle mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.