Yeah Mint You Want some? Cause I have tons!!!! I have a mint patch in my yard that I have mowed over, starved for water, walked on etc.. etc.. the stuf wont die.. I live in the mountains and we have harsh winters every spring my patch comes back up I harvest it now that its contained. putting up a small bed in full sun in your yard is easy just prepare your soil spread seeds evey year after that it will always come back and you can share my problem of too much mint LOL.. as far as cuttings go yeah you can but what a hassle seeds sprout in like a week!! good luck I too like mojitos and I make greek mint sauce for lamb a lot as well as tea etc.. I even blend my tobacco sometimes 50 50 mix with dried mint..

Here's an easy recipe - you could always substitute the lemon verbena leaves with a sprig of mint. Pineapple Lemon Verbena Sorbet 3-4 fresh lemon verbena leaves, partially cut up 1 can frozen pineapple juice concentrate, thawed but still cold 2 1/2 cups cold water In a blender, place the lemon verbena leaves, pineapple juice concentrate and 1 cup of the cold water. Blend well until the leaves are completely pulverized. Add the remaining water and pour the mixture into a hand-cranked or electric sorbet mixer. Freeze until firm. Serve in previously frozen bowls. Or use this recipe, which has lots of different variations (and you can always invent your own): Basic Fruit Sorbet 3 cups water 1 cup sugar fruit and fruit juice desired Bring 3 cups water and sugar just to the boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool. Process sugar syrup and fruit in batches, in a blender or food processor until smooth. If recipe calls for fruit juice, add it here. Cover and chill 2 hours. Pour mixture into the freezer container of a ice-cream maker, and freeze according to manufacturer's instructions. Alternatively, freeze the mixture for about 6 hours. Place the bowl from an electric mixer into the fridge or freezer until chilled. Remove sorbet from freezer then, using a wooden spoon, break sorbet into smaller pieces. Place sorbet in chilled mixing bowl, then use the paddle attachment of an electric mixer to beat for 2 minutes or until smooth. Level surface, then return to freezer for at least 2 hours or until firm. Grapefruit Sorbet: Use 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint. Lemon Sorbet: Use 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind. Orange Sorbet: Use 3 cups fresh orange juice and 2 teaspoons grated orange rind. Peach Sorbet: Use 5 cups fresh or frozen peaches and 2 tablespoons lemon juice. Pineapple Sorbet: Use 2 cups chopped pineapple. Strain and discard pulp after processing mixture in blender, if desired. Raspberry Sorbet: Use 5 cups fresh or frozen raspberries. Rockmelon Sorbet: Use 4 cups chopped rockmelon. Strawberry Sorbet: Use 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice. Watermelon Sorbet: Use 4 cups chopped seedless watermelon and 1/4 cup lime juice. Other Flavour Suggestions: Basil flowers and/or leaves Clove Pink flowers Dill flowers Fennel flowers Garden pea blossoms (not sweet peas) Lavender flowers Lemon blossoms Winter Tarragon (Tagetes lucida) Mint flowers and/or leaves Bergamot Orange blossoms Oregano flowers Pansies Rosemary blossoms and/or leaves Rose petals Sage blossoms and/or leaves Scented geranium leaves and/or flowers Tarragon Violets

We made these for one of our Cooking Forum Virtual dinners and they were wonderful. Just scoop out the pulp, freeze the shells, when frozen fill them with the appropriate sherbert and leave in the freezer until about 5 minutes before serving. I decorated mine with a mint leaf sprig.

Oh, my! Around here all the stores have fresh pomegranate juice. I thought you meant from fruit since the pomegranates are just coming ripe. :) I'm sure you could make pomegranate molasses from grenadine, too, which is just a thinner version of the same thing, if you can get the real kind (rather than chemical). Most liquor stores carry some version of it. Pomegranate molasses has the consistency of warm honey--good and thick, and globby, but pourable. More of a syrup. Like very warm molasses.