Got a field of mint you don’t know what to do with?
Try making some mint sugar. It’s delicious in baking, in coffee or tea, and great to use in a dry rub mix or in a marinade. First, you gotta pick the mint. I choose to pick mine in the early morning, because *personally* I have found the leaves seem to have much more flavor to give then.
Carefully wash the leaves and dry.
You don’t want the leaves wet at all, in order to avoid ruining the sugar.
Using choice of sugar, preferably the “larger grain” size, layer sugar and mint leaves.
I don’t really measure, I just kind of eyeball it for 1 cup sugar 1/2 cup crushed up leaves.
Continue layering sugar and mint until your jar is full.
Cap tight, shake well, and shake up once or twice a day for 10 days. After 10 days, the sugar will be ready to use.
You can remove the mint leaves if desired, but I never do. It’s too much work in my opinion, and if a leaf or two gets into my brownies, they are that much better for it.