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By NANCY SECRIST
'PI Extension Agent
Fresh mint is one of the most delightful herbs available now. Its uses range from using fresh in beverages, to preserving as jelly, to drying for use next winter. When preparing any dish with mint, save some sprigs to use as a garnish.
MINTED PUNCH
IVj cups packed mint leaves and stems
2 cups water
2 (12 ounce) cans frozen lemonade concentrate, thawed and undiluted.
3 (33.8 ounce) bottles ginger ale, chilled.
Strawberries
Sprigs of mint.
Bruise mint leaves, and place in a medium saucepan. Cover mint with 2 cups water, and bring to a boil. Remove from heat, and let stand about 15 minutes; Strain.
Combine mint liquid, lemonade, and ginger ale in a large bowl. Serve in tall glasses; garnish each with strawberries and a sprig of mint. Yield: 1 gallon.
Linda Owings suggests mint jelly as a refreshing accompaniment with lamb.
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