@jenwexler Mint faves right now: agua fresca (mint, cucumber, lime, pineapple), fresh fava or pea soup with mint and grilled green onion.
Agua Fresca with Mint, Cucumber, Lime and Pineapple(makes 2 1/2 quarts)1/2 medium size cucumber (peeled and seeded)1/4 pineapple (8-10 medium cubes)1/4 lime (juiced)handful of mint leavesCombine cucumber, pineapple, lime juice, and mint leaves in blender. Strain liquid through fine mesh sieve into a pitcher. Fill remainder of pitcher with water. Serve over ice.Chilled Pea Soup with Mint(serves 3-4)2 cups of English peas, shelled1 leek, white and green parts, sliced thin1 large clove garlic, sliced thin1 garlic scape, sliced thin2 cups chicken stock, divided1/4 cup olive oilsea salt, to tasteground black pepper, to tastetruffle oil, for garnishHeat olive oil in heavy stock pot. When warmed, add leeks and garlic scapes, sauteing until soft (10-15 minutes), avoid browning. When leeks are softened, add peas and garlic, being careful not to burn garlic. Saute for 2 minutes. Add 1 cup chicken broth and cook peas for 5-8 minutes until just tender. Transfer soup to food processor, add mint, and puree to desired consistency, adding remaining chicken broth as needed. Transfer pureed soup to a clean bowl and set over an ice bath, to preserve the soup's bright green color. Serve chilled sprinkled with sea salt, black pepper, and a swirl of truffle oil. Garnish with fresh herbs.