What do you do with too many lemons and a ginormous mint plant? Well, if you are me, you grab the vodka and you start infusing.
As I found out last year, making lemon vodka is super easy. And if you ignore all the advice about letting it sit for two week and let it sit twice or three times as long, what you get is so smooth and so lemon, you’d swear it was limoncello.
The mint infusion is an experiment. We go a chocolate mint plant this year instead of standard mint. It’s still mostly minty – but there is that faint hint of chocolate mint as well. Not consistently warm enough out to infuse cream for ice cream yet (that’s coming son though) so I figured vodka was worth a try. Also, based on research, I am drying some leaves to add to coffee beans. They may also get added to a very strong ground coffee for the inevitable supply of cold brew iced coffee I intend to make this summer.
And no – this does not lead to massive lemon wastage. You can freeze lemons (whole or quartered with or without zest) quite easily – just wrap them foil or plastic wrap and pop the wrapped fruit in a freezer bag -and use them for juicing later on. Which is what I shall do. And considering the size of the mint plant, some of that may well end up in the freezer as well.