Chill this summer with fresh mint drinks

Mint can be a menace or a meal, of sorts. It can grow in your garden and take over, or you can harvest it for numerous recipes. We keep some mint here in a contained space, so as to keep it from taking over the growing space.

One tasty way to use up your mint supply is in fresh drinks. The mint oil in the leaves is easily released by cooking or mechanical means like crushing with sugar, also known as muddling. Regardless of whether you pick your own mint or fetch it from the local megamart, give it a good rinse in cold running water to clean off any unwanted dirt or critters.

MINT JULEP

12 mint leaves, plus a sprig for garnish

1 1/2 teaspoons superfine sugar

Carbonated water

Crushed ice

2 1/2 ounces bourbon

Place the mint leaves in the bottom of a glass and top with the sugar. Muddle (crush) these together until the leaves begin to break down. Add a splash of carbonated water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of carbonated water, stir, and garnish with a sprig of mint. Serve immediately.

NON-ALCOHOL MINT JULEP

12 mint leaves, plus a sprig for garnish

1 teaspoon superfine sugar

About 1/4 cup of minty simple syrup,

Crushed ice

Ginger ale

Put the mint leaves in the bottom of the glass, then add the sugar. Muddle (crush) these together until the leaves begin to break down. Pour the simple syrup over them. Fill the glass 3/4 full with crushed ice, and top off with ginger ale. Stir and garnish with a sprig of mint. Serve immediately.

MINTY SIMPLE SYRUP

2 cups granulated sugar

2 cups water

8 sprigs of mint

In a saucepan over medium high heat, add sugar and water; bring to a boil. Stir in the mint. Lower the temperature to a simmer and stir until all the sugar is dissolved. Simmer for two minutes. Remove from heat and allow syrup to cool completely before serving. Strain out mint, if desired, before serving. This can be refrigerated in a covered container for later use.

CANTALOUPE DRINK

2 pounds cantaloupe

1 1/2 cups orange juice

1/4 teaspoon salt

1/4 teaspoon ground ginger

1 tablespoon lime juice

1 can sweetened condensed milk

Mint sprigs

Cut the cantaloupe and remove the seeds. Peel and cut into chunks. Place chunks in a blender. Add the remaining ingredients and puree until very smooth. Refrigerate for several hours to meld the flavors. Serve chilled with a sprig of mint.

MINT ICED TEA

8 teaspoons tea

4 cups boiling water

Sweetener

Sprigs fresh chopped mint

Steep tea in a tea strainer in hot water. Remove tea. Sweeten to taste and pour into a large ice-filled pitcher. Serve with lemon slices and additional mint sprigs for garnish. Refrigerate or serve as desired.