- approximately 1 cup fresh mint
- canola, walnut, or almond oil
Clean and sanitize a small canning jar. Wash, strain, and dry mint leaves. (removing stems is not necessary). Using a mortar and pestle or the back of a spoon, slightly crush mint leaves to assist in the release of its natural oils. Stuff small jar full of mint leaves and then pour oil until the jar is full. Seal jar with a used canning jar lid and store in a cool dark place for at least two weeks.
Once the oil is ready, loosely place a piece of cheesecloth over the top of the lid, secure it with a rubber band, and drain the infused oil into a bowl. Put infused oil in a clean jar and store away from light.
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