Fresh mint leaves
Well, I have two boys. They’re different in many ways, but they’re alike in this. Sometimes you can tell that something is bothering them: they get distracted and quiet, or they talk a lot, they seem nervous, they want to be alone or they’re extra clingy. And with both of them it doesn’t always help to ask them what’s wrong, because they’ll say “nothing.” They’ll both say “I’m fine.” But if you stay with them long enough, if you can get them go for a walk with you, or if you just sit by them on the couch with the dog, or take them for a ride to some place or another, they might tell you what’s eating at them, they might share their worries. Sometimes it’s best just to be there and to be quiet, so when they’re ready to talk, you’re around. It’s hard to do, of course. It’s hard to wait, when every instinct is yelling at you to go in there and figure it out, to fix it and make it better right away. And sometimes when they finally tell you what’s bothering them, it’s not something you can fix in an instant. Sometimes it’s not something you can fix at all, ever. At some point you lose the magical ability to soothe every hurt with a kiss. It’s the hardest thing to do, to just sit and wait and listen, but sometimes it’s the most important. Because it does help to talk about things. Sometimes a worry, which grows larger and uglier in the darkness of your own mind, shrivels to nothing when you expose it to the light by sharing it with another person. Sometimes just saying that you feel pain helps to lessen the pain. And maybe somebody says “I’ve felt that pain, too,” which helps you to know you’ll live through it. Because people like to make connections, they need to. We
need to. We all need someone to listen to us with no judgement, no advice, just open caring warmth. And we can wait and listen not just to our own children, but to other people’s children as well. And everybody is somebody else’s child. We’re all in this together. It’s hard to wait and be silent. It’s hard to listen for what is really being spoken. But sometimes it’s the most important thing you can do.
When I was little my mom used to buy Family Circle and Woman’s Day magazines. If you knew my mom, this fact would probably be surprising to you. I used to look through them for helpful household tips and recipes. Once they had a recipe for mint ice. Made with fresh mint leaves. I LOVED it. I still remember exactly how it tasted. I don’t remember the recipe, though. So I’ve tried to recreate it based on how it seems like it should go. We have a wild and unruly bunch of fresh mint in our garden, and I harvested some to make this. You can use any kind you have, peppermint, spearmint, chocolate mint…anything! I used my ice cream maker to make this, because I love my ice cream maker. But if you don’t have one, you can make this as a granita. Let it partially freeze, then stir it, then let it freeze some more, and stir it, till it’s all frozen and all broken up. That’s how I made it when I was little. This was really delicious. Really refreshing. If I do say so myself, and I do!
Here’s Velvet Underground with I’ll Be Your Mirror.
2 packed cups fresh mint leaves, any variety, washed and de-stemmed
1/2 cup sugar
3 cups water
1 t vanilla
splay of lemon juice
Combine the sugar, mint and water in a medium-sized saucepan over medium-high heat. Bring to a boil, reduce heat and simmer for about half an hour. I might have left mine a little longer. Basically, you’re steeping the leaves, so taste the water and see if it’s minty enough for you. The water will also reduce and turn a little syrupy. Add the vanilla and lemon juice. Turn off the heat but leave the mixture on the stove to cool for about another half an hour. Strain, squeezing as much liquid as possible from the leaves. Discard the leaves. Put the liquid in a clean container and chill in the fridge for a few hours.
Freeze according to your ice cream maker’s instructions.
that sounds gorgeous, I’ve been thinking about a sorbet as the chocolate ice cream I made is so creamy and calorific we can only eat a tiny bit at a time. I have some mint, how much lemon juice did you use?
Thanks, Beth. I think I used about 1 teaspoon, maybe a little less. Just enough to brighten the flavor. You can start with half a teaspoon and add more if you think it would taste good!