Keeping cool with peppermint

Published 9:37 am Wednesday, July 26, 2017

Genesis 1:29 — And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat

Since writing about the herb peppermint in this month’s “A Visit With Alice,” I thought I would give everyone some recipes using peppermint. There are many out there but this one comes from Shoshanna Pearl Easling who owns the Bulk Herb Store operated by their family in Lobelville, Tennessee. You may order a catalog to the Bulk Herb Store on the internet at or call 1-278-877-4257.

Fresh Coconut

Mint Ice Cream

What better way to enjoy a healthy and delicious treat with family and friends on a hot summer afternoon? Mix it up with your favorite flavors, purées or toppings.

What you’ll need:

1 young coconut, milk & meat (found at Whole Foods & Asian markets or your nearby grocery store)

1/4 cup raw honey or maple syrup

1 tablespoon vanilla extract

1/2 teaspoon Celtic Sea Salt

2 tablespoons peppermint

1/4 cup simmering water

Favorite toppings

How to make it:

Make four cuts at the top of the young coconut and drain milk into a blender. Once drained, chop the coconut in half and scrape the meat into your blender. For that fresh minty flavor, pour 1/4 cup simmering water over peppermint and let steep for 5 minutes. Strain off the herbs and put the infusion in the freezer until cool. While peppermint is cooling, add the raw honey or maple syrup, vanilla, and Celtic Sea Salt. Once cooled, add the peppermint and blend all ingredients until smooth.

Pour coconut mixture into your ice cream maker, and mix until frozen. Now for the best part. Add your favorite toppings, such as chocolate, fruits, or toasted nuts and enjoy!

Peppermint Patties

This recipe comes from Dr. Axe Healthy Eating found online at

Peppermint Patties recipe ingredients:

2 cups coconut oil, room temp

1/2 cup honey

1 teaspoon peppermint extract

Three 3 ounce dark chocolate bars, minimum 72 percent cacao


In a bowl, mix the 2 cups of coconut oil, honey and peppermint extract. Form patties out of the mixture and place on a plate of parchment paper. Place in freezer to harden. While waiting, melt the chocolate bars over medium low heat in a saucepan. Remove from heat to cool for 5-10 minutes. Dip the hardened patties in the chocolate until covered and place back on the plate. Place in the freezer until the chocolate has hardened.

I hope you enjoy trying the recipes.

I intend to experiment with these recipes as well. It’s a great way to spend the summer enjoying the cool taste of peppermint. Until next time!

Alice Russell, also known as “Me Me,” is a guest columnist. Her email address is

About Alice Russell


email author More by Alice