Ingredients
- 2270 g fresh mint (stems removed)
- 1890 g grapeseed oil
- Ice water (for shocking)
Preparation
- Blanch mint leaves for a few seconds in boiling water; shock immediately in ice water.
- Drain and dry mint thoroughly on paper towels (minimal moisture makes clearer oil).
- Blend dried mint with grapeseed oil for ~4 minutes until vividly green.
- Strain through a fine chinois lined with cheesecloth. Do not press; let it drip for a clear result.
- Bottle and refrigerate. Shake gently before use.
Storage tip: Keep refrigerated and use promptly. For longer storage, freeze in small containers or ice‑cube trays and thaw as needed.