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Pepper-mint juice

  • 16th Oct, 2005 at 1:18 AM

So yesterday, I was making a batch of red pepper pesto with angorian. I had these wonderfully large, red bell peppers that I was working with. I seeded them, tossed them into the food processor, and blitzed them together with mint. Then I looked inside and realised it was really watery, so I strained out the excess liquid and continued working. It turned out really well.

As I was cleaning up, I saw this ruby red liquid sitting in a bowl all by itself. I wondered to myself, "Self, I wonder if this tastes any good." So I poured it into a glass and took a swig.

Wow! Now I know what it feels like to discover that something which looks sketchy actually taste amazing. I went over to Damian and said, "You have to try this pepper-mint juice." (I'm sorry, I can't resist a pun like that.) He made a strange face and exclaimed, "Peppermint juice?" We convinced him to try it, and he took a tentative sip. "Not bad," he nodded, which compelled Angorian to try some too. We were all very pleased with my newfound fruit juice.

We think it would be a great summer drink, at a picnic or something. It might even be good as part of a cocktail. Anyway, here is the recipe so you can try it too. You can probably keep this in the fridge for about a week. Although I used a food processor, using a juice-extractor is probably a lot easier. You might want to scale back on the mint, if you do, because I have no idea how effective juice-extractors are.

Pepper-mint juice


  • 8 large red bell peppers
  • 100mL fresh mint leaves, packed


  1. Find some very large, very ripe, red bell peppers. The sweet kind, not the spicy kind. Wash them, and then trim off any bruises before seeding them. You'll also want to remove the membraines inside the peppers. Throw the cleaned peppers into the food processor and purée them. You should end up with about eight cups.
  2. Take your mint leaves, wash them and dry them. Then, throw those into the food processor as well, and blitz.
  3. Let this mixture sit for a while, about an hour or so, for the mint to leech into the liquid.
  4. Then, strain the mixture through a fine mesh strainer. Use a ladle to press a good amount of liquid out of it. Reserve the solids to make red pepper pesto.
  5. Taste the liquid. If it's too strong, add a little water. If it's not sweet enough, because the peppers are not completely ripe, add sugar to taste.

Makes about 1 litre. Shake before serving.



( 5 comments — Leave a comment )
16th Oct, 2005 20:23 (UTC)
This sounds bizarre enough to be actually tasty, not one of those "acquired taste" things (cf. olives).
20th Oct, 2005 02:43 (UTC)

This post stuck with me insofar as I regretted not posting an addition. Hence, I came back to it. I think pineapple juice would compliment this mixture well. Oh, and on a related topic, roasted red pepper, mint, pineapple chutney is also tasty.

20th Oct, 2005 04:37 (UTC)
That actually sounds really good. I'll give it a shot.
20th Oct, 2005 12:30 (UTC)

I look forward to hearing how it goes.
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( 5 comments — Leave a comment )