Chef Sewall, of Lineage, Island Creek Oyster Bar and Row 34, talked about the virtues of mint not just in your cocktail or mocktail.  He suggested tossing a little in with your salad to brighten it up.  You can also shred (or chiffonnade) a few mint leaves to sprinkle on fish.  Lastly, a couple of leaves torn into a grain such as farro, barley, rice or (non-grain) couscous adds wonderful flavour.

Cucumber Lime Mint Mocktail
Serves 4

• 4 large English cucumbers peeled, roughly chopped
• 1/4 cup fresh mint, plus 1 TBSP for garnish
• 1/4 cup lime juice
• 2 tablespoons agave nectar

Combine all ingredients in a blender.  Serve over ice and garnish with mint.

© Jeremy Sewall
Shared with permission on this blog.

For a variation and because of the rising cost of limes, you could substitute lemon juice.  If you do not have agave you could use honey.