Mad about mint

Mint leaves have become a part of most of my desserts. I just love how its green color complements my cakes and lately, I’ve been mixing mint leaves with my drinks and even my fruit and yogurt parfait. I haven’t used mint leaves on warm dishes because from what I’ve heard, they become bitter when exposed to heat. For me, my desserts look naked without garnishing them with mint leaves and they smell good too. Don’t they all look yummy?


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