Mint Fondue Recipe

Mint Fondue Recipe
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I grow fresh peppermint in my garden. I often use it for tea, julips and sauces for roast lamb. I also made this wonderful recipe for get-togethers with friends and family.—Dorothy Pritchett, Wills Point, Texas

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  • 4 Servings
  • Prep: Total Time: 25 min.

Ingredients

  • 1 tablespoon cornstarch
  • 1 cup orange juice
  • 1 tablespoon snipped fresh mint
  • 1 medium apple, cut into 1-inch pieces
  • 1 medium banana, cut into 1/2-inch pieces
  • 6 to 8 fresh whole strawberries
  • 1 cup cubed pound cake

Directions

  • In a saucepan, combine cornstarch and orange juice; stir until smooth. Add mint; bring to a boil, stirring constantly. Boil and stir for 2 minutes. Strain; pour into a small fondue pot or chafing dish. Keep warm over low heat. Serve with fruit and cake for dipping. Yield: 4 servings.

Mint Fondue published in Birds & Blooms June/July 1998, p55

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Mint Fondue Recipe

Mint Fondue

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