lots of fresh mint- granita, sorbet, gelato?
Prima- I won't be much help but I love to make mint-y sorbets for a between-course wakeup when we serve fancy dinners.
Some favorites from the past:
* Blueberry, Grappa and Mint
* Lime Zest, Rum, Mint (mojito sorbet?)
* tangerine zest ,mint, brandy
typically I make simple syrup, and while it's still hot incorporate any aromatics (like zest, etc..) and then add the rest of the ingredients when that cools. Lemon juice (or any other acidic components), as in your recipe, helps balance the syrup.
If I had to use up a LOT of mint I think I'd explore learning how to make Mint Chocolate Chip ice cream! Yum!