In Dave Arnold's Liquid Intelligence, he talks about nitro-muddling and blender muddling to defeat PPOs (polyphenol oxidases, the enzymes that brown fresh herbs and make them taste like a swamp).
In this case, nitro means liquid nitrogen, so the blender method is in reach of more people.
In nitro muddling, you freeze the herbs with LN2, pulverize them to dust with a muddler, and then thaw by pouring alcohol over them. Ideally the alcohol should be over 40% ABV and should have some citric acid (maybe just some lemon juice) added. The alcohol and acid will infuse into the tiny herb particles so quickly as they thaw that the PPOs will be inactivated before they can do anything.
Blender muddling just means blitzing the herbs into the booze / acid in a high speed blender and immediately straining out. It works by the same method, although is maybe 10% less effective by Arnold's estimation. But still really good.
I'm working on the problem of mint infusion into ice cream, which is compounded because I don't want to use alcohol. I may experiment with blending into citric acid-spiked sugar syrup.
