The mint syrup is a concentrated juice, without coloring or preservatives, prepared with fresh mint. Very easy and quick to make. Diluted with still or sparkling water, you will get a refreshing drink, perfect for summer sipping whenever you like. Serve it well chilled.
You can also use it for preparing many desserts, delicious granitas, popsicles, creams, and ice creams.
The color will be dark green, somewhat different from commercial ones unfortunately filled with coloring and preservatives. The taste, however, will be unbeatable and much fresher and tastier than industrial ones. Making mint syrup at home will allow you to have and enjoy a healthy and genuine product, even for the little ones. Try it to believe it!
Thanks to Luca Perego for the recipe
You might be interested in these recipes:
- Cost: Very economical
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 1Piece
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 1,188.25 (Kcal)
- Carbohydrates 314.83 (g) of which sugars 314.83 (g)
- Proteins 0.95 (g)
- Fat 0.18 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.95 (g)
- Sodium 14.99 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR MINT SYRUP
- 0.88 oz mint (leaves)
- 1.5 cups sugar
- 7/8 cup water
Tools
- 1 Blender
PREPARATION OF MINT SYRUP
Cut the mint leaves from the plant, weigh them, wash them, and then place them in a blender, without drying them, along with half of the sugar.
Blend until you get a sort of pesto.
Pour it into a saucepan with the remaining sugar and the water.
Put it on the stove and boil for 3-4 minutes.
Remove from heat and let cool at room temperature for about 8-10 hours. This way, the mint will release all its aroma.
The next day, strain the syrup through a sieve lined with sterile gauze. This way, all the tiny pieces of blended mint will be retained.
Once filtered, pour it into airtight bottles or jars and store it in the fridge.
Shake the bottle before use. It keeps in the fridge for about 1 month.
