Mint Syrup Recipe

mint syrup

There are many type of mints, for example ginger mint, spearmint, peppermint, pineapple mint, and all make a delicious syrup. Best served diluted with soda or water and ice-cold.

Ingredients for Mint Syrup:

  • 2 oz (56 g) fresh mint leaves, without stalks
  • 1 lb (450 g) sugar
  • 1 pint (570 ml) cold water

Method for Mint Syrup:

  1. Tear the mint leaves into pieces and place in a basin with the sugar.
  2. Mix well, crushing the mint and sugar together to extract the flavour of the mint.
  3. Stir in the water to dissolve the sugar.
  4. Pour into a pan, bring to the boil and simmer for 15 minutes. Cover and leave for 24 hours.
  5. Bring back slowly to the boil, simmer for 5 minutes and then allow to cool slightly.
  6. Strain through a jelly bag, squeezing the leaves to extract as much juice as possible.
  7. Bring the liquid back to the boil again and then pour into hot sterilized bottles and sterilise.

Makes about 1¼ pints (750 ml) of Mint Syrup.

Sterilising:

Syrups and squashes MUST be sterilised or they will ferment. This can be done in two ways.

Hot Sterilising Method:

Stand the filled bottles in a deep pan as for Fruit Bottling. Either keep at 77°C/170°F for 30 minutes or at simmering point 88°C/190° for 20 minutes. The water should cover screw-tops or reach corks, which must be tied down with string, strong cloth or wire.

Cold Sterilising Method:

Add 1 Campden Tablet dissolved in 1 tablespoon warm water to each 1 pint (570 ml) liquid. These tablets are usually available in shops selling wine-making equipment or chemists. They may cause the colour to fade a little but does not affect the flavour.

After sterilising, tighten screw-tops and press in corks firmly. If using corks, leave to cool and dry, then dip the neck of the bottle into melted paraffin wax to make a completely air-tight seal. This should cover the cork and about ½ inch (1 cm) down the neck of the bottle. Paraffin wax is available from chemists. Melt the wax in a basin standing in a pan of hot water over a very low heat, do not let it get too hot or it may ignite.

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Posted in Recipes using Herbs, Vegetarian Recipes, Mint, Drinks

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