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:
- Tear the mint leaves into pieces and place in a basin with the sugar.
- Mix well, crushing the mint and sugar together to extract the flavour of the mint.
- Stir in the water to dissolve the sugar.
- Pour into a pan, bring to the boil and simmer for 15 minutes. Cover and leave for 24 hours.
- Bring back slowly to the boil, simmer for 5 minutes and then allow to cool slightly.
- Strain through a jelly bag, squeezing the leaves to extract as much juice as possible.
- 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.
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.