Mint Syrup Quick Version Recipe: There is no substitute for its wonderful flavor and aroma; fortunately, it’s easy to make your own!
Saturday it is and I am packing to go away for holidays. Friend bumps with a basket of fresh mint to dry for tea. Since there was more than enough I made quick version of syrup thinking about using it for Mint Brownies for Christmas. This syrup recipe does not require one or two days soaking.
Now, back home I see it works. After the syrup was done, I left it bottled to see what happens after two weeks time. As long as you keep it in clean glass jars in the fridge, it does not change taste or color. It is stable: tasteful, colorful, useful. For this recipe I used leaves from, all together, 15 branches. To make the story complete, I have planted some in a pot for my balcony. Curious to see if it will survive the heat wave we are experiencing for weeks now.
Mint Syrup Quick Version Recipe
- 2 cups Mint leaves blended with 2 cups of sugar
- 4 cups water + 3 cups sugar
- 2 Tbsp citric acid or 2Tbsp lemon juice
In a pot, bring water and sugar to boil.
Add mint leaves blended.
Cook the mixture for 15 minutes.
Add citric acid or lemon juice and take away from heat.
Leave it to cool.
When cooled, take a bowl, put the fitting sieve on the top and place clean cheesecloth or tea towel into the sieve.
Pour syrup carefully through. The residue have to be squeezed with spatula or fingers to get all the liquid and color out.
At the end you get deep jade colored syrup ready to be poured into clean glass jars.
Below, there is a photo and recipe I added later in the process, when Mint Jelly was done:
To make your homemade Mint Jelly, leave aside 2 cups of Mint Syrup. Warm it on medium heat and add 2 Tbsp sugar previously combined with 2 Tbsp pectin. Boil for three minutes and pour into clean, dry lass jars.
Tarts and Brownies taste fantastic with it. Look at Mint and White Chocolate No Bake Tart
or maybe North Pole Brownies Ice Box Cake