The main drinks of the summer - cooling cocktails and lemonades - can easily be varied with the help of various syrups. One of the most popular and refreshing is syrup of mint leaves, which is easy to prepare and can be stored for a long time. About the subtleties of preparing mint syrup in the home at once in several different ways, we will discuss further.
Mint syrup is a recipe
Remember the recipe for this mint syrup is extremely simple, especially if you have a standard 240 ml beaker at hand. Just measure all the ingredients in equal proportions and start cooking.
Before making mint syrup at home, prepare the mint itself. Rinse the leaves thoroughly on the branches, then dry them and arbitrarily, rather roughly cut.
Now, take over the sugar syrup. Mix the water and sugar in equal proportions and place the mixture in the sauté pan over the fire. When the sugar crystals disperse, the syrup becomes clean and comes to a boil, immediately pour them the sliced mint. Next, cover the dishes with a film, not letting aromatic essential oils come out with the steam. Leave the syrup to cool at room temperature.
Further it is necessary to filter only the received liquid and to spill it on banks.
If you decide to adapt the recipe and prepare mint syrup for the winter, then quickly bring it to a boil under the lid and pour over a sterile container. Seal all with sterile lids.
How to cook a mint-lemon syrup?
In the framework of this recipe, the company will make a mint aroma with citrus notes. For such a syrup, you can take almost any citrus, we gave preference to the classic - lemon zest.
Since along with the aromas of mint in the composition there are also citrus, the number of leaves in the recipe we will reduce by half.
Ingredients:
- sugar - 1 item;
- water 240 ml;
- mint leaves - 1/2 st .;
- lemon - 1 pc.
Preparation
Before you cook the mint syrup, prepare the citrus peel. Carefully remove the peel from the lemon with a sharp knife, trying to touch the bitter white flesh. Put citrus along with mint leaves in any glass container and immediately grasp the syrup. Mix the water with sugar and bring the solution to a boil. Pour boiling syrup over mint and lemon and leave until completely cooled. After filtering, the syrup is poured over clean containers, sealed and stored in a refrigerator. The shelf life of such a peppermint can be up to one month.