Mint Cordial Recipes

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LIME AND MINT CORDIAL



Lime and Mint Cordial image

It's easy to make and ideal when blended with sparkling or still water over ice or used as part of a cocktail.

Provided by wp-thechefsgardenercom

Categories     Drinks

Time 22m

Number Of Ingredients 4

225 g Caster sugar
160 ml Fresh Mint Leaves ((About 2/3 cup))
2 Limes
250 ml Water

Steps:

  • Prepare ingredients- Pick the mint and remove the leaves from the stem- Grate the limes, and extract the juice
  • Ingredients in saucepan- Pour the water and sugar in the saucepan, stir and heat until the sugar disolves- Then add the mint and lime zest- Simmer for 20 minutes
  • Final stage- Remove from heat and add the lime juice- Stir and let cool.- Then pour through a sieve into a bottle

Nutrition Facts : ServingSize 25 ml, Calories 130 kcal

MOCHA MINT CORDIAL CUPS



Mocha Mint Cordial Cups image

Yoplait® mocha mint yogurt, mocha liqueur and chocolate cups are all you need to assemble these delicious cordials--tiny treats for your holiday parties!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 18

Number Of Ingredients 6

1 container (6 oz) Yoplait® Light mocha mint yogurt
1/4 cup mocha-flavored or coffee-flavored liqueur
18 chocolate cordial cups
3 tablespoons frozen (thawed) whipped topping or sweetened whipped cream
Mint leaves, if desired
Chopped thin rectangular crème de menthe chocolate candies, if desired

Steps:

  • In small bowl, mix yogurt and liqueur.
  • Spoon into cordial cups. Top each with whipped topping; garnish with mint leaves or chopped candies.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 2 g, TransFat 0 g

FRESH MINT CORDIAL



Fresh Mint Cordial image

Amounts listed in the ingredient list is for a single batch. I quadrupled this recipe because I wanted to bottle it. I didn't add the food coloring because I don't mind the natural mint color (sort of olive-drab)and I did strain mine through cheesecloth to eliminate the sediment. I've canned for years and years and love it, but, this year I got inspired to try some new things by a couple of new books I bought. This recipe is easy and really tasty. It will keep several weeks in your fridge, but I'm canning mine so I have it as long as it doesn't run out.

Provided by Marie Holfeltz @Cakeniteasy

Categories     Non-Alcoholic Drinks

Number Of Ingredients 4

1 1/4 cup(s) peppermint, moroccan mint, or spearmint leaves
1 1/2 cup(s) granulated sugar
1 dash(es) natural green food coloring
2-3 dash(es) natural peppermint extract but only if using spearmint

Steps:

  • 1. Put the rinsed, clean mint leaves in a large bowl, add the sugar and pound with end of a rolling pin or a pestle in order to bruise and crush the leaves and sugar to a paste
  • 2. Pour 1 cup of boiling water over mint paste. Stir, cover and leave to infuse for at least 2 hours or until the mixture is completely cold.
  • 3. Strain through a sieve into a saucepan, pressing and squeezing the mint to extract the maximum flavor. Place the pan over medium heat, stirring until the sugar has dissolved, then bring to a boil and boil for 2 minutes. Add your food coloring now if desired, as well as mint extract.
  • 4. Pour immediately into a warm sterilized bottle using funnel. Seal, label and leave to cool, then store in the fridge. Shake before using.
  • 5. If canning, pour into canning jars, add lids and caps and process 20 min (for pints) at 10lb pressure.

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