Mintsyrupfortea Recipes

MINT SIMPLE SYRUP

Steps:

• Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

FRESH MINT SYRUP

Steps:

• Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

MINT SYRUP FOR TEA

Steps:

• In small saucepan, combine sugar and water.
• Over medium-low heat, bring to a boil, stirring occasionally.
• While syrup is heating, rinse mint leaves under water to eliminate dirt.
• Once sugar has dissolved, remove from heat and add mint leaves, making sure they are submerged.
• Cool 1 hour.
• Strain.
• Store in an airtight container and refrigerate; will keep for 3-4 weeks.

MINT TEA

Steps:

• Bring the water to a boil. When it's boiling, add the sugar and stir until dissolved. Turn off the heat.
• Drop the tea bags and the orange peel into a teapot. Rip the mint leaves and drop them in too. Pour the water into the teapot, put the lid on, and allow to steep for about 10 minutes.
• When you're ready to serve, pour into small glasses, using a tea strainer. If you can, try pouring a good few inches from the glass - this cools down the tea, and creates a light foam on top that is traditional. You can also chill this tea and serve over ice on hot days. Refreshing, and great for your digestion!

MINT SYRUP

Steps:

• Stir water and sugar together in a saucepan until sugar dissolves. Add the mint. Place over medium heat and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat and let stand for 2 hours. Strain and refrigerate until cold. Either use to sweeten a pitcher of iced tea or place in a pitcher and let guests sweeten their tea to taste.

MINT SIMPLE SYRUP FOR SWEET TEA

Steps:

• Heat sugar and 1 cup water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Stir in mint. Remove from heat, and let stand 30 minutes. Pour through a fine sieve into an airtight container; discard mint. Let cool completely. Syrup can be refrigerated up to 1 month. Serve with additional mint sprigs, if desired.

MINT SYRUP

Steps:

• Bring sugar and water to a boil in a small saucepan; cook until sugar dissolves. Let cool. Meanwhile, prepare an ice-water bath. Bring a small pot of water to a boil. Add mint; cook until vibrant green, about 30 seconds. Remove from water, and transfer to ice-water bath. Drain; squeeze out excess water. Puree mint and sugar syrup in a blender until smooth. Let stand for 15 minutes. Strain; discard solids. Refrigerate until cool.

MINT SYRUP

Steps:

• Bring the water to a boil, add the mint and the sugar.
• Stir until all the sugar is melted and lower the heat to a slow simmer.
• Continue stirring for one minute then remove from the heat and let steep for 30 minutes-1 hour.
• Strain and pour into ice cube trays.
• Freeze then pop the cubes into freezer bags and store until needed.

MINT SYRUP

Steps:

• Check the mint leaves for any insect life, then tear the leaves into shreds. Put the lemon juice into a large bowl. Add the mint and pound with the end of a wooden rolling pin. Add the sugar and salt and continue to crush the mint leaves to release their menthol essence. Leave to macerate for 8 to 10 hours or overnight.
• Pour 2 1/2 cups of boiling water over the macerated mint mixture and let stand for a further 12 hours.
• Strain the syrup through a very fine sieve or cheesecloth into a saucepan. Gently bring to a simmer and simmer for a couple of minutes. Pour into warm, sterilized bottles (see p. 125) and seal with screw-caps or corks.
• This syrup will keep unopened for 4 months, but once opened, it should be stored in the fridge. If you want to keep it longer, it will need to be sterilized in a water bath straight after canning (see p. 125).