No1 Summer Special Mint Lemon Syrup Recipes

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MINT LEMON SYRUP



Mint Lemon Syrup image

Provided by Claire Robinson

Categories     condiment

Yield 2 servings

Number Of Ingredients 5

1/4 cup granulated sugar
1/4 cup freshly squeezed lemon juice, plus 2 teaspoons finely grated lemon zest
2 tablespoons chiffonade of fresh mint, plus whole leaves for garnish
1 fresh mango, sliced
1 cup fresh berries

Steps:

  • In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
  • BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

MINT SIMPLE SYRUP



Mint Simple Syrup image

Fresh mint leaves are steeped with sugar and water to create a minty fresh sweet syrup to add a refreshing lift to cocktails, mocktails, pastry glazes, and frozen desserts. Store in the refrigerator for up to 1 month.

Provided by foodelicious

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 41m

Yield 8

Number Of Ingredients 3

1 cup water
1 cup white sugar
1 cup fresh mint leaves

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.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 25.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g

LEMON-MINT SPRITZER



Lemon-Mint Spritzer image

Make and share this Lemon-Mint Spritzer recipe from Food.com.

Provided by Sharon123

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/4 cup lemon syrup (recipe posted separately)
1 cup sparkling water
6 crushed mint leaves
ice

Steps:

  • Fill a tall glass with ice and add 6 crushed mint leaves. Pour in 1/4 cup of Lemon Syrup and 1 cup of sparkling water.
  • Garnish with a twist of lemon.

Nutrition Facts : Calories 0.2, Sodium 0.4

NO.1 SUMMER SPECIAL MINT LEMON SYRUP



No.1 Summer Special Mint Lemon Syrup image

Categories     Lemon     Mint

Number Of Ingredients 8

1 cup Mint Leaves
1 cup Lemon Juice
2 dash Sugar
1/2 tablespoon Salt
1/2 tablespoon Black Salt
1 tablespoon Roasted Cumin Seeds Powder
1 pinch Edible Green Colour
1 cups Water

Steps:

  • Firstly take one bowl of mint leaves. Clean them and then wash them properly.
  • Then add the mint leaves in the grinder jar and add little water and make a paste of them. (If you want you can strain the paste but without straining also it gives very good taste)
  • Now keep a wok on gas and add one bowl of water and two bowls of sugar. Let the sugar melt and stir it.
  • When sugar is about to melt then add mint leaves paste. Mix it and then add half spoon of salt, half spoon of black salt, rosated cumin seeds powder. Mix everything nicely.
  • Then add little edible green colour as it gives very good colour but it is optional if you don't want to add then leave it. Mix it also nicely.
  • Let it boil and keep on stirring. When it starts to boil then make the flame low and keep on stirring.
  • When it becomes little thick then check it with finger whether it is sticky or not. If it is sticky that means it is ready. Then turn off the gas and add one bowl of lemon juice and mix it nicely.
  • When it gets cool then store the syrup in a bottle and keep it in fridge and use whenever you wants to drink something cool.
  • For making the drink, take one glass and add some ice cubes then two big spoons of Mint Lemon Syrup and then water. Mix it well.
  • Our Mint Lemon Drink is ready to serve.

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