Mint - recipe for making mint syrup, storage conditions, application, video

At the end of spring, the time comes to harvest the first mint harvest. To make stock, cut herbs can be dried. Some housewives even make jam from it, and you can make original mint syrup. It is very good to add to tea or make cocktails, and also to use in baking.

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If for some reason it was not possible to collect young shoots in May, you need to wait a little until the second wave of harvesting at the end of summer.

Description

Mint syrup (see photo) is the most popular product among soft drinks. It is able to quench thirst in the hot season. The main ingredient of this syrup is peppermint, which is rich in vitamins and minerals, so thanks to it, the mint drink is very beneficial for the body.

To prepare mint syrup, both fresh and dried mint leaves are used. The plant blooms from April to September, but the best period for collecting mint leaves is June, since at this time the plant contains more menthol. Dry the mint in a dark, well-ventilated room. Once the mint plant has dried, it is removed to a fairly dry and cool place for further use.

This drink has a rich aroma and mint taste.

Compound

Mint syrup contains many substances beneficial to the body:

vitamins B and C;
tannins;
cellulose;
minerals (calcium, magnesium, potassium, phosphorus, iron, sodium);
carbohydrates;
essential oils.

The calorie content of this drink is quite high, so you should not abuse it so as not to cause harm to your health.

Useful properties and contraindications

The beneficial properties of mint syrup have a beneficial effect on the body, promoting health and improving well-being.

Since it contains many healing substances, it is recommended to use it for:

normalization of the stomach and intestines;
increased appetite;
stabilization of the central nervous system;
strengthening the body's immune system;
eliminating spasms and bloating in the intestines.

The only contraindication to drinking mint drink is its high calorie content, so you should drink the syrup in moderation to avoid the appearance of extra pounds, and also not to harm the body as a whole.

What can you cook with mint syrup?

You can prepare a wide variety of delicious desserts with mint syrup, as well as refreshing cocktails. Many chefs use mint syrup to prepare both alcoholic drinks (vodka, mojito) and non-alcoholic cocktails (lemonade). In addition, this syrup is added to coffee drinks (coffee, latte). Also, mint drink is great for preserving strawberries for the winter. Mint syrup is used to make sweet desserts (cakes, muffins). Any drink or dessert made with mint will have an amazing aroma and amazing taste.

Use in cooking

The main use of mint syrup is the preparation of alcoholic and non-alcoholic drinks, hot and cold. It is added as a natural flavoring to tea, coffee, various cocktails and drinks. The refreshing taste of menthol quenches thirst well and invigorates.

Mint syrup can be used to soak sponge cakes when making cakes, add to cream, pour it over pancakes and pancakes, and serve with creamy ice cream or cottage cheese. The taste of the dessert will only benefit from this combination.

How to cook at home?

Making delicious mint syrup at home is quite simple. The main thing is to follow the recipe for making a mint drink step by step, and then everything will work out.

Mint syrup	Cooking method
From fresh mint	To cook mint syrup at home, you need to take a shallow container covered with enamel, pour in about two hundred grams of water and add about two hundred grams of granulated sugar. Boil the sugar liquid and simmer for about ten minutes until the syrup begins to become thicker. Next, add two hundred grams of coarsely chopped mint leaves into the hot liquid and set aside for about one hour. Then boil the mint syrup again, adding a pinch of citric acid. Then the hot drink should be strained to get rid of mint leaves, poured into a sterilized container and preserved.
From dried mint	To prepare the syrup, you need to pour five glasses of water into an enamel-lined container. Boil the liquid, and then pour it over about fifty grams of dried mint leaves. Leave to infuse for about two hours. Then strain the mint infusion. Pour the mint drink into an enamel-coated container, add two glasses of granulated sugar and simmer until the syrup becomes thicker. Then distribute into sterilized containers and close with a lid.
From Irina Khlebnikova	To make syrup from fresh mint leaves at home, you need to take about one hundred and fifty grams of fresh mint leaves, put it in an enamel-lined container and pour in one and a half glasses of clean cold water. Boil the mint liquid and simmer for ten minutes. Then set the hot mixture aside for twenty-four hours. Then strain the mint infusion and add two and a half glasses of granulated sugar. Boil the mint syrup and simmer for fifteen minutes. Pour the finished drink into sterilized containers and preserve.
With ginger	To make syrup, you need to pour two hundred grams of water into an enamel-coated container and add two hundred grams of granulated sugar. Boil the liquid and simmer for about ten minutes until the syrup becomes thicker. Next, add two hundred grams of mint leaves, cut into large pieces, and set aside for twenty-four hours. Afterwards, the mint syrup should be boiled again and boiled for about ten minutes. At the end of cooking, add a pinch of ground ginger. Distribute the finished syrup into sterilized containers and preserve.
With lemon	To make syrup from mint leaves at home, you first need to cut about one hundred grams of mint leaves into large pieces and peel one ripe lemon. Place the finished products in a container. Next, pour a little more than a glass of water into an enamel-coated pan and add two hundred grams of granulated sugar. Boil the liquid and simmer for about ten minutes until the syrup becomes thicker. Then pour the hot liquid over the mint and lemon and set aside until the syrup cools. Afterwards, strain the lemon-mint syrup and distribute it into a sterilized container, screwing it with an airtight lid. Store the product in the refrigerator for one month.
With lemon balm	To cook the syrup, you need to take about one hundred and fifty grams of fresh mint leaves and the same amount of lemon balm leaves. Place the leaves in an enamel-lined container and pour in two and a half glasses of water. Boil the mixture of leaves and simmer for about ten minutes. Then set the hot mixture aside until it cools. Then you need to strain the liquid, and then add five glasses of granulated sugar and one teaspoon of citric acid. Boil the syrup and simmer for about thirty minutes. Then pour into sterilized containers and preserve.

The natural mint drink will be very tasty, with a predominant rich mint aroma. Store the syrup exclusively in the refrigerator in a closed glass container for no more than six months.

Below is a video on how to make mint syrup.

Three Basic Methods for Making Fresh Mint Syrup

Method No. 1 - recipe from Marmalade Fox

mint leaves - 100 grams;
granulated sugar – 500 grams;
clean water - 1 glass.

The syrup made this way turns out to be a rich green color.

Clean and thoroughly dried mint leaves are crushed into small pieces and placed in a bowl of a suitable size. The green mass is sprinkled with 250 grams of granulated sugar, mixed, covered with a lid and left on the table for 12 - 20 hours. Sugar, having hydrophilic properties, absorbs all the essential substances and juice from mint slices.

When the mixture is thoroughly infused, they begin to prepare the syrup. To do this, the remaining sugar is mixed with water and boiled until thickened for 20 minutes. After this, add candied mint to a bowl of boiling liquid and turn off the heat. Using a wooden spatula, carefully mix the mass until the crystals are completely dissolved. After this, close the saucepan with a lid. The mass should cool naturally. This will take approximately 3 – 4 hours.

Blend the cooled mint puree with a blender until smooth. Place the sieve on a clean bowl, cover it with 3-4 layers of gauze and begin the procedure of straining the aromatic mass.

If the use of mint syrup is intended for the next couple of months, then the sweet liquid is immediately placed in jars. If the finished syrup is planned for long-term storage, then it needs to be put on fire again, boiled for a couple of minutes and poured into sterile bottles.

Marmalade Fox will tell you all the details of this recipe in her video.

Method number 2 - with citric acid

mint sprigs - 150 grams;
granulated sugar – 500 grams;
clean water - 250 milliliters;
citric acid ½ teaspoon.

Mint syrup prepared according to this recipe turns out to be light green in color, more like honey, but all the taste and beneficial properties are retained in full.

In this recipe, the leaves are not cut off, but whole branches are used. They are cut at a distance of 15 - 25 centimeters from the top, washed, and dried on a cloth.

The prepared raw material is cut into several parts, placed in a small saucepan, and filled with cool water. Boil the contents of the bowl for 10 minutes under a tightly closed lid. Then the fire is turned off, and the mint infusion is allowed to stand for 10 to 24 hours. The mint should then be removed. To do this, squeeze it thoroughly with your hands. To make the broth transparent, filter it through a very fine plastic sieve lined with gauze.

Add sugar to the clear broth and cook for 15 minutes. A minute before turning off the heat, add acid to the syrup. While hot, the syrup is poured into small jars and screwed on with lids.

Irina Khlebnikova on her channel clearly demonstrated the production of mint syrup

Method No. 3 - Dried mint syrup

dried mint raw materials - 50 grams;
sugar – 500 grams;
water – 250 milliliters.

Dried mint can be purchased at any pharmacy or you can use your own preparations. The raw materials are first kneaded by hand and then poured with boiling water. Cover the bowl tightly with a lid and wrap it in terry towels. In this form, the infusion should cool completely. Strain the mixture through a triple layer of gauze. The aromatic preparation is supplemented with sugar and placed on fire. Boiling time 10 - 15 minutes.

The thickened mass is bottled and sent to the cold.

How to make mint syrup for the winter with your own hands?

Making mint syrup for the winter with your own hands is quite easy. This does not require any special culinary skills, so any housewife can prepare it, even one who has never cooked it.

To prepare the syrup, you need to take about two hundred grams of fresh mint leaves, cut them into large pieces and place them in an enamel-lined container. Next, pour in seven and a half glasses of clean cold water and boil. Boil the mint liquid for about ten minutes, and then remove to leave for twenty-four hours. Then strain the infusion of mint leaves, add seven and a half glasses of granulated sugar and boil again. Boil the mint syrup for about twenty minutes until it thickens. Next, distribute into sterilized containers and preserve.

Store mint drink in a cool, dry place for no more than twelve months.