Aromatic blanks - mint syrup. A simple step-by-step recipe with a photo of mint syrup for the winter
Fruits and berries
Description
Mint syrup for the winter is a very useful preparation in several areas at the same time. In cooking, aromatic mint syrup perfectly complements many dishes, desserts, and drinks. Of course, such a delicacy is necessary in the manufacture of some cakes, buns, as well as cakes, puddings and other delicious sweets.
However, besides this, homemade mint syrup is also quite a useful product, so it is widely used in the medical field. Such a valuable mint infusion is often used for any colds, as well as for stomach problems, with which it copes excellently. In addition, mint syrup, prepared at home, has a beneficial effect on the nervous system and permanently eliminates insomnia. The benefits of homemade herbal syrup are not limited to this, in fact, there are a lot of them.
At home, preparing mint syrup according to this simple photo recipe is not difficult at all. In addition, we have prepared a fairly clear step-by-step instruction with a photo, thanks to which the preparation of a useful mint blank will be successful. Please note that homemade syrup does not end up being green, as sold in pharmacies, but rather amber. This is due to the fact that during the heat treatment process, the substances responsible for the green color, which are called chlorophylls, are destroyed.
We offer to start cooking amazing mint syrup for the winter.
Ingredients
Steps
To prepare mint syrup for one half-liter jar, we need one bunch of mint, which must be washed and allowed to dry naturally.
After the mint has dried, it is necessary to separate all the leaves from its branches. We won't need the remaining empty stems, so they can be thrown away..
We put fragrant mint leaves in an enamel bowl. Then boil water in a saucepan and pour mint prepared in a bowl with it. We cover the filled dishes tightly with a lid and leave it in this state for at least one hour, you can even give the mint a little more time to brew. In this way, the liquid will absorb most of the wonderful aroma of this valuable plant..
After a while, we filter the infused liquid through a sieve, and squeeze the mint leaves well. Thus, it will turn out to make the necessary mint syrup.
We put the strained mint liquid on the fire and bring it to a boil. Then add granulated sugar to boiling water and mix the contents until the sugar is completely dissolved. After we cook the syrup for about fifteen minutes over low heat, but at the same time stir it regularly.
In the meantime, we will process a jar with a lid by sterilizing them over boiling water. Pour the finished mint syrup into the prepared jar and tightly close it with a lid. At home, it is allowed to store such a healing mint blank at room temperature., but when a valuable jar is first opened, then its further storage is permissible only in the refrigerator.
This completes all the preparations. As a result, we managed to prepare the most valuable mint syrup for the winter.
Enjoy your meal!
Mint, due to the high content of essential oils, has a very strong refreshing taste. The syrup prepared on its basis is a great addition to a variety of dessert dishes, pastries and drinks. Today we will look at the main ways to prepare this delicacy.
There is a fairly large variety of mint varieties: garden, curly, field and, of course, peppermint. Any variety can be used to make syrup, but preference, nevertheless, should be given to a peppery look. This grade has the most expressed aroma and the burning refreshing taste.
Before cooking, the collected mint is washed in cold water and dried on cotton or paper towels. If necessary, if the workpiece will be made only from leaf mass, the leaves are torn from the dried twigs.
Three Basic Ways to Make Fresh Mint Syrup
Method number 1 - recipe from Marmalade Fox
- mint leaves - 100 grams;
- granulated sugar - 500 grams;
- clean water - 1 glass.
The syrup made in this way turns out to be rich green in color.
Clean and well-dried mint leaves are crushed into small pieces and placed in a bowl of a suitable size. The green mass is poured with 250 grams of granulated sugar, mixed, covered with a lid and left on the table for 12 - 20 hours. Sugar, having hydrophilic properties, draws all essential substances and juice from mint slices.
When the mass is well infused, they begin to prepare the syrup. To do this, the rest of the sugar is mixed with water and boiled until thickened for 20 minutes. After that, candied mint is added to a bowl of boiling liquid and the fire is turned off. Gently mix the mass with a wooden spatula, achieving complete dissolution of the crystals. After that, the saucepan is closed with a lid. The mass should naturally cool down. This will take approximately 3-4 hours.
The cooled mint puree is pierced with a blender until smooth. The sieve is placed on a clean bowl, covered with 3-4 layers of gauze and the process of filtering the aromatic mass begins.
If the use of mint syrup is designed for the next couple of months, then the sweet liquid is immediately laid out in jars. If the finished syrup is planned for long-term storage, then it must be put on fire again, boiled for a couple of minutes and poured into sterile bottles.
Marmalade Fox in her video will tell you about all the details of this recipe
Method number 2 - with citric acid
- sprigs of mint - 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 useful properties are preserved in full.
In this recipe, the foliage is 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 materials are cut into several parts, placed in a small saucepan, and poured with cool water. The contents of the bowl are boiled for 10 minutes under a tightly closed lid. Then the fire is turned off, and the mint broth is allowed to stand for 10 to 24 hours. The mint should then be removed. To do this, it is well squeezed out by hand. To make the broth transparent, it is filtered through a very fine plastic sieve covered with gauze.
Sugar is added to a clear broth and boiled for 15 minutes. A minute before the fire is turned off, acid is added to the syrup. Hot, the syrup is poured into small jars and screwed with lids.
Irina Khlebnikova on her channel clearly demonstrated the production of mint syrup
Method number 3 - Syrup from dried mint greens
- dried raw mint - 50 grams;
- sugar - 500 grams;
- water - 250 milliliters.
Dried mint can be purchased at any pharmacy or use your own blanks. Raw materials are pre-kneaded by hands, and then poured with boiling water. The bowl is tightly closed with a lid and wrapped with terry towels. In this form, the infusion should cool completely. Strain the mass through a triple layer of gauze. The fragrant preparation is supplemented with sugar and put on fire. Boiling time 10 - 15 minutes.
The thickened mass is bottled and sent to the cold.
Syrup shelf life
Dessert, closed in sterile jars, can be stored for up to a year. Syrup, which was packaged without observing strict preservation rules, is stored in the refrigerator for up to 6 months.
If you like drinks and desserts with a refreshing taste, be sure to prepare mint syrup for the winter. A couple of small jars will come in handy for hot pancakes or cottage cheese casserole. And you can also pour homemade mint syrup over ice cream or soak the layers of sponge cake and pastries.
Mint syrup has a uniform consistency, so it mixes well with cream and does not separate into a fluffy oily mass when beaten with a mixer. And of course, a few teaspoons can be added to mojitos and other cocktails, using the blank as a complete sugar syrup, ready to drink.
The technology for preparing and storing mint syrup at home is not much different from any other home preservation. The composition of the product contains fresh lemon and a large amount of sugar, so there is no need to add citric acid or other preservatives. The only requirement is clean, well-sterilized jars and lids. For conservation, it is optimal to use glass jars of small volume - no more than 200 ml. It is more convenient that the lids are screwed, although ordinary tin lids with a seaming key can also be used.
Preparation time: 12 hours / Cooking time: 15 minutes / Yield: 300 ml
Ingredients
- peppermint 150 g
- lemon 0.5 pcs.
- water 300 ml
- sugar 300 g
How to make mint syrup for the winter
We sort and wash the mint, changing the water 4-5 times to remove sand and other contaminants. We cut off the leaves, but do not throw away the stems. We remove only blackened leaves. If there are slightly wrinkled, they can be left.
Grind the leaves and stems (cutting 0.5-1 cm or smaller) and pour into a saucepan or pan with a thick bottom. There should be quite a lot of mint, in chopped form it should fit in a glass, tightly packed to the top. You can use more, but you should not take less than a glass, otherwise the syrup will turn out without a characteristic greenish tint and menthol taste.
We thoroughly wash the lemon in warm water, it is possible with a brush to remove the wax film and other contaminants from its surface. Half a lemon (approximately 50-60 g) is cut into thin slices and sent to a saucepan with mint. We cut together with the zest, remove only the bones.
Fill with cold water and put the pan on the stove. Boil for 5 minutes from the moment of boiling. Then remove the pan from the heat, cover with a lid and leave for 12 hours in a cool place (after cooling, it is advisable to place in the refrigerator).
During this time, the broth will become more saturated and strong, bitter-sour in taste. We filter it through cheesecloth, folded in 4-5 layers.
Pour the liquid into the pan, add sugar and cook for 5 minutes from the moment of boiling. When cooking, the syrup will thicken slightly, acquire a lighter color, and become transparent.
We fill sterilized jars with hot syrup and cork them with lids.
Turn upside down and leave in this form until completely cooled.
Mint syrup is stored, like other preparations for the winter, for 1 year in a dark and cool place. An open jar of syrup should be used within 2 weeks and must be kept in the refrigerator with a tight lid.
Step by step recipe with photo and video
Peppermint Syrup is a versatile 4-ingredient treat. The syrup is simple and unpretentious in preparation, does not crystallize during storage and has a concentrated, rich spicy taste reminiscent of mint candies.
Homemade mint syrup is not capricious about storage conditions. Syrup can be stored in the refrigerator for 2 weeks, and if canned - up to 1 year.
This syrup will bring bright flavor notes to any dish. The syrup can be used as a biscuit impregnation or added to tea to give it a flavor. You can serve the syrup as a sauce for desserts, pastries, pancakes, ice cream and pancakes, or simply dilute it with chilled mineral water to get a refreshing, aromatic and tasty non-alcoholic drink that will appeal to both kids and adults in a matter of seconds. Try it!
To make mint syrup at home, you will need the following ingredients.
Cut the lemon into thin slices. Coarsely chop fresh mint stalks.
Place the lemon slices and mint in a saucepan or small saucepan (enamelled or stainless steel). Pour in water.
Bring the mixture to a boil, cover the saucepan with a lid and simmer for 5 minutes over low heat.
Then turn off the heat, cool the broth to room temperature and place in the refrigerator for 12 hours to infuse. For better preservation of useful properties for the time of infusion, the broth can be poured into a hermetically sealed earthenware dish.
Then strain the broth and carefully wring out the remaining cake.
Put the broth back into the saucepan and add the sugar. The syrup will look a little cloudy at this point, but once the sugar dissolves, it will clear up.
Bring the mixture to a boil, stirring until the sugar dissolves. Then reduce the heat to low and simmer the syrup for 5 minutes. Do not overcook the syrup, otherwise its taste will become less intense.
The syrup can be stored in the refrigerator in an airtight container for up to 2 weeks. For longer storage (up to 1 year), pour the hot syrup into a sterile container and roll up. Store canned mint syrup in a dark, cool place.
Mint syrup is ready.
Mint, due to the high content of essential oils, has a very strong refreshing taste. The syrup prepared on its basis is a great addition to a variety of dessert dishes, pastries and drinks. Today we will look at the main ways to prepare this delicacy.
Ingredients:
- water,
- lemon acid,
- mint,
- sugar
Time to bookmark:
Mint selection and preparation
There is a fairly large variety of mint varieties: garden, curly, field and, of course, peppermint. Any variety can be used to make syrup, but preference, nevertheless, should be given to a peppery look. This grade has the most expressed aroma and the burning refreshing taste.
Before cooking, the collected mint is washed in cold water and dried on cotton or paper towels. If necessary, if the workpiece will be made only from leaf mass, the leaves are torn from the dried twigs.
Three Basic Ways to Make Fresh Mint Syrup
Method number 1 - recipe from Marmalade Fox
- mint leaves - 100 grams;
- granulated sugar - 500 grams;
- clean water - 1 glass.
The syrup made in this way turns out to be rich green in color.
Clean and well-dried mint leaves are crushed into small pieces and placed in a bowl of a suitable size. The green mass is poured with 250 grams of granulated sugar, mixed, covered with a lid and left on the table for 12 - 20 hours. Sugar, having hydrophilic properties, draws all essential substances and juice from mint slices.
When the mass is well infused, they begin to prepare the syrup. To do this, the rest of the sugar is mixed with water and boiled until thickened for 20 minutes. After that, candied mint is added to a bowl of boiling liquid and the fire is turned off. Gently mix the mass with a wooden spatula, achieving complete dissolution of the crystals. After that, the saucepan is closed with a lid. The mass should naturally cool down. This will take approximately 3-4 hours.
The cooled mint puree is pierced with a blender until smooth. The sieve is placed on a clean bowl, covered with 3-4 layers of gauze and the process of filtering the aromatic mass begins.
If the use of mint syrup is designed for the next couple of months, then the sweet liquid is immediately laid out in jars. If the finished syrup is planned for long-term storage, then it must be put on fire again, boiled for a couple of minutes and poured into sterile bottles.
Marmalade Fox in her video will tell you about all the details of this recipe
Method number 2 - with citric acid
- sprigs of mint - 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 useful properties are preserved in full.
In this recipe, the foliage is 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 materials are cut into several parts, placed in a small saucepan, and poured with cool water. The contents of the bowl are boiled for 10 minutes under a tightly closed lid. Then the fire is turned off, and the mint broth is allowed to stand for 10 to 24 hours. The mint should then be removed. To do this, it is well squeezed out by hand. To make the broth transparent, it is filtered through a very fine plastic sieve covered with gauze.
Sugar is added to a clear broth and boiled for 15 minutes. A minute before the fire is turned off, acid is added to the syrup. Hot, the syrup is poured into small jars and screwed with lids.
Irina Khlebnikova on her channel clearly demonstrated the production of mint syrup
Method number 3 - Syrup from dried mint greens
- dried raw mint - 50 grams;
- sugar - 500 grams;
- water - 250 milliliters.
Dried mint can be purchased at any pharmacy or use your own blanks. Raw materials are pre-kneaded by hands, and then poured with boiling water. The bowl is tightly closed with a lid and wrapped with terry towels. In this form, the infusion should cool completely. Strain the mass through a triple layer of gauze. The fragrant preparation is supplemented with sugar and put on fire. Boiling time 10 - 15 minutes.
The thickened mass is bottled and sent to the cold.
Syrup shelf life
Dessert, closed in sterile jars, can be stored for up to a year. Syrup, which was packaged without observing strict preservation rules, is stored in the refrigerator for up to 6 months.
