Mint Lemon Syrup Recipes

MINT LEMON SYRUP

Mint Lemon Syrup image

Provided by Claire Robinson

Yield 2 servings

Number Of Ingredients 5

Ingredients

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.

LEMON-MINT CAKE WITH LEMON SYRUP

Lemon-Mint Cake with Lemon Syrup image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

Butter, for greasing
Flour, for dusting
3 eggs, separated, at room temperature
1 cup sugar, divided
1/4 cup vegetable oil
1/8 teaspoon salt
8 mint sprigs, leaves chopped
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup all-purpose flour
1 cup sugar
1/4 cup water
1/4 cup lemon juice
1 tablespoon lemon zest

Steps:

Fresh mint sprigs, for garnish
Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.

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