MINT SIMPLE SYRUP
See how to turn sugar and mint leaves into a delicious, perfectly drizzle-able mint simple syrup to use with cocktails, desserts, juices, and more.
Provided by Molly Watson
Categories Sauce
Time 25m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a small saucepan over medium-high heat, bring the water and sugar just to a boil, whisking to dissolve the sugar. Add the mint leaves.
- Reduce the heat to a simmer and cook, without stirring, until the syrup is slightly reduced and syrupy, about 10 minutes.
- Transfer the syrup to a small metal bowl and let stand to cool slightly, about 10 minutes.
- Discard the mint leaves. You can use the syrup immediately, or let it cool to room temperature. Store in a covered glass jar in the refrigerator for up to one month.
Nutrition Facts : Calories 49 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 12 g, Fat 0 g, UnsaturatedFat 0 g
SIMPLE SYRUP
Simple syrup is a commonly used ingredient in many cocktails and other drink recipes. It's also easy to make!
Provided by Shaggy
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 16
Number Of Ingredients 2
Steps:
- In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 12.5 g, Sodium 0.4 mg, Sugar 12.5 g
MINT SYRUP
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 tablespoons
Number Of Ingredients 3
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 SIMPLE SYRUP
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
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
FRESH MINT SYRUP
Provided by Food Network
Time 1h10m
Yield 1 cup
Number Of Ingredients 2
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.
MINTED SIMPLE SYRUP
Categories Non-Alcoholic Cocktail Party Mint Drink
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Take pan off heat, add mint leaves, and steep 15 minutes. Strain, then refrigerate syrup until cold, about 3 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
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- Combine the sugar with 1 cup of the water in a small saucepan and place over high heat. Bring to a boil then reduce the heat to medium low and simmer, stirring occasionally, until the sugar has dissolved — 3 to 5 minutes. Remove from the heat, cool for 10 minutes, then transfer to your blender carafeIf your carafe is heat-resistant, you can skip the rest period.. Allow the syrup to cool to around 80°F. Clean the saucepan.
- Meanwhile, combine the ice and 2 more cups of water in a large bowl and have it standing by near the cooktop.
- In the same saucepan, bring the remaining 5 cups of water to a boil over high heat and tie the mint into a bunch with cotton butcher’s twine. When the water reaches a hard boil, dunk the mint bouquet and count to 15, then immediately plunge the mint into the ice water to stop the cooking and set the colorThis is called “blanching” and“shocking.”.
- Once thoroughly cooled, pat the mint dry, pluck as many leaves off as possible, and add them to the cooled syrup. Then blend on medium speed until the mint is reduced to very fine pieces. Strain through a fine sieve set over a 2-cup liquid measuring cup then transfer to a plastic squeeze bottle and refrigerate for up to 2 months...or freeze forever.
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