Mint Infused Simple Syrup Recipes
BASIL SIMPLE SYRUP
Fresh basil leaves are steeped in sugar and water to create a sweet herbal syrup to flavor summer's most refreshing cocktails, mocktails, lemonades, and frozen treats. 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 basil 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 basil leaves; let cool.
Nutrition Facts : Calories 98 calories, Carbohydrate 25.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 1.1 mg, Sugar 25 g
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
MINT-INFUSED SIMPLE SYRUP
Use this mint-infused simple syrup in Michael Schulson's raspberry chocolate kiss cocktail, the perfect drink to serve on Valentine's Day.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine sugar, 1 cup water, and mint stems. Place over medium heat, and cook, stirring occasionally, until sugar is dissolved. Remove from heat; let cool. Strain through a sieve. Syrup can be stored in an airtight container in the refrigerator for about 2 weeks.
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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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