Mint syrup: the main application and the recipe for cooking at home

Many people like the refreshing taste of mint in tea or other beverages. But not all mint grows near at hand, and in order to prepare an infusion from it, it takes a lot of time. Much more convenient to have in the refrigerator a jar of concentrated mint syrup. You can buy it at the nearest supermarket, but it's better to cook it yourself.

The benefits and calorie content of mint syrup

For the manufacture of mint syrup, peppermint is most often used , containing essential oil with a predominance of menthol. Unlike industrial designs, the syrup, prepared independently, has a more natural flavor and natural composition.

Useful properties of the syrup for the body can not be overestimated:

• Improvement of digestion;
• Increased appetite;
• Getting rid of nausea and easing of spasms in the abdomen;
• Calming effect on the nervous system;
• Quick recovery from colds and flu.

Calorie content of mint syrup is 282 kcal. It does not contain proteins and fats, but only carbohydrates (70 g per 100 g of product).

The therapeutic value of peppermint is quite high, which makes it possible to use this plant in the fight against various ailments not only in fresh form, but also in dried and in the form of syrup.

Application in Cooking

The main application of mint syrup is the preparation of alcoholic and nonalcoholic beverages in hot and cold form. It is added as a natural flavor to tea, coffee, various cocktails and drinks. Refreshing taste of menthol allows you to quench your thirst and invigorate.

Mint syrup can impregnate biscuit cakes when making cakes, add to cream, pour on them pancakes and fritters, it can be served with cream ice cream or cottage cheese. The taste of dessert from such a combination will only benefit.

Mint syrup: classic recipe

For the preparation of mint syrup according to the traditional recipe you will need: 1 glass of mint leaves, 200 g of sugar and 220 ml of water, lemon juice or citric acid (at the tip of the knife).

Separate the leaves from the stems, rinse them in a large amount of water, cut into fairly large and tightly tamped into a glass. Make syrup from water and sugar. Cook it for 10 minutes until it starts to thicken. After that, in a saucepan with a syrup, put down mint leaves. Let the boil on low heat, then turn off the stove. Now the syrup should be infused for 1 hour.

At this time, prepare the jar (of the indicated number of ingredients, 200 ml of prepared syrup is obtained). Put the pan back on fire. Give the contents boil, add citric acid, strain and pour hot syrup into a jar.

The preparation time of the syrup is 15 minutes, it is insisted for 1 hour, and it is stored all winter in a dark cool place or on the shelf of the refrigerator for no more than 6 months.

Mint syrup in consistence resembles fresh liquid honey, as for the shade, then, unlike the product that is sold in the store, it is not green, but amber. But if you want, you can add a natural coloring - a little spinach juice. Then the mint syrup will acquire an interesting greenish shade. At the same time, its refreshing menthol taste will be fully preserved.

Preservation of mint syrup for the winter

To increase the shelf life of the syrup from peppermint, it can be preserved. To do this, you need to prepare the following ingredients: 200 grams of mint leaves, 1.5 liters of water and 1.5 kg of sugar. From such a number of components will be 2-3 cans of syrup, a volume of 0.5 liters.

Mint syrup for the winter is prepared in the following sequence:

1. Rinse mint leaves under running water and put into a saucepan.
2. Pour the mint with water, put the pan on the fire and boil.
3. As soon as the water boils, turn off the cooker and set aside the saucepan for 24 hours.
4. After this time, strain the mint infusion, then pour sugar into the pan and put it on the fire again.
5. Boil mint syrup on low heat for at least 20 minutes, stirring occasionally. The longer the cooking time, the thicker it will turn out.
6. Hot syrup pour on sterile jars, canned with lids and wrap them until completely cooled.
7. Store in a cool, dark place about 1 year.

Mint syrup at home is thick and fragrant. And it can replace natural honey.

Mint syrup with ginger

To make spicy syrup from mint, you need to take one glass of sugar, water and chopped mint. Only plant leaves will be needed, so they must be previously separated from the stems. A glass of mint should be well tamped, otherwise the taste of the syrup will not be so saturated.

In the pot, pour the water and add sugar to it. A little boil. Then, with a hot sugar syrup, chopped mint leaves should be poured. Cover the pan with a lid and leave in this form for a day. After the specified time, the syrup must be boiled again. Put the saucepan on a slow fire, allow to boil and cook for 8 minutes, stirring constantly. At the very end of the cooking, add dried ginger (at the tip of the knife). Another hot pour mint syrup into a clean jar, cover it. Keep in the refrigerator for no longer than 6 months.

As a spicy aromatic additive, you can use not only ginger, but also cinnamon, cloves, etc.

How to make mint syrup from dried mint

If suddenly someone wanted a natural mint syrup in winter, when fresh leaves are nowhere to get anywhere, you can prepare a useful treat from dried mint. You can buy it at any pharmacy.

Mint syrup, the recipe of which is offered below, turns out to be as rich and fragrant as it was cooked in the summer from a freshly picked plant. To make it, you need 50 grams of dried mint, 1 liter of water, 400 grams of sugar.

Water should be boiled first to fill it with dried mint. Cover the dishes with a lid and allow to stand for 1.5 hours. Then strain the infusion using a cheesecloth folded in four layers, add sugar and boil over low heat until a thick mint syrup is obtained.

At home, such a delicacy can be cooked at any time, because getting dried mint will not be very difficult. A delicious drink with the addition of mint syrup will cool in the summer heat and will warm in the winter cold.