Do-it-yourself mint syrup for the winter. mint syrup

How much is mint syrup average price for 1 liter)?

Moscow and Moscow region

Peppermint or just mint - a favorite of many popular medicinal plant, which is used with pleasure not only by supporters of alternative medicine, but also simply by lovers of the pleasant aroma and indescribable taste of this fragrant grass. For the manufacture of various medicines as well as for culinary purposes, both fresh mint leaves and dried ones can be used.

What only ways and options for the use of this fragrant plant does not exist today. But fans of mint also have one of the most popular products on the basis of this plant - mint syrup. The areas of use of this concentrate are actually almost limitless - they can be said to be identical. useful properties raw material for its production.

Mint syrup can be used not only as an excellent palatability additives in many mixed drinks but also complement the taste of many dishes. As a rule, culinary specialists use mint syrup in the preparation of desserts, pastries, cakes, ice cream, sorbets, puddings, jellies, soufflés, casseroles and many other delicious sweet delicacies.

mint syrup not only different pleasant taste, but also unconditional health benefits: it helps with stomach and colds and also improves sleep. Of course, you can dry mint for the winter, but then it becomes so lazy to brew it, while mint syrup can always be kept at hand. You take it out of the refrigerator, eat a spoon like honey - fragrant mint syrup is sweet and viscous, or you add it to tea - it's perfectly refreshing.

When prepared at home, mint syrup turns amber, not green - this is due to the fact that during heat treatment, chlorophyll is destroyed, which is responsible for green color. That is why many manufacturers add to the composition of industrial mint syrup food colorings that enrich finished product rich in green, which is inherent in fresh mint.

Meanwhile, homemade mint syrup is also different amazing aroma and incomparable taste. For its preparation, vegetable raw materials - in this case sprigs of fresh mint, along with stems, are finely chopped, covered with sugar and carefully compacted so that the mint releases juice.

After some time, a certain amount of water is added to the container with mint mass and everything is cooked on a minimum heat for no more than 15 minutes. For a greater flavor of mint syrup, you can leave the product for a while, then put it in a colander, bring the liquid to a boil and pour hot into jars in which it will be stored.

Calorie mint syrup 282 kcal

The energy value of mint syrup (The ratio of proteins, fats, carbohydrates - bzhu).

Calories: Not specified
Cooking time: Not indicated

mint syrup or mint jam, as it is sometimes called, is quite interesting and unusual recipe. Very tasty and fragrant, it will definitely come in handy in the cold season, reminding your pleasant smell about a sunny summer. Preparing mint syrup according to this recipe is not difficult, however, it takes a long time to infuse, so that as much juice as possible is formed, which is its basis.

Ingredients:

- 250 g of stems and mint leaves;
- 500 g of sugar;
- a pinch of citric acid;
- 0.5 cups of water.

Recipe with photo step by step:

First, let's deal with mint. For this mint syrup recipe, not only the leaves, but also the stems are suitable, so the collection process is noticeably simplified. If your mint is already blooming, then the flowers will have to be cut off - we will not need them. By the way, there are a great many varieties of mint. I will not list them all, use the one that you like best and are available - for syrup, it does not matter which type of mint you choose.

Wash the stems and leaves of mint thoroughly and lightly dry. Then cut into small pieces. And put it in a wide container, in which it will be convenient to leave the mint for a sufficiently long time.

Pour mint on top with half the sugar, add citric acid.

Stir so that the sugar and acid are evenly distributed over the entire surface of the stems and mint leaves. Cover the container with a lid or clean towel and leave it like that for 6-10 hours. I usually prepare mint in the evening so that I can continue making mint syrup in the morning.

During this time, the mint will darken a lot, turn greenish-brown, but release juice, which will also be brown.

We prepare syrup from water and the remaining sugar - bring the water to a boil, pour in the sugar, mix until it is completely dissolved. Boil on the smallest fire for 5 minutes, removing the resulting foam.

Pour mint with ready-made syrup, mix and leave alone again, covered with a towel, now for 4-6 hours.

During this time, the liquid (juice-syrup) will noticeably increase, but the color will not change.

We spread the leaves and stems of mint together with the juice in a saucepan, put it on a small fire, bring to a boil and cook over low heat for 5 minutes.

Then immediately filter. To do this, we recline the contents of the pan in a colander and let all the liquid drain.

Be careful if you have a colander with large enough holes, small pieces mint leaves or stems can get into the liquid. In this case, you will need to re-strain the mint syrup using cheesecloth or a fine strainer. Now we throw away the leaves and stems - they did everything they could, and now we don't need it. By the way, the aroma in the kitchen while you prepare the mint syrup will be simply amazing.

Now let's prepare jars for mint syrup. If you want it to stay with you for a long time, and do not plan to apply it in the coming days, you need it. For this, either banks that need to be closed are suitable. metal lids using a seaming machine, or jars with screw caps. But in the first and in the second case, both jars and lids must be well sterilized. You can steam it, or you can use the oven. If there are a lot of jars, then it is easier to use the oven - then all the jars are sterilized at the same time, and it will not take much time. To do this, wash the jars and lids very carefully and put them neck down on the grill in a still cold oven. We heat the oven to 150 degrees and wait up to 20 minutes (if the jars are small, and for mint syrup you need just such, then 10 minutes is enough).

Carefully (the jars are hot) take them out of the oven and immediately fill with syrup, which should also be hot. So before the jars are finished sterilizing, put the pot of mint syrup on the fire and bring it to a boil.

Then we turn the jars over, make sure that the lids fit snugly and the syrup does not leak anywhere, and leave it like that until it cools completely. It is best to store jars of mint syrup in a dark cool place.

Mint syrup can be used as an addition to pancakes and soaked in pastries or eaten simply with a piece of loaf with butter, as many people like to eat jam. But there is another way to apply this fragrant treats. Add 1-2 tablespoons to a glass of boiling water and you will have wonderful drink with a pleasant mint flavor and a delicate yellow-green color. Such thanks healing properties mint can serve as a good medicine for many colds, such as influenza, bronchitis ... In addition, it perfectly quenches thirst, leaving a pleasant aftertaste.




And a few caveats. Mint in any form is not recommended for small children under three years of age. And those who are older should not drink highly concentrated Mint tea and in large quantities. As for adults, they should remember that mint causes drowsiness, so its use in the evening is only welcome, but it is not recommended to drink mint tea before driving. Mint and hypertensive patients should be especially careful - it has the ability to reduce pressure. Well, and the most unpleasant - mint can cause allergic reactions, so for the first time you need to try mint and dishes with it quite a bit.

Fruits and berries

Description

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..



Leaves fragrant mint put 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 to boiling water granulated sugar and stir 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. Store this at home medicinal preparation from mint is allowed with 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!

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 with hot pancakes or cottage cheese casserole. You can also pour homemade mint syrup over ice cream or soak cakes. sponge cake and cakes.

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 full-fledged sugar syrup ready to use.

The technology for preparing and storing mint syrup at home is not much different from any other home preservation. The product contains fresh lemon and a large number 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 you can use ordinary tin lids under the key.

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.

Wash the lemon well warm water, it is possible with a brush to remove a film of wax 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.

We fill cold water and put the pot 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.

When the summer season comes, many gardeners and caring hostesses stock up fruits and berries for the winter. Basically, these are preparations in the form of jam, marmalade, jam, compotes, syrups, alcoholic liqueurs and tinctures. Spices are usually dried. But from fragrant fresh mint you can easily make kvass, and jam, and syrup, and liquor.
If you have the opportunity to buy a bunch of mint, or if mint grows in your garden, I recommend making from it:
It's very tasty homemade kvass, does not contain yeast and quenches thirst well.
Mint syrup "Mint syrup". This is a wonderful sweetness, pour over pancakes or pancakes, soak a cake or grease buns or just a spoonful of tea, and in the summer dissolve a couple of tablespoons of syrup in ice water ....
Awesome mint jam. Great recipe for mint lovers! It tastes like mint candies, very pleasant, fragrant both for tea and as an additive to alcoholic cocktails, ice cream and sweets.
Mint liqueur. Among all homemade tinctures, homemade has the greatest fragrant aroma. mint liqueur. Such a drink is easy to prepare and it is not a shame to put it on the table in front of the guests.

Kvass from mint
Mint Kvass Ingredients:
Water (boiling water) - 2 l
Mint - 300 g
Granulated sugar (to taste) - 3 tbsp. l.

Mint kvass recipe:
In two liter jar lay mint, I take mint with stems. Mint should fill 1/4 jar, add sugar and pour boiling water. Top with a napkin and leave for 3 days. After 3 days, remove the foam, strain and refrigerate. Drink chilled.
Mint syrup "Mint syrup"

Mint Syrup Ingredients:
Mint (fresh, green)
Water - 100 g
Sugar (measured 100g in a glass) - 200 g

Recipe for "Mint syrup":
Mint - the more the better - wash and dry.
Place in a container and fill with water.
Crush (right with a crush), of course, you can just chop the mint and leave, but this is not the same ...
It’s better to rub longer - a crazy aroma will appear, the water will change color, and the taste ..... mmmmm ......

Remove mint - then use only "nectar".
Add sugar, stir.
Boil until thick over low heat, stir!
I do this in the microwave - three times for several minutes, taking it out and stirring.
The consistency is directly honey obtained, and the aroma is something!

I don’t know how to repeat the same from dry mint .... It is unlikely that the aroma will be the same.
And some minor clarifications:
- if you need to add acid, you can drop lemon juice,
or a little citric acid.
- You can add ginger for spiciness.
- good with cinnamon and vanilla - spicier.

To be honest, I'm happy with the basic recipe.
Awesome mint jam
Ingredients
Mint leaves - 250 g.
Sugar - 1 kg.
Lemons - 2 pcs.
Water - 500 ml.

Cooking method
Step 1 Rinse mint leaves with stems, lightly dry and chop.
Step 2 Finely chop the lemons along with the peel.
Step 3 Put everything in a saucepan and boil for 10 minutes. Leave for a day.
Stage 4 After that, squeeze the mixture, filter the infusion, add sugar to it and cook until tender - about 2 hours over low heat.
Step 5 Pour hot jam into jars and immediately roll up.
mint liqueur

I'm making liquor fresh leaves mint. I pour mint quality vodka and insist 2 weeks. then I filter and discard the mint. I take the second bunch of mint and rub it with citric acid, and fill hot water 1.5 cups, filter after 6 hours, add 1 cup of sugar and boil the syrup. Then I mix the chilled syrup with vodka, and a fragrant liquor is obtained. Have a nice liquor .... IN METER!!!

What could be better than a mojito? That's right - more mojitos! And what could be better than more mojitos? That's right - mojito according to this recipe! Mojito has everything you need in a hot summer: the chill of mint, the freshness of lime, the sweet and spicy taste of rum - the main drink of hot countries.