A simple step-by-step recipe with a photo of mint syrup for the winter. Mint syrup at home

Many people like the refreshing taste of mint in tea or other drinks. But not everyone has mint growing at hand, and in order to prepare an infusion from it, it takes a lot of time. It is much more convenient to have a jar of concentrated mint syrup in the refrigerator. You can buy it in the nearest supermarket, but it is better to cook it yourself.

The benefits and calorie content of mint syrup

For the manufacture of mint syrups, it is most often used containing essential oil with a predominance of menthol. Unlike industrial samples, homemade syrup has a more natural flavor and natural composition.

The beneficial properties of syrup for the body are difficult to overestimate:

improved digestion;
increased appetite;
getting rid of nausea and easing abdominal cramps;
calming effect on the nervous system;
quick recovery from colds and flu.

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

Application in cooking

The main use of mint syrup is the preparation of alcoholic and non-alcoholic beverages, hot and cold. It is added as natural flavor in tea, coffee, various cocktails and drinks. The refreshing taste of menthol allows you to quench your thirst well and invigorates.

Mint syrup can be soaked biscuit cakes when preparing cakes, add to the cream, pour over pancakes and pancakes, it can be served with creamy ice cream or cottage cheese. The taste of dessert from such a combination will only benefit.

Mint Syrup: Classic Recipe

To make mint syrup traditional recipe you will need: 1 cup of mint leaves, 200 g of sugar and 220 ml of water, lemon juice or citric acid (at the tip of a knife).

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

At this time, prepare a jar (from the indicated number of ingredients, 200 ml of ready-made syrup is obtained). Put the saucepan back on the fire. Let its contents boil, add citric acid, strain and pour the hot syrup into a jar.

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

The mint syrup has a consistency reminiscent of fresh liquid honey, as for the shade, unlike the product sold in the store, it is not green, but amber color. But if you want, you can add natural dye- a little spinach juice. Then mint syrup will acquire an interesting greenish tint. At the same time, its refreshing menthol taste will be fully preserved.

Preserving Mint Syrup for the Winter

To increase the shelf life of the syrup from peppermint, it can be preserved. For this, it is necessary to prepare the following ingredients: 200 g mint leaves, 1.5 liters of water and 1.5 kg of sugar. From this number of components, 2-3 jars of syrup will be obtained, with a volume of 0.5 liters.

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

Rinse mint leaves under running water and put in a saucepan.
Pour the mint with water, put the pan on the fire and boil.
Once the water boils, turn off the stove and set the pot aside for 24 hours.
After the specified time, strain the mint infusion, then pour sugar into the pan and put it on fire again.
Boil mint syrup low fire at least 20 minutes, stirring occasionally. How longer time cooking, the thicker it will turn out.
Pour hot syrup into sterile jars, preserve with lids and wrap them until they cool completely.
Store in a cool, dark place for about 1 year.

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

Mint syrup with ginger

To prepare spicy mint syrup, you will need to take one glass of sugar, water and chopped mint. You will need only the leaves of the plant, so they must first be separated from the stems. A glass of mint must be well packed, otherwise the taste of the syrup will not be as rich.

Pour water into a saucepan and add sugar to it. Boil a little. Then still hot sugar syrup should be poured over chopped mint leaves. Cover the pot with a lid and leave it like this for a day. After the specified time, the syrup must be boiled again. Put the pot on slow fire, bring to a boil and cook for 8 minutes, stirring constantly. At the very end of cooking, add dried ginger (on the tip of a knife). While still hot, pour the mint syrup into clean jar, to cover with a lid. Store in the refrigerator for up to 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 natural mint syrup in winter, when fresh leaves are nowhere to be found, you can cook healthy treat from dried mint. You can buy it at any pharmacy.

The mint syrup, the recipe of which is offered below, turns out to be as rich and fragrant as that cooked in the summer from a freshly plucked plant. To prepare it, you will need 50 g of dried mint, 1 liter of water, 400 g of sugar.

Water must first be boiled in order to pour dried mint into it. Cover the dish with a lid and let it brew for 1.5 hours. Then strain the infusion using gauze 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 prepared at any time, because getting dried mint is not difficult. delicious drink with the addition of mint syrup will cool in the summer heat and warm in the winter cold.

mint, thanks high content essential oils It has a very strong refreshing taste. The syrup prepared on its basis is great addition to diverse dessert dishes, pastries and drinks. Today we will look at the main ways to prepare this delicacy.

Ingredients:

water,
lemon acid,
mint,
sugar

Time to bookmark:

Mint selection and preparation

There is a fairly large variety of mint varieties: garden, curly, field and, of course, peppermint. Any variety can be used to make syrup, but preference, nevertheless, should be given to a peppery look. This grade has the most expressed aroma and the burning refreshing taste.

Before cooking, the collected mint is washed in cold water and dried on cotton or paper towels. If necessary, if the workpiece will be made only from leaf mass, the leaves are torn from the dried twigs.

Three Basic Ways to Make Fresh Mint Syrup

Method number 1 - recipe from Marmalade Fox

mint leaves - 100 grams;
granulated sugar - 500 grams;
clean water - 1 glass.

The syrup made in this way turns out to be rich green in color.

Clean and well-dried mint leaves, crushed in small pieces and place in a bowl of suitable size. Sprinkle green mass with 250 grams granulated sugar, mix, cover with a lid and leave on the table for 12 - 20 hours. Sugar, having hydrophilic properties, draws all essential substances and juice from mint slices.

When the mass is well infused, they begin to prepare the syrup. To do this, the rest of the sugar is mixed with water and boiled until thickened for 20 minutes. After that, candied mint is added to a bowl of boiling liquid and the fire is turned off. Gently mix the mass with a wooden spatula, achieving complete dissolution of the crystals. After that, the saucepan is closed with a lid. The mass should naturally cool down. This will take approximately 3-4 hours.

The cooled mint puree is pierced with a blender until smooth. The sieve is placed on a clean bowl, covered with 3-4 layers of gauze and the process of filtering the aromatic mass begins.

If the use of mint syrup is designed for the next couple of months, then the sweet liquid is immediately laid out in jars. If ready syrup is planned for long-term storage, then it must be put on fire again, boiled for a couple of minutes and poured into sterile bottles.

Marmalade Fox in her video will tell you about all the details of this recipe

Method number 2 - with citric acid

sprigs of mint - 150 grams;
granulated sugar - 500 grams;
clean water - 250 milliliters;
citric acid ½ teaspoon.

The mint syrup prepared according to this recipe turns out to be a light green color, more like honey, but taste qualities and useful properties are preserved in full.

In this recipe, the foliage is not cut off, but whole branches are used. They are cut at a distance of 15 - 25 centimeters from the top, washed, and dried on a cloth.

The prepared raw materials are cut into several parts, placed in a small saucepan, and poured with cool water. The contents of the bowl are boiled for 10 minutes under tightly closed lid. Then the fire is turned off and mint decoction let stand for 10 to 24 hours. The mint should then be removed. To do this, it is well squeezed out by hand. To make the broth transparent, it is filtered through a very fine plastic sieve covered with gauze.

Sugar is added to a clear broth and boiled for 15 minutes. A minute before the fire is turned off, acid is added to the syrup. Hot, the syrup is poured into small jars and screwed with lids.

Irina Khlebnikova on her channel clearly demonstrated the production of mint syrup

Method number 3 - Syrup from dried mint greens

dried raw mint - 50 grams;
sugar - 500 grams;
water - 250 milliliters.

Dried mint can be purchased at any pharmacy or used own blanks. Raw materials are pre-kneaded by hands, and then poured with boiling water. The bowl is tightly closed with a lid and wrapped with terry towels. In this form, the infusion should cool completely. Strain the mass through a triple layer of gauze. Fragrant preparation add sugar and put on fire. Boiling time 10 - 15 minutes.

The thickened mass is bottled and sent to the cold.

Syrup shelf life

Dessert closed in sterile jars can be stored for up to a year. Syrup, which was packaged without observing strict preservation rules, is stored in the refrigerator for up to 6 months.

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.

Step by step recipe with photo and video

Peppermint Syrup is a versatile 4-ingredient treat. The syrup is simple and unpretentious in preparation, does not crystallize during storage and has a concentrated, saturated spicy taste reminiscent of mint candies.

Homemade mint syrup is not capricious about storage conditions. Syrup can be stored in the refrigerator for 2 weeks, and if canned - up to 1 year.

This syrup will bring bright flavor notes to any dish. The syrup can be used as a biscuit impregnation or added to tea to give it a flavor. You can serve syrup as a sauce for desserts, pastries, pancakes, ice cream and pancakes, or simply dilute with chilled mineral water in order to get a refreshing, fragrant and tasty soft drink which will appeal to both kids and adults. Try it!

To make mint syrup at home, you will need the following ingredients.

Cut the lemon into thin slices. Coarsely chop fresh mint stalks.

Place the lemon slices and mint in a saucepan or small saucepan (enamelled or of stainless steel). Pour in water.

Bring the mixture to a boil, cover the saucepan with a lid and simmer for 5 minutes over low heat.

Then turn off the fire, cool the broth to room temperature and place in the refrigerator for 12 hours to infuse. For better conservation useful properties for the time of infusion, the broth can be poured into an earthen hermetically sealed container.

Then strain the broth and carefully wring out the remaining cake.

Put the broth back into the saucepan and add the sugar. The syrup will look a little cloudy at this point, but once the sugar dissolves, it will clear up.

Bring the mixture to a boil, stirring until the sugar dissolves. Then reduce the heat to low and simmer the syrup for 5 minutes. Do not overcook the syrup, otherwise its taste will become less intense.

The syrup can be stored in the refrigerator in an airtight container for up to 2 weeks. For more long-term storage(up to 1 year) pour the hot syrup into a sterile container and roll up. Store canned mint syrup in a dark, cool place.

Mint syrup is ready.

Mint with a refreshing aroma pleasant taste, has always been considered the most popular medicinal plant. Possessing a wide range properties, it is used both in medicine and cooking. To date it is known great amount a variety of recipes and ways to use mint, some quite unusual and original. For example, you can make mint syrup, which is a versatile culinary invention. It turns out it is very tasty and fragrant, is great addition for drinks and desserts.

This refreshing delicacy is added to the preparation of cakes and pastries, ice cream and puddings, as well as other goodies. Just imagine how pancakes and pancakes will change if you water them fragrant syrup from mint. Have you tried the biscuit soaked in syrup? In addition to excellent taste and aromatic properties mint syrup has a number of useful properties. It perfectly copes with diseases of the stomach, colds and insomnia.

If you want to have tasty and healthy natural product, then it will be useful for you to learn how to prepare mint syrup at home, because it can be stored in the refrigerator for up to six months. Below you will find recipes for a wonderful mint syrup, the preparation of which does not take much time.

Classic mint syrup

Ingredients:

fresh mint - 100 g
water - 0.5 l
sugar - 500 g

Grind the mint leaves into a pulp using a wooden pestle. Add sugar and water, boil for about 1 minute, remove from heat, strain, cool. The syrup can be stored in the refrigerator for about 6 months. If you use dried mint, then its amount must be reduced by 2 times.

Spicy Mint Syrup

Components:

mint - 75 g
sugar - 400 g
water - 500 ml
ginger - 3 g
cinnamon - 2 g

We rub the mint, fill it with water, insist for half an hour. Then add sugar, boil for a couple of minutes, filter the syrup, add cinnamon and ginger.

Mint Lemon Syrup

Take:

Bring mint with sugar to a boil, strain, pour in freshly squeezed lemon juice, then filter again.

Mint Orange Syrup

Required products:

mint - 200 g
orange - 1 pc.
water - 1.5 cups
sugar - 1.5 cups

We crush the mint leaves well, squeeze the juice. Mix cake with sugar and pour cold water, leave for about 20 minutes, then bring to a boil, cook for 2-3 minutes. mix the cooled broth with mint and orange juice, filter.

Mint syrup with strawberries

Components:

water - 1 glass
mint - 1 bunch
strawberries - 100 g
grated ginger - 2 tbsp. spoons
sugar - 2 cups
lemon - 1 pc.
balsamic vinegar - 2 tbsp. spoons

Bring sugar to a boil, then add strawberries, mint, ginger, juice and lemon zest. Cook for 10 minutes, add vinegar, leave the syrup overnight, then filter.

Peppermint Syrup will help you prepare delicious and unusual delicacy with an unsurpassed aroma. Ordinary baking will gain absolutely the new kind and shades of taste, and drinks will become even tastier. In addition, this syrup is able to cheer up, strengthen the immune system and cope with neuroses.