Fresh Mint Cordial Food

MINT CORDIAL

Steps:

• Put the sugar in a large jug followed by the mint (or use a pestle & mortar if you have one big enough).Using the end of a rolling pin, pound the mint into the sugar so that it releases its oils.Keep going until the mint and sugar form a sandy paste.
• Pour 150ml of boiling water from a kettle into the jug and stir well.Cover the jug, e.g. with a plate, and leave until the contents are completely cold (approx 2 hours).
• MeanwhileIn hot, soapy water, wash the jug and also the bottle or jar you're going to use to store the cordial in. Dry the jug.Put the oven on its lowest setting and place the bottle or jar on a baking tray inside.Turn off the oven when the bottle or jar is hot, but leave inside until the cordial is ready.
• Take a sieve (line it with cheesecloth or muslin if it's not very fine) and place it over a saucepan.Tip in the contents of the jug and press down with a spoon to push all the liquid out and into the pan.
• Over medium heat, stir until any undissolved sugar dissolves.Turn up the heat and boil for 2 minutes.Take off the heat and stir in the mint extract if using.
• Transfer the cordial to the cleaned jug which will make it easier for you to pour it into the warm, sterilized bottle or jar.Put on the lid and leave to go cold before storing in the fridge.

FRESH MINT CORDIAL

Steps:

• 1. Put the rinsed, clean mint leaves in a large bowl, add the sugar and pound with end of a rolling pin or a pestle in order to bruise and crush the leaves and sugar to a paste
• 2. Pour 1 cup of boiling water over mint paste. Stir, cover and leave to infuse for at least 2 hours or until the mixture is completely cold.
• 3. Strain through a sieve into a saucepan, pressing and squeezing the mint to extract the maximum flavor. Place the pan over medium heat, stirring until the sugar has dissolved, then bring to a boil and boil for 2 minutes. Add your food coloring now if desired, as well as mint extract.
• 4. Pour immediately into a warm sterilized bottle using funnel. Seal, label and leave to cool, then store in the fridge. Shake before using.
• 5. If canning, pour into canning jars, add lids and caps and process 20 min (for pints) at 10lb pressure.