Fresh Mint Syrup Food

MINT SYRUP

Steps:

• Bring sugar and water to a boil in a small saucepan; cook until sugar dissolves. Let cool. Meanwhile, prepare an ice-water bath. Bring a small pot of water to a boil. Add mint; cook until vibrant green, about 30 seconds. Remove from water, and transfer to ice-water bath. Drain; squeeze out excess water. Puree mint and sugar syrup in a blender until smooth. Let stand for 15 minutes. Strain; discard solids. Refrigerate until cool.

PEACHES & BERRIES WITH LEMON-MINT SYRUP

Steps:

• Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
• Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

MINT TEA SYRUP

Steps:

• Bring all items to boil.
• Stir in sugar.
• Remove from heat.
• Let steep for 30 minutes.
• Strain syrup.
• Transfer to squeeze bottle and chill.

FRESH MINT SYRUP

Steps:

• Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

MOJITO COCKTAIL

Steps:

• In a cocktail shaker, muddle the mint leaves with the lime juice and syrup. (Here's how to muddle mint.)
• Add the rum and fill the cocktail shaker with ice. Shake until cold.
• Place ice into a glass, and strain in the liquid. Top off the glass with soda water. Garnish with additional mint leaves.

MINT SIMPLE SYRUP

Steps:

• Gather the ingredients.
• In a small saucepan over medium-high heat, bring the water and sugar just to a boil, whisking to dissolve the sugar. Add the mint leaves.
• Reduce the heat to a simmer and cook, without stirring, until the syrup is slightly reduced and syrupy, about 10 minutes.
• Transfer the syrup to a small metal bowl and let stand to cool slightly, about 10 minutes.
• Discard the mint leaves. You can use the syrup immediately, or let it cool to room temperature. Store in a covered glass jar in the refrigerator for up to one month.

REFRESHING LEMON COCKTAILS (+FRESH LIME TEQUILA SOUR)

Steps:

• Pour all ingredients, except ice, into cocktail shaker.
• Shake hard for 30 seconds.
• Add ice filling shaker 1/3, then shake 30 seconds.
• Strain and Serve.

MINT SIMPLE SYRUP

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.

MINT SYRUP

Steps:

• Remove the mint leaves from the sprigs, measure about 1 cup of packed leaves and rinse them well.
• Place water, sugar, lemon peel into a small pot and bring to the boil.
• Add mint leaves, reduce the heat, and cook for about 5 minutes.
• Turn the heat off and let it rest for about 1 hour or until cool.
• Strain through a fine-mesh strainer to remove mint leaves, pour into a glass bottle and keep refrigerated.