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.

HOMEMADE CRèME DE MENTHE RECIPE

Steps:

• Gather the ingredients.
• In a one-quart jar, pour the vodka and tear the mint leaves as you add them. Shake well to immerse the herbs. Let infuse for 48 hours, shaking once a day.
• Bring the water to a boil in a small or medium saucepan. Add the sugar and stir until completely dissolved, then reduce to a simmer. After 5 minutes, remove the simple syrup from the heat and let cool completely. If making ahead, refrigerate in a sealed container until ready to blend the liqueur.
• After 2 days, add the cooled simple syrup to the mint-infused liquor. Shake and infuse for another 24 hours.
• Strain out the mint using a fine-mesh strainer lined with cheesecloth. Discard the mint and strain one or two more times to remove extra sediment.
• Funnel the crème de menthe into a 750-milliliter bottle or several smaller bottles.
• To color the liqueur, add 3 to 5 drops of green food coloring and shake well to incorporate.

APPLE, ELDERFLOWER & MINT SPARKLE

Steps:

• For a grown-up non-alcoholic drink, mix elderflower cordial with cloudy apple juice. Add a small handful mint leaves, stir well, then pour into a chilled flask.
• At the picnic, pour half glasses of the juice and top up with sparkling water.

GOOSEBERRY & MINT LEMONADE

Steps:

• In a large pan, gently melt the sugar in 250ml water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon zest. Squeeze the juice to give about 100ml.
• Add the zest, juice, gooseberries and mint leaves to the pan, and bring to a simmer. Cook for 5-10 mins until the gooseberries are very soft, then mash with a potato masher and leave to cool. Strain through a sieve, pressing the flesh well to extract the juices, then chill thoroughly.
• To serve, dilute 4 tbsp of the lemonade base with 100ml sparkling water (or to taste), adding extra ice, lemon and mint.

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.