Mint Simple Syrup Food

MINT SIMPLE SYRUP

Steps:

• Add the sugar, water and mint to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for 20 minutes at room temperature. Strain into a jar.
• Cool to room temperature before using. Store in the refrigerator for up to 1 month.

MINT BASIL CUCUMBER SIMPLE SYRUP

Steps:

• Combine water and sugar in sauce pan.
• Bring to simmer and stir until sugar has dissolved.
• Turn heat off and add cucumber, basil and mint.
• Remove from heat, place lid on pan and leave overnight, (longer the mixture sits, the better it tastes).
• Strain and store in fridge.
• Add 2 tbsp of syrup to 8 oz. of good cold water.

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.

MINTED SIMPLE SYRUP

Steps:

• In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Take pan off heat, add mint leaves, and steep 15 minutes. Strain, then refrigerate syrup until cold, about 3 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)

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.

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.

MINTED SIMPLE SYRUP

Steps:

• Chop mint. In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled, 2 weeks.

WATERMELON WITH GINGER-MINT SIMPLE SYRUP

Steps:

• In a medium saucepan, mix the sugar, mint stems, ginger, and water over medium high heat, stirring until sugar dissolves. Bring to simmer for 2 to 3 minutes then remove from heat. Let the mixture steep 20 minutes before straining through a fine sieve. Chill the syrup. To serve, drizzle the chilled syrup over the watermelon cubes and garnish with fresh mint leaves.

MINT-INFUSED SIMPLE SYRUP

Steps:

• In a small saucepan, combine sugar, water, and mint stems. Place over medium heat, and cook, stirring occasionally, until sugar is dissolved. Remove from heat; let cool. Strain through a sieve. Syrup can be stored in an airtight container in the refrigerator for about 2 weeks.