I’d never thought very much about Mint syrup until I saw a picture of a Menthe a l’Eau on Facebook recently (Thanks Ash!). Apparently it’s popular in Europe, and very refreshing in warm weather.. It looked amazing – all green and icy – and I wanted one..
By coincidence, there happened to be a large bunch of Mint sitting in a jug on my kitchen window sill. It was looking a bit sad now, to be honest, so what better plan than to have a go at Mint syrup? It was certainly better than doing the ironing, which was my alternative that evening..
Menthe a l’Eau – sounds so much more exotic than ‘Mint in Water’, n’est pas?
Here’s this easy recipe – there’s no preservative in it, so unless you’re going to freeze it, don’t make too much..However it freezes really well, so if you have a flowerbed full of Mint – get to it!
- A fairly large saucepan
- weighing scales
- A pestle, or wooden spoon
- A measuring jug
- a muslin cloth, or old clean cotton tea towel
- A funnel, if you have one
- a sterilised bottle – to hold about 400mls
INGREDIENTS: This is what I used, as it depended on the weight of my mint leaves..
- 25g bright green Mint leaves – stripped from the stems – discard any damaged or brown ones.
- 80g Sugar – I used white granulated
- 400ml Boiling water
- Sterilise your bottle.
- Place the mint leaves into the saucepan with the sugar and crush the leaves, to release as much flavour as possible.
- Add the boiling water, cover and bring to the boil, stirring occasionally
- Once the sugar has dissolved, replace the cover, and boil hard for about 5 minutes
- Remove the pan from the heat and allow to cool completely.
- Strain several times through a few pieces of kitchen paper in a sieve, and then through Muslin.
- Pour into the bottle and refrigerate.
- Use within a couple of weeks, or freeze it in small quantities.
- Sadly, you’re not going to get that fabulous green colour that you’re expecting – but if you feel strongly about it, add a drop or two of food colouring.
- This is a perfect syrup for making our favourite Summer drink – well one of them anyway – The Hugo. http://eatingforireland.com/recipe/cocktail-hugo/
- We usually use Elderflower Cordial http://eatingforireland.com/recipe/homemade-elderflower-cordial/, and put crushed mint into the glass. I’d be inclined to add half-and-half Elderflower and Mint – should be amazing!