Mint, once you have it in your garden, it grows, it grows and we don't know what to do with it.
Tired of mint infusions? Here is a recipe to turn your mint into a delicious syrup.
I offer you the recipe for mint syrup to make at home.
And for those who pay attention to their line, a light recipe with stevia powder.
- 300 fresh mint leaves (the equivalent of 15 to 20 mint stalks)
- 60 cl of water
- 600g of sugar
- food coloring, if you really want your syrup to be green.
To make it 100% natural, we prefer not to color the syrup, but I prefer to warn you so that you are not surprised:the final color will be closer to brown than green!
1. Stalk and wash the mint leaves thoroughly in cold water. Be careful, you need at least 300 for the syrup to have an intense flavor.
2. In a saucepan, put the mint, water and sugar.
3. Bring everything to a boil over medium heat. When the mixture boils, reduce the heat to maximum and leave to simmer for about 10 minutes. The mixture should become creamy and syrupy.
4. Take off heat and let cool. If you like having a spearmint syrup (I find it prettier in my cocktails!) now is the time to add a few drops of colouring.
5. When your preparation is very cold, using a colander or a clean cloth, filter the mixture obtained by pouring it directly into a glass bottle of your choice.
There you go, now you know how to make homemade mint syrup with fresh mint leaves :-)
Making your own syrup is easy, isn't it? And it's way more natural than a store-bought syrup.
To make a lighter syrup, here is a recipe for mint syrup without sugar.
Yes, it is possible to make your own homemade mint syrup without sugar:just replace the sugar with stevia powder.
It is a plant with ultra sweetening power (300 times more than white sugar) for zero calories found in organic stores or on the internet.
So, to convert the amount of sugar used into the amount of stevia, divide by 300. Here we are using 600 g of sugar so:600/300 =2 g.
Yes only 2g! It's stunning, but it works and it's much healthier than sweeteners like aspartame.
Anyway, no stress, most brands offering stevia for sale provide a sugar/stevia conversion chart on their packaging.
For the "classic" syrup, sugar being a natural preservative, the syrup can be consumed within three weeks. For the stevia version, I recommend that you consume it quickly (maximum one week).
You don't have mint in your garden?
- 40 g of mint:€65 per kilo, i.e. €2.60
- 600 g of sugar:€1.30 per kilo, i.e. €0.78
- 2 g of stevia:€24.80 per kilo, i.e. €0.05
Either a bottle of mint syrup classic version coming back to me at €3.38 or a light version at €2.65.
