Fresh Mint Syrup Recipes

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.

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.

Steps:

• Bring the water to a boil, add the mint and the sugar.
• Stir until all the sugar is melted and lower the heat to a slow simmer.
• Continue stirring for one minute then remove from the heat and let steep for 30 minutes-1 hour.
• Strain and pour into ice cube trays.
• Freeze then pop the cubes into freezer bags and store until needed.

Steps:

• Preheat the oven to 150ºC. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
• Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes.
• For the mint syrup.
• Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.
• To assemble.
• Preheat the oven to 170ºC. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches.
• Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
• Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.

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.

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.

Steps:

• Stir water and sugar together in a saucepan until sugar dissolves. Add the mint. Place over medium heat and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat and let stand for 2 hours. Strain and refrigerate until cold. Either use to sweeten a pitcher of iced tea or place in a pitcher and let guests sweeten their tea to taste.

Steps:

• Check the mint leaves for any insect life, then tear the leaves into shreds. Put the lemon juice into a large bowl. Add the mint and pound with the end of a wooden rolling pin. Add the sugar and salt and continue to crush the mint leaves to release their menthol essence. Leave to macerate for 8 to 10 hours or overnight.
• Pour 2 1/2 cups of boiling water over the macerated mint mixture and let stand for a further 12 hours.
• Strain the syrup through a very fine sieve or cheesecloth into a saucepan. Gently bring to a simmer and simmer for a couple of minutes. Pour into warm, sterilized bottles (see p. 125) and seal with screw-caps or corks.
• This syrup will keep unopened for 4 months, but once opened, it should be stored in the fridge. If you want to keep it longer, it will need to be sterilized in a water bath straight after canning (see p. 125).