- Recipes
- Mint Syrup
Mint Syrup
Ingredients
Step by step process
Preparing the Mint and Lemon
- 1
Rinse the fresh mint under cold running water and let it drain on a clean kitchen towel to prevent excess water getting into the syrup.
- 2
Pick the leaves off the thicker stems. keep some stems aside, as they give the syrup a more pronounced fresh aroma.
- 3
Scrub the lemons thoroughly in hot water, dry them, and use a thin peeler or knife to zest off the yellow rind, avoiding the white pith. Then halve them and squeeze out the juice.
Cooking the Sugar Base
- 4
Pour the granulated sugar into a larger saucepan and add the measured water. Place over medium heat and stir occasionally with a wooden spoon, bringing to a boil until the sugar has completely dissolved.
- 5
Once the mixture starts to gently bubble, reduce the heat and let the syrup simmer for about 5 minutes to thicken slightly and develop a light syrupy consistency.
- 6
If using citric acid for better shelf life, stir it into the hot syrup and mix thoroughly until completely dissolved.
Steeping the Mint
- 7
Remove the saucepan from the heat and add the prepared mint leaves and a few stems along with the lemon zest and freshly squeezed lemon juice.
- 8
Stir the contents, cover with a lid, and leave to steep at room temperature for at least 12 hours, ideally overnight, so the mint and lemon can infuse the syrup with their full flavour and aroma.
- 9
Occasionally stir the contents with a spoon and press the leaves below the surface to release as many essential oils as possible.
Straining and Bottling
- 10
Strain the infused syrup through a fine mesh sieve or cheesecloth into a clean bowl, pressing the mint leaves and lemon zest firmly to ensure no herb pieces remain in the syrup.
- 11
First sterilise the jars or bottles, either by pouring boiling water over them or by heating in the oven at 120 °C for 10 minutes, then leave them to drain upside down.
- 12
Pour the finished strained syrup into the prepared jars using a ladle or funnel, seal tightly, and leave to cool completely on the counter.
Serving and Storage
- 13
Dilute the syrup to taste with still or sparkling water at a ratio of approximately 1 part syrup to 6-8 parts water and serve over ice with a sprig of fresh mint.
- 14
Store sealed jars of syrup in a cool, dark place. once opened, keep refrigerated and use within 4-6 weeks.
More tips:
For a more intense flavour, lightly crush the mint in your hands or with a cocktail muddler before steeping, this releases more of the aromatic oils.
For a vivid green colour, use Moroccan mint and briefly blanch the leaves in boiling water, then shock them in an ice bath before adding to the syrup.
Nutritional values
Topic: Czech Cuisine
