Mint Syrup
Yield
1 bottlePrep
30 minCook
20 minReady
50Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
mint leaves
fresh, chopped |
*
|
| 2 ½ | cups |
water
boiling |
|
| 8 | cups |
sugar
|
|
| 3 | cups |
water
|
|
| 1 | x |
food coloring
green |
*
|
| 3 | tablespoons |
mint extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
mint leaves
fresh, chopped |
*
|
| 591 | ml |
water
boiling |
|
| 1.9 | l |
sugar
|
|
| 7.1E+2 | ml |
water
|
|
| 1 | x |
food coloring
green |
*
|
| 45 | ml |
mint extract
|
*
|
Directions
Place chopped mint leaves in a crock or deep bowl; add boiling water.
Place a flat dish over the leaves and weigh it down.
Allow to stand overnight.
Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes.
Meanwhile, squeeze the juice from the mint leaves; add mint juice to the syrup, bring to a boil, cook 5 minutes and remove from heat.
Discard leaves.
Add green food color to make the syrup a bright green.
Add the mint oil and stir.
Pour into sterile bottles. Refrigerate.
Syrup is ready to use.
Dilute with cold water or sparkling water.
