Description
There is nothing better on hot summer days than enjoying a refreshing mint flavored drink or dessert. Mint syrup is what will help you prepare any dish in a matter of seconds, be it pancakes, ice cream, Mojito cocktail, Mint tea or even a cake. If you want to always have a natural, flavorful product on hand, we will teach you how to make your own mint syrup. Be careful, now we will share with you the secrets of making excellent mint syrup at a minimum cost.
The main secret successful cooking natural mint syrup - the amount of mint. Half a liter of water requires at least 50 g of green raw materials. If you do not know how to make mint syrup even more saturated with essential mint oils, then just take 100 g or more of mint leaves per 500 ml of water.
In no case do not boil the mint syrup for more than 15 minutes, long boiling kills the flavor. They will help to prepare a mint syrup that is unique in taste, the recipes described below.
Composition and beneficial features
However, all the benefits of mint syrup are not limited to excellent aromatic and taste properties. Among other things, it is very useful product. Mint syrup perfectly copes with any colds, as well as diseases of the stomach. And also it has a very beneficial effect on the nervous system and effectively helps with insomnia. In a word, mint syrup is a very tasty medicine, which, if necessary, can always be taken out of the refrigerator. You can eat it with a small spoon, like honey. And you can add it directly to tea - it will perfectly refresh and cheer you up.
Collection and storage
When to collect mint for storage and how to dry?
The plant is harvested from April to September, but the leaves collected before flowering are most useful, during the period of maximum menthol content - in June. They are dried immediately after collection - in the shade, in conditions of good ventilation.
How to store mint?
Dried stems and leaves are stored in a dark and dry place.
This aromatic plant has been known to us since childhood, along with such everyday products as tea, coffee, cocoa. But having learned what are the benefits and harms of mint for the body, you can make the most of the properties of this amazing gift of nature that is available in our area.
Beneficial features
Interestingly, some properties of mint promote weight loss, which makes it popular among individuals who want to normalize their weight.
mint calories
The energy value of mint is low: 100 g of fresh leaves contains, according to various sources, from 49 to 70 kcal. Dried mint is more nutritious - 285 kcal per 100 grams.
Since this plant is not an independent food product, but is mainly used as one of the ingredients of various dishes, the fact of harm to the figure is established only after calculating the total energy value one dish or another. By itself, mint is safe for your figure, moreover, some of its properties allow you to use this plant even for weight loss.
Mint during pregnancy
The healing properties of mint can be beneficial during the period of gestation. Drinking 3-4 cups of mint tea a day is absolutely harmless during pregnancy.
Mint tea during pregnancy relieves the symptoms of toxicosis, eliminates nausea, heartburn, constipation and bloating.
To make this tea, you need:
1 st. l. dry mint leaves (or 3 tbsp fresh leaves);
pour a glass of boiling water (250 ml);
insist 0.5 hours;
drink strained.
You can prepare this tea in a thermos or in a water bath.
But the use of mint essential oil during pregnancy is categorically not recommended, since it contains a very high concentration of menthol, which can provoke premature birth.
Mint at breastfeeding
Mint while breastfeeding can affect the volume of lactation. Official medicine does not recommend its use during this period. But not all types of mint act on lactation in the same way: some can suppress it, others can stimulate it.
Menthol acts individually, but most often the systematic use of the plant inhibits the production of breast milk. The use of peppermint can be helpful for the smooth completion of lactation in due time.
But curly mint essential oil contains a minimal amount of menthol, but it contains another substance - carvone. This aromatic substance (its content reaches 70% in curly mint) is able to stimulate lactation.
If it is necessary to complete lactation, it is useful to drink the following infusion.
How to brew mint?
1 st. a spoonful of dry peppermint and dry sage;
pour 1 liter of boiling water;
insist 0.5 hours;
drink for 3-4 days, the course can be repeated if necessary.
Mint for men
The plant has a beneficial effect on the male body. Peppermint for men is helpful in solving the problem of sweaty feet.
To do this, you need to do mint foot baths before going to bed, having prepared the infusion beforehand.
Pour a handful of fresh or dried mint with a liter of boiling water;
insist in heat for 0.5 hours;
pour the warm infusion into a bowl and keep the feet in it for about half an hour, covering the top with a towel.
Undoubtedly, the benefits of mint tea to reduce stress, which men often suffer from. The prepared drink of mint and lemon will calm the nerves and heart. For this you need:
1 liter of water;
½ lemon;
a bunch of mint;
cinnamon
sugar to taste.
Put chopped lemon, sugar, cinnamon into boiling water, bring to a boil, add washed mint and turn off the heat. Infuse the drink for about two hours.
It should be remembered that excessive use of mint can be dangerous.
a decrease in potency in men, exacerbation of varicose veins of the lower extremities, and the relaxing effect of the spice helps to weaken attention and reduce the reaction when driving.
Uses of peppermint essential oil
The use of peppermint essential oil should be strictly dosed and have no contraindications, it is mainly used externally, in the form of inhalations and for aromatherapy.
Dosages:
for aromatherapy - 3 drops per lamp;
massage - 6 drops;
inhalation - 1-2 drops;
baths - 6 drops;
compresses - 4 drops.
The oil has the following properties:
antiseptic;
vasodilating;
tonic;
expectorant;
absorbable.
It is used for: muscle pain, arthritis, colds, headaches. Oil baths help with heart problems.
Calorie Mint Syrup 282 kcal.
Energy value of the product Mint syrup (Proportion of proteins, fats, carbohydrates):
Proteins: 0 g (~0 kcal)
Fat: 0 g (~0 kcal)
Carbohydrates: 70 g (~ 280 kcal)
Energy ratio (b|g|y): 0%|0%|99%
Mint syrup (classic recipe)
Ingredients:
fresh mint leaves - 100 g;
water - 500 ml;
granulated sugar - 550 g.
Cooking
Wash and sort the mint leaves. We grind them into gruel with a wooden pestle. Add water, granulated sugar and boil in an enamel bowl for no more than one minute. Remove from heat and let cool completely, strain. We store in a clean and dry glass container in the refrigerator, no more than six months.
Mint dried mint syrup
Ingredients:
dried mint - 25 g;
boiling water - 500 ml;
granulated sugar - 200 g.
Cooking
Dry mint, chopped with hands, pour boiling water, and let it brew under the lid for 40 minutes. Strain, add sugar and cook for about 10 minutes until the sugar is completely dissolved. Healthy mint syrup is ready.
Mint Syrup "Piquant"
Ingredients:
sprigs of mint - 100 g;
water - 500 ml;
granulated sugar - 500 g;
ginger, or cinnamon - a third of a teaspoon.
Cooking
Rub the mint well and add water. Let it brew for about 30 minutes. Then we filter and add sugar to the infusion. We boil in several steps. At the end of the preparation of mint syrup, add ginger or cinnamon.
Properly prepared mint syrup has a thick consistency, a rich minty taste and the color of freshly harvested honey.
Many people like the refreshing taste of mint in tea or other drinks. But not everyone has mint growing at hand, and in order to prepare an infusion from it, it takes a lot of time. It is much more convenient to have a jar of concentrated mint syrup in the refrigerator. You can buy it in the nearest supermarket, but it is better to cook it yourself.
The benefits and calorie content of mint syrup
For the manufacture of mint syrups, it is most often used containing essential oil with a predominance of menthol. Unlike industrial designs, homemade syrup has a more natural flavor and natural composition.
The beneficial properties of syrup for the body are difficult to overestimate:
- improved digestion;
- increased appetite;
- getting rid of nausea and easing abdominal cramps;
- calming effect on the nervous system;
- quick recovery from colds and flu.
The calorie content of mint syrup is 282 kcal. It does not contain proteins and fats, but only carbohydrates (70 g per 100 g of product).
The therapeutic value of mint is quite high, which makes it possible to use this plant in the fight against various ailments, not only fresh, but also dried and in the form of syrup.
Application in cooking
The main use of mint syrup is the preparation of alcoholic and non-alcoholic beverages, hot and cold. It is added as natural flavor in tea, coffee, various cocktails and drinks. The refreshing taste of menthol allows you to quench your thirst well and invigorates.
Mint syrup can be soaked biscuit cakes when preparing cakes, add to the cream, pour over pancakes and pancakes, it can be served with creamy ice cream or cottage cheese. The taste of dessert from such a combination will only benefit.
Mint Syrup: Classic Recipe
To make mint syrup traditional recipe you will need: 1 cup of mint leaves, 200 g of sugar and 220 ml of water, lemon juice or citric acid (at the tip of a knife).
Separate the leaves from the stems, rinse them in plenty of water, cut into fairly large pieces and pack tightly into a glass. Make syrup from water and sugar. Cook it for 10 minutes until it starts to thicken. After that, lower the mint leaves into the pan with the syrup. Let it boil over low heat, then turn off the stove. Now the syrup should be infused for 1 hour.
At this time, prepare a jar (from the indicated number of ingredients, 200 ml of ready-made syrup is obtained). Put the saucepan back on the fire. Let its contents boil, add citric acid, strain and pour the hot syrup into a jar.
The syrup preparation time is 15 minutes, it is infused for 1 hour, and it is stored all winter in a dark, cool place or on a refrigerator shelf for no more than 6 months.
The mint syrup is similar in consistency to fresh liquid honey, as for the shade, unlike the product sold in the store, it is not green, but amber in color. But if you want, you can add natural dye- a little spinach juice. Then the mint syrup will take on an interesting greenish tint. At the same time, its refreshing menthol taste will be fully preserved.
Preserving Mint Syrup for the Winter
To increase the shelf life of peppermint syrup, it can be canned. To do this, prepare the following ingredients: 200 g of mint leaves, 1.5 liters of water and 1.5 kg of sugar. From this number of components, 2-3 jars of syrup will be obtained, with a volume of 0.5 liters.
Mint syrup for the winter is prepared in the following sequence:
- Rinse mint leaves under running water and put in a saucepan.
- Pour the mint with water, put the pan on the fire and boil.
- Once the water boils, turn off the stove and set the pot aside for 24 hours.
- After the specified time, strain the mint infusion, then pour sugar into the pan and put it on fire again.
- Cook mint syrup over low heat for at least 20 minutes, stirring occasionally. The longer the cooking time, the thicker it will turn out.
- Pour hot syrup into sterile jars, preserve with lids and wrap them until they cool completely.
- Store in a cool, dark place for about 1 year.
Mint syrup at home is thick and fragrant. And it may well replace natural honey.
Mint syrup with ginger
To prepare spicy mint syrup, you will need to take one glass of sugar, water and chopped mint. You will need only the leaves of the plant, so they must first be separated from the stems. A glass of mint must be well packed, otherwise the taste of the syrup will not be as rich.
Pour water into a saucepan and add sugar to it. Boil a little. Then still hot sugar syrup should be poured over chopped mint leaves. Cover the pot with a lid and leave it like this for a day. After the specified time, the syrup must be boiled again. Put the pan on a slow fire, let it boil and cook for 8 minutes, stirring constantly. At the very end of cooking, add dried ginger (on the tip of a knife). While still hot, pour the mint syrup into a clean jar and cover with a lid. Store in the refrigerator for up to 6 months.
As a spicy-aromatic additive, you can use not only ginger, but also cinnamon, cloves, etc.
How to make Mint Syrup from Dried Mint
If suddenly someone wants natural mint syrup in winter, when fresh leaves are nowhere to be found, you can make a healthy delicacy from dried mint. You can buy it at any pharmacy.
The mint syrup, the recipe of which is offered below, turns out to be as rich and fragrant as that cooked in the summer from a freshly picked plant. To prepare it, you will need 50 g of dried mint, 1 liter of water, 400 g of sugar.
Water must first be boiled in order to pour dried mint into it. Cover the dish with a lid and let it brew for 1.5 hours. Then strain the infusion using cheesecloth folded in four layers, add sugar and boil over low heat until a thick mint syrup is obtained.
At home, such a delicacy can be prepared at any time, because getting dried mint is not difficult. delicious drink with the addition of mint syrup will cool in the summer heat and warm in the winter cold.
Mint, due to the high content of essential oils, has a very strong refreshing taste. The syrup prepared on its basis is a great addition to a variety of dessert dishes, pastries and drinks. Today we will look at the main ways to prepare this delicacy.
There is a fairly large variety of mint varieties: garden, curly, field and, of course, peppermint. Any variety can be used to make syrup, but preference, nevertheless, should be given to a peppery look. This grade has the most expressed aroma and the burning refreshing taste.
Before cooking, the collected mint is washed in cold water and dried on cotton or paper towels. If necessary, if the workpiece will be made only from leaf mass, the leaves are torn from the dried twigs.
Three Basic Ways to Make Fresh Mint Syrup
Method number 1 - recipe from Marmalade Fox
- mint leaves - 100 grams;
- granulated sugar - 500 grams;
- clean water - 1 glass.
The syrup made in this way turns out to be rich green in color.
Clean and well-dried mint leaves are crushed into small pieces and placed in a bowl of a suitable size. Sprinkle green mass with 250 grams granulated sugar, mix, cover with a lid and leave on the table for 12 - 20 hours. Sugar, having hydrophilic properties, draws all essential substances and juice from mint slices.
When the mass is well infused, they begin to prepare the syrup. To do this, the rest of the sugar is mixed with water and boiled until thickened for 20 minutes. After that, candied mint is added to a bowl of boiling liquid and the fire is turned off. Gently mix the mass with a wooden spatula, achieving complete dissolution of the crystals. After that, the saucepan is closed with a lid. The mass should naturally cool down. This will take approximately 3-4 hours.
The cooled mint puree is pierced with a blender until smooth. The sieve is placed on a clean bowl, covered with 3-4 layers of gauze and the process of filtering the aromatic mass begins.
If the use of mint syrup is designed for the next couple of months, then the sweet liquid is immediately laid out in jars. If the finished syrup is planned for long-term storage, then it must be put on fire again, boiled for a couple of minutes and poured into sterile bottles.
Marmalade Fox in her video will tell you about all the details of this recipe
Method number 2 - with citric acid
- sprigs of mint - 150 grams;
- granulated sugar - 500 grams;
- clean water - 250 milliliters;
- citric acid ½ teaspoon.
The mint syrup prepared according to this recipe turns out to be a light green color, more like honey, but taste qualities and useful properties are preserved in full.
In this recipe, the foliage is not cut off, but whole branches are used. They are cut at a distance of 15 - 25 centimeters from the top, washed, and dried on a cloth.
The prepared raw materials are cut into several parts, placed in a small saucepan, and poured with cool water. The contents of the bowl are boiled for 10 minutes under tightly closed lid. Then the fire is turned off, and the mint broth is allowed to stand for 10 to 24 hours. The mint should then be removed. To do this, it is well squeezed out by hand. To make the broth transparent, it is filtered through a very fine plastic sieve covered with gauze.
Sugar is added to a clear broth and boiled for 15 minutes. A minute before the fire is turned off, acid is added to the syrup. Hot, the syrup is poured into small jars and screwed with lids.
Irina Khlebnikova on her channel clearly demonstrated the production of mint syrup
Method number 3 - Syrup from dried mint greens
- dried raw mint - 50 grams;
- sugar - 500 grams;
- water - 250 milliliters.
Dried mint can be purchased at any pharmacy or used own blanks. Raw materials are pre-kneaded by hands, and then poured with boiling water. The bowl is tightly closed with a lid and wrapped with terry towels. In this form, the infusion should cool completely. Strain the mass through a triple layer of gauze. The fragrant preparation is supplemented with sugar and put on fire. Boiling time 10 - 15 minutes.
The thickened mass is bottled and sent to the cold.
Syrup shelf life
Dessert, closed in sterile jars, can be stored for up to a year. Syrup, which was packaged without observing strict preservation rules, is stored in the refrigerator for up to 6 months.
When the summer season comes, many gardeners and caring hostesses stock up fruits and berries for the winter. Basically, these are preparations in the form of jam, marmalade, jam, compotes, syrups, alcoholic liqueurs and tinctures. Spices are usually dried. But from fragrant fresh mint you can easily make kvass, and jam, and syrup, and liquor.
If you have the opportunity to buy a bunch of mint, or if mint grows in your garden, I recommend making from it:
This is a very tasty homemade kvass, does not contain yeast and quenches thirst well. 
Mint syrup "Mint syrup". This is a wonderful sweetness, pour over pancakes or pancakes, soak a cake or grease buns or just a spoonful of tea, and in the summer dissolve a couple of tablespoons of syrup in ice water .... 
Awesome mint jam. Great recipe for mint lovers! It tastes like mint candies, very pleasant, fragrant both for tea and as an additive to alcoholic cocktails, ice cream and sweets. 
Mint liqueur. Among all homemade tinctures, it is homemade mint liqueur that has the greatest fragrant aroma. Such a drink is easy to prepare and it is not a shame to put it on the table in front of the guests.
Kvass from mint
Mint Kvass Ingredients:
Water (boiling water) - 2 l
Mint - 300 g
Granulated sugar (to taste) - 3 tbsp. l.
Mint kvass recipe:
In two liter jar lay mint, I take mint with stems. Mint should fill 1/4 jar, add sugar and pour boiling water. Top with a napkin and leave for 3 days. After 3 days, remove the foam, strain and refrigerate. Drink chilled. 
Mint syrup "Mint syrup"
Mint Syrup Ingredients:
Mint (fresh, green)
Water - 100 g
Sugar (measured 100g in a glass) - 200 g
Recipe for "Mint syrup": 
Mint - the more the better - wash and dry.
Place in a container and fill with water.
Crush (right with a crush), of course, you can just chop the mint and leave, but this is not the same ... 
It’s better to rub longer - a crazy aroma will appear, the water will change color, and the taste ..... mmmmm ......
Remove mint - then use only "nectar". 
Add sugar, stir.
Boil until thick over low heat, stir!
I do this in the microwave - three times for several minutes, taking it out and stirring. 
The consistency is directly honey obtained, and the aroma is something!
I don’t know how to repeat the same from dry mint .... It is unlikely that the aroma will be the same. 
And some minor clarifications:
- if you need to add acid, you can drop lemon juice,
or a little citric acid.
- You can add ginger for spiciness.
- good with cinnamon and vanilla - spicier.
To be honest, I'm happy with the basic recipe. Awesome mint jam
Ingredients
Mint leaves - 250 g.
Sugar - 1 kg.
Lemons - 2 pcs.
Water - 500 ml.
Cooking method
Step 1 Rinse mint leaves with stems, lightly dry and chop.
Step 2 Finely chop the lemons along with the peel.
Step 3 Put everything in a saucepan and boil for 10 minutes. Leave for a day.
Stage 4 After that, squeeze the mixture, filter the infusion, add sugar to it and cook until tender - about 2 hours over low heat.
Step 5 Pour hot jam into jars and immediately roll up. mint liqueur
I make a liqueur from fresh mint leaves. I fill the mint with high-quality vodka and insist for 2 weeks. Then I filter and discard the mint. I take the second bunch of mint and rub it with citric acid, and fill hot water 1.5 cups, filter after 6 hours, add 1 cup of sugar and boil the syrup. Then I mix the chilled syrup with vodka, and a fragrant liquor is obtained. Have a nice liquor .... IN METER!!!
What could be better than a mojito? That's right - more mojitos! And what could be better than more mojitos? That's right - mojito according to this recipe! Mojito has everything you need in a hot summer: the chill of mint, the freshness of lime, the sweet and spicy taste of rum - the main drink of hot countries.
Calories: Not specified
Time for preparing: Not specified
Mint syrup or mint jam, as it is sometimes called, is quite interesting and unusual recipe. Very tasty and fragrant, it will definitely come in handy in the cold season, reminding you of sunny summer with its pleasant smell. Preparing mint syrup according to this recipe is not difficult, however, it takes a long time to infuse, so that as much juice as possible is formed, which is its basis.
Ingredients:
- 250 g of stems and mint leaves;
- 500 g of sugar;
- a pinch of citric acid;
- 0.5 cups of water.
Recipe with photo step by step:
First, let's deal with mint. For this mint syrup recipe, not only the leaves, but also the stems are suitable, so the collection process is noticeably simplified. If your mint is already blooming, then the flowers will have to be cut off - we will not need them. By the way, there are a great many varieties of mint. I will not list them all, use the one that you like best and are available - for syrup, it does not matter which type of mint you choose.
Wash the stems and leaves of mint thoroughly and lightly dry. Then cut into small pieces. And put it in a wide container, in which it will be convenient to leave the mint for a sufficiently long time.
Pour mint on top with half the sugar, add citric acid.
Stir so that the sugar and acid are evenly distributed over the entire surface of the stems and mint leaves. We cover the container with a lid or a clean towel and leave it for 6-10 hours. I usually prepare mint in the evening so that I can continue making mint syrup in the morning.
During this time, the mint will darken a lot, turn greenish-brown, but release juice, which will also be brown.
We prepare syrup from water and the remaining sugar - bring the water to a boil, pour in the sugar, mix until it is completely dissolved. Boil on the smallest fire for 5 minutes, removing the resulting foam.
Pour mint with ready-made syrup, mix and leave alone again, covered with a towel, now for 4-6 hours.
During this time, the liquid (juice-syrup) will noticeably increase, but the color will not change.
We spread the leaves and stems of mint together with the juice in a saucepan, put it on a small fire, bring to a boil and cook over low heat for 5 minutes.
Then immediately filter. To do this, we recline the contents of the pan in a colander and let all the liquid drain.
Be careful if you have a colander with large enough holes, small pieces of leaves or mint stalks can get into the liquid. In this case, you will need to re-strain the mint syrup using cheesecloth or a fine strainer. Now we throw away the leaves and stems - they did everything they could, and now we don't need it. By the way, the aroma in the kitchen while you prepare the mint syrup will be simply amazing.
Now let's prepare jars for mint syrup. If you want it to stay with you for a long time, and do not plan to use it in the coming days, you need it. For this, either jars that need to be closed with metal lids using a seamer, or jars with screw lids are suitable. But in the first and in the second case, both jars and lids must be well sterilized. You can steam it, or you can use the oven. If there are a lot of jars, then it is easier to use the oven - then all the jars are sterilized at the same time, and it will not take much time. To do this, wash the jars and lids very carefully and put them neck down on the grill in a still cold oven. We heat the oven to 150 degrees and wait up to 20 minutes (if the jars are small, and for mint syrup you need just such, then 10 minutes is enough).
Carefully (the jars are hot) take them out of the oven and immediately fill with syrup, which should also be hot. So before the jars are finished sterilizing, put the pot of mint syrup on the fire and bring it to a boil.
Then we turn the jars over, make sure that the lids fit snugly and the syrup does not leak anywhere, and leave it like that until it cools completely. It is best to store jars of mint syrup in a dark, cool place.
Mint syrup can be used as an addition to pancakes and soaked in pastries or eaten simply with a piece of loaf with butter, as many people like to eat jam. But there is another way to use this fragrant treat. Add 1-2 tablespoons to a glass of boiling water and you will have a wonderful drink with a pleasant minty taste and a delicate yellow-green color. Due to the healing properties of mint, this can serve as a good medicine for many colds, such as flu, bronchitis ... In addition, it perfectly quenches thirst, leaving a pleasant aftertaste. 
And a few caveats. Mint in any form is not recommended for small children under three years of age. And those who are older should not drink highly concentrated mint tea and in large quantities. As for adults, they should remember that mint causes drowsiness, so its use is only welcome in the evening, but it is not recommended to drink mint tea before driving. Mint and hypertensive patients should be especially careful - it has the ability to reduce pressure. Well, and the most unpleasant thing is that mint can cause allergic reactions, so for the first time you need to try mint and dishes with it quite a bit.
