Melissa-mint syrup

Category: Blanks
Melissa-mint syrup

Ingredients

fresh mint with stems 150 grams
fresh lemon balm with stems 150 grams
water 500 grams
sugar 1000 gram
lemon acid 1 tsp

Cooking method

  • Wash the mint and lemon balm, let the water drain.
  • Place in a saucepan and cover with water.
  • Boil and simmer over low heat for 10 minutes with the lid closed.
  • Leave to infuse at least until it cools completely, for a maximum of a day.
  • Melissa-mint syrup Squeeze out the grass like we squeeze out the linen.
  • Melissa-mint syrup Strain the broth through cheesecloth or a very fine sieve.
  • Add sugar, citric acid and put on fire.
  • Bring to a boil, stirring occasionally.
  • Remove the foam.
  • Screw on the fire.
  • Boil for 10 minutes or more. I boiled it down for half an hour.
  • Transfer to sterile jars and roll up with sterile lids.
  • Wrap up and let cool, turning over onto the lids.
  • You can simply pour into clean dry jars and store in the refrigerator.
  • Melissa-mint syrup
  • Enjoy your winter!

The dish is designed for

1 liter

Time for preparing:

1 hour

Note

Delicious, aromatic syrup. Suitable as an ice cream sauce or cake impregnation. You can just put a couple of spoons in your tea. In terms of density, it is like very liquid honey. If you cook for longer, the syrup will be thicker.
The idea was taken from Irina Khlebnikova. Highly recommend!

lettohka ttt
Wow!!! but I didn’t know that from lemon balm and mint, you can cook such a yummy !!! Just like honey !!! Thank you Angela photo super, and the recipe too !!
ang-kay
Natashik, Thank you) It's simple but delicious. I would be glad if you cook it.
Valyushka
I don't have such a syrup yet .... so tempting ... and begs to cook it.
ElenaMK
Oh, how great, I have 10 different types of mint and lemon balm, I have to do it! Thank you
ang-kay
Girls, thanks. I hope you cook it and you will like it)
Tumanchik
Thanks for the recipe Angela! I cooked last year with mint and tarragon for some recipe. I used it slowly. The jars were kept in the refrigerator all winter. It was very convenient - impregnation, for pancakes, cakes, casseroles ... Thanks for the recipe.
ang-kay
Ira, to health. It turns out very tasty. You know)
Valyushka
Quote: ElenaMK
Oh, it's great, I have 10 different types of mint
One kind of mint confuses me, it has anise flavor. Where to attach it? Is it possible in such a syrup? Or what to mix with?
eye
Valentine, make a tincture on vodka, anise will turn out)
Valyushka
Tatyana, thanks for the advice, but it doesn't fit, we don't have fans of such drinks ...
I will probably have to part with it .... other varieties would have grown so much !!! has reached the highest and the bushes are fluffy.
ang-kay
Quote: Valyushka
Where to attach it? Is it possible in such a syrup? Or what to mix with?
Valyushka, since you don't like the smell, then you don't need to spoil sugar and waste your time.
Borkovna
Thank you , Angela! This is the season of mints for harvesting! She bookmarked the recipe.
ang-kay
Elena, I will be glad if it comes in handy)
Valyushka
Oh, I came again ...
I made a syrup, only a little water had to be added, my grass turned out to be not enough. I poured some water, drowned the weed. The syrup is wonderful !!! Thanks for the recipe.
ang-kay
Valyushka, did it with your mint? How does it smell?
krol
I bring my belated thanks for the wonderful recipe. I did it last year for a trial, so my husband said that honey is tastier. I will definitely do it again.
ang-kay
Larissa, better late than never. Cook more, please half)
Valyushka
Angela, so I have a lot of mint ...
aprelinka
Hello! I also now have such a syrup. I dilute it with water, boil it and then it turns out a super-duper impregnation for cakes !!!!!!!
and everything is very fast, and you don't have to break your head, plus the aroma!
I still dream of closing mint syrup for the winter !!!
ang-kay
Quote: Valyushka
so my mint is very different
Clear. I remembered about anise, but I forgot that you wrote about different varieties.
Quote: aprelinka
then a super-duper impregnation for cakes is obtained !!!!!!!
Very good. Exactly.
Quote: aprelinka
I still dream of closing the mint syrup for the winter !!!
It is necessary. It goes very well with tea in winter.
Valyushka
Quote: ang-kay
I remembered about anise,
Yes, I never found a use for it. Grew up, so fluffy and a lot of leaves on it ...
It would be pepper or menthol already used to shave off. Here is my hamster looking for her use. You can’t let the good go to waste.
kartinka
I happened to have a bunch of mint, about a pound or a little less, I shuranul it all along with the stems and flowers
Question - I poured water like a potato - almost covered with water. Based on the recipe, it turned out more if you look at the proportion of mint-water. Otherwise not a veil. Now the question of sugar - how much to put. I will assume that mint is 450 grams (my husband estimated the weight - he says no half a kilo, he can do it without weights) tomorrow while he insists, I will buy more mint and I will repeat with the weights, what exactly would be.
As for citric acid, how strong does it feel, can it replace lime juice? And then how much fresh juice?

ang-kay
Marina, sugar must be calculated according to your ingredients, based on the given proportions.
Quote: kartinka
can replace lime juice?
Marina, I can not say anything. Did not do. Probably you can.
kartinka
ang-kay, last year I made it so that the water would cover the mint, the syrup thickened by the end of wintering, now I'm boiling mint again. Thanks for the recipe
ang-kay
Marina, I am glad that the blank was needed.
okcin
Such delicious syrup! Did a month ago, today the jar was opened for pancakes. Sooooooooooooooooooo liking, what else did I go to buy some mint!
ang-kay
Oksana, well, that's great. For lovers of mint and drinks from it, what you need)

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