Riana Heyns – Nou nog ‘n raad van ‘n ander kleur. Discard theĪnd…voila! Mint simple syrup! Store it covered, in the fridge, for about 3 weeks…if it lasts that long. When the syrup has cooled completely, strain it, pressing the mint with theīack of a spoon to squeeze out as much syrup as you can. The mint will go from vivid green to a duller, cooked veggie colored green. Steeps to keep more of that minty goodness in your cup.) (Same thing if you make peppermint tea…cover it while it Of mint’s flavor is in its volatile essential oils, which can escape Give it a stir to make sure all the mint is submerged.Ĭover it with plastic wrap or a plate. Pour the sugar syrup over the chopped mint. When it’s boiling and the sugar has completely dissolved, remove Stick the mint in a bowl or other heatproof container and set it aside while you make the sugar syrup.īring it to a boil over high heat, whisking occasionally to dissolve the A little over, a little under…no big tragedy. If you picked it from the garden, give it a quick rinse and dry it off.Īim for about a cup. You can use this basic method to make a bunch of other kinds of simple Use this the way you’d use any sweet, flavored syrup.
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