Many people enjoy the refreshing taste of mint in tea or other drinks. But not everyone has mint growing on hand, and it takes a lot of time to prepare an infusion from it. It is much more convenient to have a jar of concentrated mint syrup in the refrigerator. You can buy it at your nearest supermarket, but it’s better to cook it yourself.
Benefits and calorie content of mint syrup
For the production of mint syrups, the most often used is an essential oil containing a predominance of menthol. Unlike industrial samples, syrup prepared independently has a more natural aroma and natural composition.
The beneficial properties of syrup for the body are difficult to overestimate:
- improved digestion;
- increased appetite;
- relief from nausea and easing abdominal cramps;
- calming effect on the nervous system;
- rapid recovery from colds and flu.
The calorie content of mint syrup is 282 kcal. It does not contain proteins or fats, but only carbohydrates (70 g per 100 g of product).
The therapeutic value of mint is quite high, which allows this plant to be used in the fight against various ailments not only in fresh form, but also in dried form and in the form of syrup.
Use in cooking
The main use of mint syrup is the preparation of alcoholic and non-alcoholic drinks, hot and cold. It is added as a natural flavoring to tea, coffee, various cocktails and drinks. The refreshing taste of menthol quenches thirst well and invigorates.
Mint syrup can be used to soak sponge cakes when making cakes, add to cream, pour it over pancakes and pancakes, and serve with creamy ice cream or cottage cheese. The taste of the dessert will only benefit from this combination.
Mint syrup: classic recipe
To prepare mint syrup according to the traditional recipe you will need: 1 glass of mint leaves, 200 g of sugar and 220 ml of water, lemon juice or citric acid (on the tip of a knife).
Separate the leaves from the stems, wash them in plenty of water, chop them quite coarsely and compact them tightly into a glass. Prepare syrup from water and sugar. Cook it for 10 minutes until it starts to thicken. After this, place mint leaves in a saucepan with syrup. Let it simmer over low heat, then turn off the stove. Now the syrup should sit for 1 hour.
At this time, prepare a jar (the specified number of ingredients yields 200 ml of finished syrup). Put the pan 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 stored all winter in a dark, cool place or on a refrigerator shelf for no more than 6 months.
Mint syrup has a consistency similar 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 wish, you can add a natural coloring to it - a little spinach juice. Then the mint syrup will acquire an interesting greenish tint. At the same time, its refreshing menthol taste will be fully preserved.
Canning mint syrup for the winter
To extend the shelf life of peppermint syrup, you can can it. To do this, you need to prepare the following ingredients: 200 g of mint leaves, 1.5 liters of water and 1.5 kg of sugar. From this number of ingredients you will get 2-3 jars of syrup, 0.5 liters in volume.
Mint syrup for the winter is prepared in the following sequence:
- Rinse mint leaves under running water and place in a saucepan.
- Pour water over the mint, put the pan on the fire and boil.
- As soon as the water boils, turn off the stove and set the pan aside for 24 hours.
- After the specified time, strain the mint infusion, then pour sugar into the pan and put it back on the fire.
- Cook the mint syrup over low heat for at least 20 minutes, stirring occasionally. The longer the cooking time, the thicker it will be.
- Pour the hot syrup into sterile jars, preserve with lids and wrap them until they cool completely.
- Store in a cool, dark place for approximately 1 year.
Homemade mint syrup is thick and aromatic. And it can easily replace natural honey.
Mint and ginger syrup
To prepare the spicy mint syrup, you will need to take one glass each of sugar, water and chopped mint. You will only need the leaves of the plant, so they must first be separated from the stems. The glass of mint must be well compacted, 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 pour the still hot sugar syrup over the chopped mint leaves. Cover the pan with a lid and leave it like that for a day. After the specified time, the syrup must be boiled again. Place the pan over low heat, let it boil and cook for 8 minutes, stirring constantly. At the very end of cooking, add dried ginger (at 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 no more than 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 no longer available anywhere, you can prepare a healthy delicacy from dried mint. You can buy it at any pharmacy.
The mint syrup, the recipe for which is offered below, is as rich and aromatic as that brewed 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.
The water must first be boiled in order to pour it over the dried mint. 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 simmer over low heat until you get a thick mint syrup.
At home, such a delicacy can be prepared at any time, because getting dried mint is not difficult. A delicious drink with the addition of mint syrup will cool you down in the summer heat and warm you up in the winter cold.
There is nothing better on hot summer days than enjoying drinks or desserts with the refreshing taste of mint. Mint syrup is what will help you prepare any dish in a matter of seconds, be it pancakes, ice cream, or even a cake. If you want to always have a natural aromatic product on hand, we will teach you how to make mint syrup yourself. Be careful, now we will share with you the secrets of preparing excellent mint syrup at a minimum cost.
The main secret to successfully preparing natural mint syrup is the amount of mint. For half a liter of water you need at least 50 g of green raw materials. If you don’t 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.
Never boil mint syrup for more than 15 minutes; long boiling kills the aroma. The recipes described below will help you prepare a mint syrup that has a unique taste.
Mint syrup (classic recipe)
Ingredients:
- fresh mint leaves – 100 g;
- water – 500 ml;
- granulated sugar – 550 g.
Preparation
Wash and sort out the mint leaves. Grind them into a pulp 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. Store in a clean and dry glass container in the refrigerator for no more than six months.
When the summer season arrives, many gardeners and caring housewives stock up on fruits and berries for the winter. Basically, these are preparations in the form of jam, marmalade, jam, compotes, syrups, alcoholic liqueurs and tinctures. Spicy herbs are usually dried. But from fragrant fresh mint you can easily make kvass, jam, syrup, and liqueur.
If you have the opportunity to buy a bunch of mint or if mint grows in your garden, I recommend preparing it with:
This is a very tasty homemade kvass, does not contain yeast and quenches thirst well. 
Mint syrup. This is a wonderful sweetness, pour over pancakes or pancakes, soak a cake or grease buns or just spoon with tea, and in the summer dissolve a couple of spoons of syrup in ice water.... 
Awesome mint jam. This is a great recipe for mint lovers! It tastes like mint candies, very pleasant, aromatic for tea and as an additive to alcoholic cocktails, ice cream and sweets. 
Mint liqueur. Among all the homemade liqueurs, homemade mint liqueur has the greatest fragrant aroma. This drink is easy to prepare and there is no shame in putting it on the table in front of your guests.
Mint kvass
Ingredients for "Mint Kvass":
Water (boiling water) - 2 l
Mint - 300 g
Granulated sugar (to taste) - 3 tbsp. l.
Recipe for "Kvass from mint":
Place mint in a two-liter jar; I take mint with stems. Mint should fill 1/4 of the jar, add sugar and pour boiling water. Cover the top with a napkin and leave for 3 days. After 3 days, skim off the foam, strain and refrigerate. Drink chilled. 
Mint syrup
Ingredients for "Mint syrup":
Mint (fresh, green)
Water - 100 g
Sugar (measured 100g in a glass) - 200g
Recipe for "Mint syrup": 
Mint - the more the better - wash and dry.
Place in a container and fill with water.
Crush (directly with a masher), of course, you can just chop the mint and leave it, but that’s not the same... 
It’s better to rub it longer - a crazy aroma will appear, the water will change color, and the taste..... mmmmmm......
Remove the mint and then use only the “nectar”. 
Add sugar, stir.
Boil until thick over low heat, stirring!
I do this in the microwave - three times for a few minutes, taking it out and stirring. 
The consistency is almost like honey, and the aroma is something!
I don’t know how to repeat the same thing from dry mint.... It’s unlikely that the aroma will be the same. 
And some small clarifications:
- if you need to add acid, you can add a drop of lemon juice,
or a little citric acid.
- you can add ginger for spiciness.
- good with cinnamon and vanilla - more piquant.
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
Stage 1 Wash mint leaves with stems, lightly dry and chop.
Stage 2 Finely chop the lemons along with the peel.
Stage 3 Place everything in a saucepan and boil for 10 minutes. Leave for a day.
Stage 4 After this, squeeze out the mixture, filter the infusion, add sugar to it and cook until tender - about 2 hours over low heat.
Stage 5 Pour hot jam into jars and roll up immediately. Mint liqueur
I make a liqueur from fresh mint leaves. I fill the mint with high-quality vodka and let it sit for 2 weeks. Then I strain and throw away the mint. I take a second bunch of mint, rub it with citric acid, and pour 1.5 cups of hot water, strain after 6 hours, add 1 cup of sugar and cook the syrup. Then I mix the cooled syrup with vodka, and it turns out an aromatic liqueur. Enjoy your liquor drinking... IN MODERATION!!!
What could be better than a mojito? That's right - even more mojitos! And what could be better than more mojitos? That's right - mojito according to this recipe! The mojito has everything you need in the hot summer: the chill of mint, the freshness of lime, the sweet-spicy taste of rum - the main drink of hot countries.
Calories: Not specified
Cooking time: Not indicated
Mint syrup or mint jam, as it is sometimes called, is a rather interesting and unusual recipe. Very tasty and aromatic, it will definitely come in handy during the cold season, reminding you of sunny summer with its pleasant smell. Preparing mint syrup according to this recipe is not difficult, however, it requires quite a long time to infuse so that as much juice as possible is formed, which is its basis.
Ingredients:
- 250 g of mint stems and leaves;
- 500 g sugar;
- a pinch of citric acid;
- 0.5 glasses of water.
Recipe with photos step by step:
First let's deal with mint. This mint syrup recipe uses not only the leaves, but also the stems, so the collection process is much easier. If your mint is already blooming, then you will have to trim the flowers - we won’t need them. By the way, there are a great many varieties of mint. I won’t list them all, use the one you like best and have in stock - for the syrup it doesn’t matter what type of mint you choose.
Wash the mint stems and leaves thoroughly and lightly dry. Then cut into small pieces. And put it in a wide container, in which it will be convenient to then leave the mint for quite a long time.
Sprinkle half the sugar on top of the mint and add citric acid.
Stir so that the sugar and acid are evenly distributed over the entire surface of the mint stems and leaves. Cover the container with a lid or a clean towel and leave it for 6-10 hours. I usually prepare the mint in the evening so that I can move on to making the mint syrup in the morning.
During this time, the mint will darken greatly, become greenish-brown, but will release juice, which will also be brown.
We prepare syrup from water and the remaining sugar - bring the water to a boil, add sugar, stir until it is completely dissolved. Boil over low heat for 5 minutes, skimming off any foam that forms.
Pour the mint with the prepared syrup, mix and leave it 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.
Place the mint leaves and stems along with the juice in a saucepan, put it on low heat, bring to a boil and simmer over low heat for 5 minutes.
Then immediately strain. To do this, place 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 that small pieces of mint leaves or stems may get caught in 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 them. By the way, the aroma in the kitchen while you are preparing the mint syrup will be simply amazing.
Now let's prepare the jars for the mint syrup. If you want it to last a long time and don't plan to use it in the next few days, you need it. For this purpose, either jars that need to be closed with metal lids using a seaming machine, or jars with screw-on lids are suitable. But in both the first and second cases, both jars and lids must be well sterilized. You can do this steamed, or you can use the oven. If there are a lot of cans, then it’s easier to use the oven - then all the cans are sterilized at the same time, and it won’t take much time. To do this, wash the jars and lids very carefully and place them on a wire rack, neck down, in a still cold oven. Preheat the oven to 150 degrees and wait up to 20 minutes (if the jars are small, and these are the ones you need for mint syrup, then 10 minutes is enough).
Carefully (the jars are hot) remove them from the oven and immediately fill them with syrup, which should also be hot. So before the jars finish sterilizing, place the pan with the mint syrup on the heat and bring to a boil.
Then we turn the jars over, make sure that the lids fit tightly 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 cool, dark place.
Mint syrup can be used as an addition to pancakes and soaked baked goods, or simply eaten with a piece of loaf of bread with butter, as many people like to eat jam. But there is another way to use this aromatic delicacy. Add 1-2 spoons to a glass of boiling water, and you will get a wonderful drink with a pleasant mint taste and delicate yellow-green color. Thanks 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 words of caution. It is not recommended to give mint in any form to small children under three years of age. And those who are older should not drink highly concentrated mint tea or in large quantities. As for adults, they should remember that mint causes drowsiness, so drinking it in the evening is welcome, but drinking mint tea before driving is not recommended. People with high blood pressure should take mint with special caution – it has the property of lowering blood pressure. Well, 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.
The fresh smell of mint, which on a hot summer day is invariably associated with life-giving coolness, has many fans. Mint syrup of a wonderful emerald color will decorate any dessert, add a unique taste to drinks and even some vegetable salads. You can make elegant jelly or marshmallow based on the syrup.
An extremely simple recipe with a concentrated sugar base will allow you to preserve the characteristic, recognizable aroma and vitamin composition of this amazing plant for a long time.
The remaining sweet cakes can be used again to prepare a soft drink.
Ingredients
- mint 100 g (18-20 large branches)
- sugar 500 g
- water 1 glass (250 ml)
Preparation
1. Pour cold water over the mint until all leaves and stems are covered with liquid. Leave for 7-10 minutes. This procedure is necessary so that the dirt sinks to the bottom of the pan. After the specified time, remove from the container with water. Dry the mint with napkins so that the leaves are not wet. A little humidity is allowed.
2. Remove the leaves from the branches into a separate container.
3. Place the mint leaves in a blender or food processor, add two tablespoons of sugar from the total mass, and grind until smooth. You should get a homogeneous mint paste.
4. Add water and sugar to a saucepan or ladle, preferably with a thick bottom, and stir. Place on the stove. Stirring, bring to a boil. As soon as the sugar mixture boils, turn the heat to low and simmer for 15-20 minutes until thickened. There is no need to interfere.
5. During cooking, foam forms, which needs to be collected with a spoon and removed. Remove the syrup from the heat and cool to 40-50 degrees.
6. Add the prepared crushed mint mixture to the syrup. Mix thoroughly and cool to room temperature.
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