Traditional recipes

Mint syrup

Mint syrup

I found my grandmother's garden full of mint over the weekend, so I made a delicious and fragrant syrup.

  • 200 g mint leaves
  • 2 kg of sugar
  • 2.5 liters of water
  • juice of 1 lemon

Servings: 50

Preparation time: less than 60 minutes

RECIPE PREPARATION Mint syrup:

Put the sugar and water in a saucepan and put it on the fire until the sugar melts, about 15-20 minutes. Stir occasionally.

Add the mint leaves and cook for another 20 minutes, then remove.

Let the syrup continue to boil for another 20 minutes.

In total approx. Boiled for 60 minutes.

Remove from the heat, add the lemon juice and leave to cool.

Tips sites

1

If you want a pronounced green color, then add a few drops of food coloring. I left the natural color without dyes.


Mint flavored syrup!

How to make mint syrup? The recipe is simple and quick, without dyes or preservatives. It is recommended to preserve the mint during the period when the plants are blooming. Mint syrup is appreciated for its refreshing and invigorating taste.

INGREDIENT:

-simple mint and mentha suaveolens

-1 lemon or 1 teaspoon lemon salt.

METHOD OF PREPARATION:

1. Peel the mint leaves off the stems. Choose only the leaves whole and without damage. Also use the tips of the stems, if they are flowerless. Finally, cut the young and small leaves with scissors.

2.Wash the selected leaves of mentha suaveolens, dry them, put them in a bag and put them in the freezer.

3. Cut the stems into smaller pieces and use them, together with the remaining leaves, but also with the selected ones, to prepare the syrup.

4. In a large saucepan, pour 1l of water and add 1 kg of sugar, keeping another 1 kg for later. This amount of water and sugar is required for 500 g of selected leaves.

5.Mix until the sugar dissolves, then add all the stalks, cover the pan with a lid and, after boiling, boil everything for 5 minutes, over medium to low heat.

6. Leave the mint syrup syrup for 6 hours to soak. To prevent the selected leaves from wilting, put them in a freezer bag and refrigerate.

7. Remove the leaf stalks on a strainer.

8. Add another 1 kg of sugar to the syrup pan and bring to the boil.

9. Cut the lemon into medium slices, add them to the syrup and cook for 5 minutes.

10.Then add the selected leaves from the refrigerator (500 gr), bring the mixture to the boil and turn off the flame. Cover the pan with a lid and leave the composition overnight or for at least 6 hours.

11. Then remove all the mint leaves and lemon, strain the syrup.

12. Drain the syrup leaves and put them in a jar (throw the lemon). You can then add them to black or green tea.

13. Bring the syrup to the boil and pour it into the washed and sterilized jars and lids, which you close tightly.

The syrup has a color and density similar to that of liquid honey. This method is also used to prepare the sweetness of rose, melissa or dandelion. We also recommend tying several stems together, hanging them and letting the leaves dry.


Cold blackberry syrup

  • 3 kg of blackberries
  • 1 liter of water
  • Lemon juice
  • 800 grams of sugar per liter of resulting syrup

Method of preparation

Wash the blackberries well with cold water, several times, then drain in a strainer and sprinkle lemon juice on top. When the water has drained well, the blackberries are crushed in a bowl and a liter of cold water is added over them. Leave to soak for 2 days, in a cool and dark place, then strain the syrup through a gauze or a thick sieve in a large bowl.

Depending on the amount of syrup obtained, add sugar. For every 1 liter of syrup, add 800 grams of sugar. Mix the syrup well to dissolve all the sugar, then put the blackberry syrup in bottles and store in the refrigerator.

It can be served simply or with mineral water, ice and mint.

Fresh blackberry syrup

How to make mint syrup

1. Make a concentrated mint tea, which is boiled for about 20 minutes. Leave it in a cool place for 24 hours, then strain it through a double gauze, squeezing the mint leaves well.

2. Measure the liquid obtained and add an equal amount of sugar. Boil until it binds (do the test with the drops that come off the side of the spoon, like jelly). Towards the end, you can add the juice from a lemon.

3. Pour hot into bottles (under which knives were placed so as not to crack) and store in a cool place. It is used diluted with mineral water or soda or in combination with other fruit syrups (melon, for example).


How to make mint syrup

1. Make a concentrated mint tea, which is boiled for about 20 minutes. Leave it in a cool place for 24 hours, then strain it through a double gauze, squeezing the mint leaves well.

2. Measure the liquid obtained and add an equal amount of sugar. Boil until it binds (do the test with the drops that come off the side of the spoon, like jelly). Towards the end, you can add the juice from a lemon.

3. Pour hot into bottles (under which knives were placed so as not to crack) and store in a cool place. It is used diluted with mineral water or soda or in combination with other fruit syrups (melon, for example).


Mint syrup recipe - the best for coughs

Preparing a thick mint syrup is a way to protect against colds, hypothermia and decreased immunity in the winter months. Homemade mint syrup is flavorful, contains nutrients and can be used for both medicinal and culinary purposes - as a healthy supplement to a variety of dishes. Here is an easy recipe for using fresh mint leaves - step by step:

  • Fresh mint leaves - from a few twigs
  • Water - 1/2 cup
  • Old - 1 cup
  1. Rinse the mint well and remove the withered leaves from the twigs. Drain the twigs in a colander.
  2. Pour water into the pot and bring to a boil.
  3. Pour the sugar into hot water and boil until completely dissolved.
  4. Put the mint in a pot of hot syrup. We cook everything over low heat. When the amount of juice is reduced by half, set the pot aside for 4 hours.
  5. After the recommended time has elapsed, cook the mint syrup again until it becomes thick.
  6. After removing the mint sprigs, pour the hot syrup into the scalded jars and tighten the lids tightly.

The resulting thick and sweet syrup, with the smell and taste of mint, will help you get rid of coughs and sore throats. Add 1-2 teaspoons of tea or warm water and wash it in small sips several times a day. We can also use mint syrup to enrich it with the original taste and aroma, for example, for Christmas desserts. See also this article about the mint tincture recipe .


Mint syrup - recipe

Ingredients

• 1 kg of mint green leaves
• 1 liter of water
• 1 kg of honey
• 1 large lemon or 2 smaller ones

Preparation

Mint leaves come off the stems, pick up impurities and wash well in a basin of cold water. Allow to dry completely.

Then spread the leaves on a plastic bottom and pass over them with a twister to crush them. You can crush the leaves and in the pinch (pestle mortar), if you have.

Put the chopped leaves and the juice left in a large glass jar. Pour spring or filtered water over them. Mix with a wooden spoon and then add the honey and freshly squeezed lemon juice.

Mix well with a spoon until you get a homogeneous composition. Close the airtight jar and leave the plants to soak for 14 days, in a place away from sun and heat.

Stir once every 2 days in the jar for 5 minutes. After 2 weeks, strain the macerate through a double gauze or sieve.

Store the syrup obtained in airtight bottles. It is administered like any syrup, diluted with water in a ratio of 1: 3. You can take 1-3 teaspoons a day.

Due to the fact that it is prepared cold, this syrup stores all the active substances of mint, so that the product obtained has an exceptional medicinal value.

It can be used in many disease:

& # 8211 Digestive disorders
& # 8211 colic
& # 8211 Chemotherapy-induced nausea
& # 8211 memory disorders
& # 8211 headache, stress
& # 8211 overworked intellectual
& # 8211 allergies, allergic rhinitis
& # 8211 nasal congestion, cough, cold symptoms
& # 8211 asthma
& # 8211 convulsions
& # 8211 hepatitis
& # 8211 gallstones and kidney stones
& # 8211 dysmenorrhea
& # 8211 Poor peripheral circulation
& # 8211 prostate cancer
& # 8211 Damage caused by radiation exposure
& # 8211 herpes

1. Wednesday, The Power of Peppermint: 21 Health Benefits Revealed: http://articles.mercola.com/sites/articles/archive/2013/10/14/peppermint-health-benefits.aspx

2. Mariana Borloveanu, THE POWER OF A PLANT - Mint, Cures & Monastic Recipes, no. 1 / October - December 2014: http://www.lumeacredintei.com/reviste/leacuri-retete-manastiresti/leacuri-retete-manastiresti-nr-1-octombrie-decembrie-2014/puterea-unei-plante-menta/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Mint syrup - recipe

Ingredients

• 1 kg of mint green leaves
• 1 liter of water
• 1 kg of honey
• 1 large lemon or 2 smaller ones

Preparation

Mint leaves come off the stems, pick up impurities and wash well in a basin of cold water. Allow to dry completely.

Then spread the leaves on a plastic bottom and pass over them with a twister to crush them. You can also crush the leaves in the pick (mortar with pistil), if you have.

Put the chopped leaves and the juice left in a large glass jar. Pour spring or filtered water over them. Mix with a wooden spoon and then add the honey and freshly squeezed lemon juice.

Mix well with a spoon until you get a homogeneous composition. Close the airtight jar and leave the plants to soak for 14 days, in a place away from sun and heat.

Stir once every 2 days in the jar for 5 minutes. After 2 weeks, strain the macerate through a double gauze or sieve.

Store the syrup obtained in airtight bottles. It is administered like any syrup, diluted with water in a ratio of 1: 3. You can take 1-3 teaspoons a day.

Due to the fact that it is prepared cold, this syrup stores all the active substances of mint, so that the product obtained has an exceptional medicinal value.

It can be used in many disease:

& # 8211 Digestive disorders
& # 8211 colic
& # 8211 Chemotherapy-induced nausea
& # 8211 memory disorders
& # 8211 headache, stress
& # 8211 overworked intellectual
& # 8211 allergies, allergic rhinitis
& # 8211 nasal congestion, cough, cold symptoms
& # 8211 asthma
& # 8211 convulsions
& # 8211 hepatitis
& # 8211 gallstones and kidney stones
& # 8211 dysmenorrhea
& # 8211 Poor peripheral circulation
& # 8211 prostate cancer
& # 8211 Damage caused by radiation exposure
& # 8211 herpes

1. Wednesday, The Power of Peppermint: 21 Health Benefits Revealed: http://articles.mercola.com/sites/articles/archive/2013/10/14/peppermint-health-benefits.aspx

2. Mariana Borloveanu, THE POWER OF A PLANT - Mint, Cures & Monastic Recipes, no. 1 / October - December 2014: http://www.lumeacredintei.com/reviste/leacuri-retete-manastiresti/leacuri-retete-manastiresti-nr-1-octombrie-decembrie-2014/puterea-unei-plante-menta/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Cold blackberry syrup

  • 3 kg of blackberries
  • 1 liter of water
  • Lemon juice
  • 800 grams of sugar per liter of resulting syrup

Method of preparation

Wash the blackberries well with cold water, several times, then drain in a strainer and sprinkle lemon juice on top. When the water has drained well, the blackberries are crushed in a bowl and a liter of cold water is added over them. Leave to soak for 2 days, in a cool and dark place, then strain the syrup through a gauze or a thick sieve in a large bowl.

Depending on the amount of syrup obtained, add sugar. For every 1 liter of syrup, add 800 grams of sugar. Mix the syrup well to dissolve all the sugar, then put the blackberry syrup in bottles and store in the refrigerator.

It can be served simply or with mineral water, ice and mint.

Fresh blackberry syrup

Homemade mint syrup. It is natural and healthy.

Mint syrup is easy to prepare. It can successfully replace commercially purchased beverages. Add a little mint syrup to the glass of water or a cup of tea and instantly change the taste of your favorite drink. Try this simple and easy recipe and quickly prepare a tasty and healthy mint syrup.

Ingredients for 7 bottles (300 ml):

  • 40 sprigs of mint (size about 30 cm)
  • Freshly squeezed juice from a lemon, 2 liters of water
  • 500 gr sugar

How to prepare mint syrup?

Put water and sugar in a saucepan to boil. When the water starts to boil, add the well-washed mint. Leave the pan on the fire for about 10 minutes. Then place the mint bowl in a cool place and leave it there for about 24 hours.The next day, strain the syrup, add the freshly squeezed juice from a lemon and put it to boil. After boiling, pour the hot mint syrup into clean bottles. Thread the caps tightly.

Add a little syrup to the glass of water or a cup of tea and enjoy a healthy and refreshing drink.

Mint syrup helps you strengthen your immunity, because this aromatic plant contains vitamins, calcium and phosphorus.

This drink brings you many benefits: it helps digestion, soothes pain, lowers blood pressure, helps the body relax and clears the airways.

People suffering from gastric ulcer should not consume mint syrup in large quantities. It is also not recommended for people to consume this syrup for long periods of time, because the body may get used to it.


Homemade mint syrup

Homemade mint syrup is a healthy alternative to any sour drink. For those who can get mint directly from the source (someone who stays at home, given that mint is perennial and grows on its own from year to year) I recommend you try this syrup. Mint syrup made from boxes of 250 grams bought from the supermarket is work in vain, if you do not take larger quantities.

You have to remember that the homemade mint syrup will never have an intense green color like the one to buy, but you have to remember that it is put in bottles and kept cold (shade at least) for a few months.

Let me tell you how I did it in the video.

Mint syrup ingredient:

750 grams of washed and wiped / drained mint leaves

scalded ice

How to prepare mint syrup:

1. Boil water for scalding mint. Boil another 1.5 liters of water with 1.5 kg of sugar. In the sugar water syrup put the lemon peel and half a lemon or its juice.

2. In the pan only with water burn the mint for a few seconds. Remove it with a spatula in a bowl of ice water.

3. Drain the mint in a sieve. Put it in the water syrup with sugar that has already boiled. Let the mint boil in the syrup for about 10-15 minutes.

4. Strain the mint again. Keep the syrup in the pot and leave it on the fire for another five minutes until it thickens a little.

5. Pour the hot (not hot) syrup into clean, sterilized bottles. Seal the bottles tightly and keep them cool.

6. Serve in a glass in which you put syrup as thick as a finger and then mineral water and ice. Cool down whenever you want to drink something healthy.