With National Ice Cream Month coming to a close, it's time to move on to lighter fare. But it's still brutally hot outside, so I'm still not wanting to, you know, cook.
As a result, I decided to go with something simple, refreshing, and versatile: mint syrup.
As a result, I decided to go with something simple, refreshing, and versatile: mint syrup.
Mint is the perfect antidote to summer's woes. The candy commercials get it right: take a bite of peppermint or spearmint, and your core temperature seems to plummet.
Personally, I plan to spend this sweltering weekend on my front porch, keeping cool with a variety of minty treats. And they all start with this basic mint syrup, a summer staple you can make for a specific recipe or simply keep in the fridge for whenever you want an extra dose of refreshment.
2/3 - 1 oz. fresh mint leaves
1 c. sugar
Chop the mint. Combine the mint, sugar, and 1 c. water in a small saucepan. Bring to a boil, stirring until sugar dissolves.
Simmer syrup (without stirring) 2 minutes. Allow the syrup to cool for 15 minutes, then pour through a fine mesh sieve to remove the mint. Cover and chill up to two weeks.
Simmer syrup (without stirring) 2 minutes. Allow the syrup to cool for 15 minutes, then pour through a fine mesh sieve to remove the mint. Cover and chill up to two weeks.
What to do with it:
- Add a couple of tablespoons of the chilled syrup to lemonade, limeade, iced tea, or a combination of the above.
- Drizzle the syrup over well-chilled cubed or sliced watermelon (1/2 to 3/4 of a cup of syrup is enough for a regular-sized seedless watermelon). If you like, squeeze the juice of a fresh lime (or two) over the melon, too.
- Make minted hibiscus iced tea: Bring 6 cups of water to a boil. Remove from heat, stir in 1 oz. dried hibiscus flowers, cover, and steep for 10 to 15 minutes. Strain the tea. Stir in another 4 cups cold water and 1 cup of the minted syrup. Serve chilled over ice with wedges of fresh lime.
- Make mojito slushies: combine 1 recipe of the syrup with 1/2 c. fresh lime juice, 1/2 c. light rum, and 8 cups crushed ice in a blender and, well, blend!
The weather has been so intemperate this summer, even the mint wilted. If, however, there's any to be saved, what a great use. Thanks.
ReplyDeleteI have a huge patch of mint just begging to be used. This is perfect! Thanks for sharing. :)
ReplyDeleteSupposed to be 99 degrees today. I think it's *already* 99 and it's 9:00 a.m.! Thanks so much, Wendy, for this refreshing recipe!
ReplyDeleteLovely ideas, Wendy. Just thinking about your mint syrup drizzled over watermelon is lowering the temperature in the room!
ReplyDeleteHave a great Saturday,
~ Cleo Coffeehouse Mystery.com
Cleo Coyle on Twitter
And I have this wonderful chocolate mint plant... what a great idea
ReplyDeleteDave (formerly Year on the Grill)
Enjoy, everyone ... it really is delicious. :)
ReplyDeleteHibiscus tea is one of my favorites, hot and cold. I'm eager to try it with mint! Yum!
ReplyDelete~ Krista