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Home » Recipes » Lufthous » Refreshing Mint Syrup using a Lufthous

Refreshing Mint Syrup using a Lufthous

Name: Refreshing Mint Syrup using a Lufthous
Prep time: 52 min
Cook time: PTM
Total time: 86 min
Yield: 1 servings
Cuisine: ["Mediterranean"]

Mastermix, MasterMix Plus, MasterMix E-Touch

(4.8)

Preparation time

52 min

Total time

86 min

Servings

Calories / Serving

2053 Cals

Difficulty

Easy

Dive into the refreshing world of Mint Syrup, a delightful concoction that’s like summer in a bottle! Originating from the lush gardens of the Mediterranean, where mint grows wild and free, this syrup is a sweet ode to the herb’s vibrant personality. With just three simple ingredients – water, sugar, and mint – you can create a versatile syrup that adds a splash of minty magic to cocktails, desserts, or even your morning tea. Fun fact: Mint has been used for centuries for its cooling properties and invigorating aroma, making this syrup not just delicious but also a nod to ancient traditions! So, grab your blender, and let’s concoct some refreshing memories!

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Ingredients

200 g Mint
500 g Water
500 g Granulated sugar
20 g Lemon juice

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Steps

Mint Infusion

Add 200 g of mint, 500 g of water in the food processor bowl.
Mix manual: 15:00min / 100°C / Speed 1.
Setaside the preparation content at the food processor bowl during 30min.

Syrup Creation

Transfer the content of the food processor bowl by using the spatula in a strainer.
Press the mint leaves to extract as much liquid as possible.
Wash the food processor bowl.
Transfer the content of the strainer in the food processor bowl.
Add 500 g of granulated sugar, 20 g of lemon juice in the food processor bowl.
Mix manual: 20:00min / 100°C / Speed 2. Filler cap open

Cooling and Storage

Setaside the preparation content at the food processor bowl let cool.
Transfer the content of the food processor bowl in a bottle.
Setaside the bottle in a fridge.

Serving

Serve Cold.
Mix the Mint Syrup with Water or Sparkling Water to taste. Add Ice Cubes and Fresh Mint leaves for garnish.