Mint Syrup
by Tarla Dalal
A universal favourite, the Mint Syrup is one of the most commonly used syrups for cocktail and mocktails around the world. It has a sweet and minty flavour, which appeals to young and old alike.
Easy to make and versatile too, this syrup adds a zesty note to any dessert it is drizzled on. Just scoop out a cup of vanilla ice-cream or strawberry ice-cream and lace it with Mint Syrup, to give it an exotic touch instantly.
You can make a batch of this syrup and store it in an airtight container. Stow it into the fridge to extend the shelf life.
You can also try other homemade syrups like the Sugar Syrup or Ice-Cream with Muscovado Sugar Syrup
Mint Syrup recipe - How to make Mint Syrup
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup
1 1/4 cups mint leaves (phudina)
1 cup sugar
1 1/2 cups water
- Method
- Combine all the ingredients in a deep non-stick pan, cook on a slow flame for 30 minutes, while stirring occasionally.
- Strain the mixture and discard the mint leaves.
- Cool slightly and use immediately or store in an air-tight container and use as required.
| Energy | 68 cal |
| Protein | 0.1 g |
| Carbohydrates | 16.9 g |
| Fiber | 0.1 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 17.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 1.2 mcg |
| Calcium | 2.2 mg |
| Iron | 0.2 mg |
| Magnesium | 0.7 mg |
| Phosphorus | 0.7 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0 mg |
This recipe is very easy to make. The store-bought ones are far more expensive and moreover, mint syrup has limited use so it gets wasted. Thanks for sharing the recipe!