Mint Syrup Recipe

This syrup can be kept all winter. It can be used for various cakes, frozen or as a sweetener in the preparation of soft drinks.

• 200 g mint leaf
• 1 kg of sugar
• 2 tablespoons of honey
• 1 1 1/2 l water
• Green food coloring (optional)

Porti: –

More than 120 minutes more

The mint leaves I washed well and left them to be sworn. Water with the sugar I put on the fire in a saucepan. After the sugar melted, I put the mint, covered the saucepan with a lid and let 15 minutes boil until the mint changed color. I took out the mint leaves with the foam, I added the honey and let the fiber on low heat for about 3 hours. I took the drop test, like sweets. When it was almost done I added colorant and I left for a few minutes to boil. I snuck the syrup through a sieve in which I put a gauze and put it hot in sterilized bottles. I closed them hermetically and left them until the next day covered with a thick towel to cool.