Best Mint Lemon Syrup Recipes

MINT LEMON SYRUP

Steps:

• In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
• BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

LEMON TERRINE WITH LEMON CONFIT AND MINT SYRUP

Steps:

• For the lemon gelatin: Place 1 cup lemon juice in a bowl. Sprinkle gelatin over, and let stand to soften, 5 minutes.
• Bring sugar and 3 1/2 cups water to a boil over high heat, stirring to dissolve sugar. Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add remaining 3/4 cup juice.
• Pour 1/3 cup gelatin mixture into a 4-cup porcelain terrine mold. Press mint leaves into gelatin. Cover; refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture. Cover; refrigerate until firm, 4 hours.
• For the lemon confit: Heat oven to 300 degrees. Place lemons in a single layer in a Pyrex dish. Combine sugar and 1 cup water in a small saucepan; bring to a boil, stirring to dissolve sugar. Pour over lemons. Bake until translucent, about 45 minutes. Let cool.
• For the mint syrup: Bring sugar and 1/4 cup water to boil over high heat, stirring to dissolve sugar. Let cool to room temperature. Refrigerate. Blanch mint in boiling water for 30 seconds, strain, and plunge into ice water. Drain; squeeze in a kitchen towel to dry. Puree syrup and mint in blender. Strain, and refrigerate for 1 hour before serving.
• To serve: Unmold terrine by dipping briefly into hot water and running tip of knife around edge; invert onto a platter. Serve with lemon confit and mint syrup.

PEACHES & BERRIES WITH LEMON-MINT SYRUP RECIPE - (4.4/5)

Steps:

• Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours). Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.

NO.1 SUMMER SPECIAL MINT LEMON SYRUP

Steps:

• Firstly take one bowl of mint leaves. Clean them and then wash them properly.
• Then add the mint leaves in the grinder jar and add little water and make a paste of them. (If you want you can strain the paste but without straining also it gives very good taste)
• Now keep a wok on gas and add one bowl of water and two bowls of sugar. Let the sugar melt and stir it.
• When sugar is about to melt then add mint leaves paste. Mix it and then add half spoon of salt, half spoon of black salt, rosated cumin seeds powder. Mix everything nicely.
• Then add little edible green colour as it gives very good colour but it is optional if you don't want to add then leave it. Mix it also nicely.
• Let it boil and keep on stirring. When it starts to boil then make the flame low and keep on stirring.
• When it becomes little thick then check it with finger whether it is sticky or not. If it is sticky that means it is ready. Then turn off the gas and add one bowl of lemon juice and mix it nicely.
• When it gets cool then store the syrup in a bottle and keep it in fridge and use whenever you wants to drink something cool.
• For making the drink, take one glass and add some ice cubes then two big spoons of Mint Lemon Syrup and then water. Mix it well.
• Our Mint Lemon Drink is ready to serve.

PEACHES & BERRIES WITH LEMON-MINT SYRUP

Steps:

• Combine peaches, blueberries, lemon juice, sugar and mint in a serving bowl and toss. Cover with plastic wrap and refrigerate until ready to serve (up to 6 hours).
• Right before serving, add raspberries and blackberries and toss gently. Taste and add a bit more sugar if necessary. Garnish with a sprig of fresh mint.