copyright 2015 Art of Living, PrimaMedia,Inc/Maria Liberati
“As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat,”
Pliny
Mint, another flavor of Spring and Summer…a flavor we want to remember all year round.. and Spring is officially almost here..
Mint syrup has become ‘de rigeur’ or a something we can’t do without in my house during the warmer months..to refresh..cool down and create all sorts of drinks and desserts..
Mint Syrup
3 lbs of fresh peppermint leaves (no stems)
2 1/2 cups sugar
1 fresh lemon
1/2 cup water
Wash and clean peppermint, remove leaves from stems. Dry carefully. Pass leaves through a potato ricer.. Place this compost with juice from the mint in a ceramic or glass bowl with juice of one lemon and peel of one lemon.. Let sit ,covered for approx 2 hours. Place water and sugar in a saucepan and let bring to a boil, remove from heat let cool and before it thickens, pour into mint juice and stir. When syrup is cool, sieve out the peppermint leaves, remove lemon peel and place in jars, top.
April 25th..Hope to see you at the Warren Township Library for a sampling and presentation on The Basic Art of Italian Cooking:DaVinci Style
