Ginger Mint Syrup

This flavourful and delicious green syrup is a wonderful ingredient for lemonades and cocktails.
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The recipe is inspired by personalities and publications.
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ingredients

  • 1 ltr
    hot water (Water)
  • 1 kg
    white sugar granulated (Sugar)
  • 100 gr
    mint leaves fresh (Herb)
  • 300 gr
    ginger (Herb)
Image: supermachine.art
Timo Wessels
Rights: Creator and Rights Holder
Copyright: All rights reserved

characteristics

Category:
ginger, hot water, mint leaves fresh, white sugar granulated

batch size

batch size:
around 1700 ml
servings:
around 60 Serving

expiration

shelf life:
4 - 8 days
Storage:
fridge
2 to 6 Celsius

steps of production

  1. Step: 1

    Begin by adding white sugar to a container of hot water, and stir the mixture until the sugar is fully dissolved.

  2. Step: 2

    Coarsely chop some ginger, and add it to a blender with some of the sugar syrup. Blend the mixture for two minutes, then strain the liquid through a sieve, wringing out the ginger pulp with your hands.

  3. Step: 3

    Heat some water on the stove, and add the mint leaves to blanch them for about 20 seconds. After blanching, transfer the mint to an ice bath for about a minute, then remove the mint and wring out any excess water.

  4. Step: 4

    Finally, blend some of the ginger syrup with the mint leaves for at least two minutes, until the liquid turns a vibrant green color and the mint leaves are finely chopped.

  5. Step: 5

    Mix the ginger and mint syrups together, and transfer the mixture into a clean, airtight container.

editor recipe notes

This is a very tasty mint ginger syrup. You could use it as an ingredient for mojitos, virgin mojitos, ginger lemonades, and as a part of an Old Cuban.
The issue is that once you blend everything together and the mind leaves are still inside the liquid, after 2 weeks, the flavor might totally change, and the color gets brown. You can not use it then anymore. One way is to strain out the green leaves, but then you might lose some flavor. You can also make a clarification process with agar to keep the mixture clean and vibrant.
But hope you don’t keep your syrup for 2 weeks and already use it up within one week =)

related videos

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related publications

Liquid Intelligence by Dave Arnold
The Bar Book

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