Homemade Ginger Mint Syrup
1 week, keep refrigerated.
- 1 kg shite sugar granulated
- 1 ltr hot water
- 300 gr ginger common
- 100 gr mint leaf
- 1x Bar Spoon
- 1x Medium Prep Bowl
- 1x Saucepan
- 1x Medium Kitchen Sieve
- 1x Mixer
- 1x Knife
- 1x Plastic Cutting Board
Steps of Production
Heat up 1 liter of water. Pour the sugar into a heat-resistant container and add the hot water once it has boiled. Sti until everything is dissolved.
Take the knife and cutting board and chop the ginger coarsely. Put the chopped ginger into the mixer and add around 300ml of sugar syrup.
Take now the ginger and mint and wash them.
Be careful if the syrup is too hot; your mixer head mix spills or explodes.
Now, turn on the mixer at the highest speed and let it run for 2 minutes.
Now you pour everything into a fine mesh sieve sitting over a container. Take on your kitchen gloves, squeeze out the ginger until it's dry, and discard it.
Heat up around 3 liters of water in a pan. While heating up the water, take a bowl and fill it with cold water. Use ice cubes to chill it even more.
Use a tongue to take the mint, blanch it in the boiling water for 20 seconds, and place it into the bowl with ice water for a minute. Stir sometimes so the cold water reaches every mint leaf and stem.
Now remove the mint and wring it out until it's dry.
Chop it finely, place it into the washed mixer, add some ginger syrup, and blend it on the highest speed for 2 minutes,
Combine all syrups together in a container and keep it refrigerated.