Mint Syrup for Vanilla Ice Cream
|Categories:||Ice Cream & Ices, Other Desserts, Fruit Sauces|
|Keywords:||mint, Syrup, simple|
|2 tsp||pure mint extract (or oil of peppermint, etc.)|
|3||drops of green food coloring|
|1/2 c||fresh mint leaves|
Pinched by QueenJean, and 39 more.
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DirectionsIn a small saucepan over medium-high heat, bring water to a boil and add the sugar. Add fresh mint leaves (or mint flavoring -- your choice).
Simmer until thickened. (About 10 minutes.)
Your are looking for a temperature of 223-235* F which is the "thread" stageStrain out the leaves if desired. Transfer syrup to a small metal or glass bowl or boat and let sit for 10 minutes. Can be used warm in this dish, but any extra can be cooled and stored in a covered container for up to one month.NOTE: Can also be made with Creme de Menthe which is how I was first introduced to it many years ago