fresh mint cordial

Name: Fresh Mint Cordial
Prep time: 25 min
Cook time: 2 h
Ingredients: 1 1/4 cup(s) peppermint, moroccan mint, or spearmint leaves; 1 1/2 cup(s) granulated sugar; 1 dash(es) natural green food coloring; 2-3 dash(es) natural peppermint extract but only if using spearmint

(1 RATING)

38 Pinches

Marie Holfeltz

Sandy, UT

Updated on Oct 12, 2010

Amounts listed in the ingredient list is for a single batch. I quadrupled this recipe because I wanted to bottle it. I didn't add the food coloring because I don't mind the natural mint color (sort of olive-drab)and I did strain mine through cheesecloth to eliminate the sediment. I've canned for years and years and love it, but, this year I got inspired to try some new things by a couple of new books I bought. This recipe is easy and really tasty. It will keep several weeks in your fridge, but I'm canning mine so I have it as long as it doesn't run out.

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prep time 25 Min

cook time 2 Hr

method ---

yield many

Ingredients

1 1/4 cups peppermint, moroccan mint, or spearmint leaves
1 1/2 cups granulated sugar
1 dash natural green food coloring
2-3 dashes natural peppermint extract but only if using spearmint

How To Make fresh mint cordial

Step 1

Put the rinsed, clean mint leaves in a large bowl, add the sugar and pound with end of a rolling pin or a pestle in order to bruise and crush the leaves and sugar to a paste

Step 2

Pour 1 cup of boiling water over mint paste. Stir, cover and leave to infuse for at least 2 hours or until the mixture is completely cold.
Step 3

Strain through a sieve into a saucepan, pressing and squeezing the mint to extract the maximum flavor. Place the pan over medium heat, stirring until the sugar has dissolved, then bring to a boil and boil for 2 minutes. Add your food coloring now if desired, as well as mint extract.
Step 4

Pour immediately into a warm sterilized bottle using funnel. Seal, label and leave to cool, then store in the fridge. Shake before using.
Step 5

If canning, pour into canning jars, add lids and caps and process 20 min (for pints) at 10lb pressure.
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