MINT SUGAR RECIPES

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HOMEMADE MINT SUGAR WITH FRESH MINT - REBOOTED MOM



Homemade Mint Sugar with Fresh Mint - Rebooted Mom image

A simple 2-ingredient mint sugar that's perfect for topping fresh fruit, a rimmed summer cocktail drink or even stirring into a chocolate milkshake.

Provided by Sheryl

Categories     Condiment

Total Time 5 minutes

Cook Time 5 minutes

Yield 1

Number Of Ingredients 2

1/2 C. fresh mint leaves
1 C. organic cane sugar

Steps:

  • Combine the mint and sugar in your food processor and pulse until the mixture is finely combined - sugar should be well ground with no visible mint leaves remaining.
  • Store in an airtight container for up to 3 days.

MINT SIMPLE SYRUP RECIPE | ALLRECIPES



Mint Simple Syrup Recipe | Allrecipes image

Fresh mint leaves are steeped with sugar and water to create a minty fresh sweet syrup to add a refreshing lift to cocktails, mocktails, pastry glazes, and frozen desserts. Store in the refrigerator for up to 1 month.

Provided by foodelicious

Categories     Side Dish    Sauces and Condiments    Syrup Recipes

Total Time 41 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield 1 cup

Number Of Ingredients 3

1 cup water
1 cup white sugar
1 cup fresh mint leaves

Steps:

  • Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
  • Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

Nutrition Facts : Calories 97.8 calories, CarbohydrateContent 25.2 g, ProteinContent 0.1 g, SodiumContent 1 mg, SugarContent 25 g

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    2. Buy yourself a ripe pineapple. It should smell slightly sweet and you should be able to remove the leaves quite easily. Cut both ends off and peel the skin with a knife, removing any little black bits. Then cut the pineapple into quarters and remove the slightly less tasty core, which I usually discard or suck on while preparing the rest of the dish. Finely slice your quarters, lengthways, as thin as you can. Lay out flat in one or two layers on a large plate. Don't refrigerate this – just put it to one side.
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