If you have a lot of mint in your garden or on your balcony, this is a recipe that I recommend.
Besides to be drank pure, this liquor should give a refined flavor to ice cream, in particular to chocolate ice cream and also to other delicious desserts.
You should use a mix of different mint. The choice is yours.
Ingredients: about 100 beautiful fresh mint leaves, 1 lemon, 1 liter of alcohol from liquor at 95 °, 1 liter of water, 800g of sugar.
Wash and dry the mint leaves and take from lemon its zest, removing the white part. Put mint leaves and lemon peel in an airtight glass jar and cover with alcohol. Close the jar and place it in a dark place for about 2 weeks (but not more), stirring contents every day.
After 2 weeks, filter very well the contents of the vessel s. Now you an alcoholic mint extract.
Mix water with sugar, put it on the fire and let it boil 5 minutes. Remove from heat and add 1 or 2 tsps sugar more, Let the syrup cool and when it is completely cold join it to the mint alcohol.
Pour the liqueur in well cleaned and if possible, also well shapely bottles.
If you want, you can vary the amount of water. Putting less than 1 liter, you will get a pretty strong mint extract ready to be drunk, diluted with ice water, or to be used to give a particular scent to a cream or a dessert.
I've tasted it first time when a friend gave me a small and very pretty bottle as Christmas gift .
I have no pictures for the moment, but will arrive shortly. In fact, me too I'm preparing this delicious liqueur in these in this moment,
Besides to be drank pure, this liquor should give a refined flavor to ice cream, in particular to chocolate ice cream and also to other delicious desserts.
You should use a mix of different mint. The choice is yours.
Ingredients: about 100 beautiful fresh mint leaves, 1 lemon, 1 liter of alcohol from liquor at 95 °, 1 liter of water, 800g of sugar.
Wash and dry the mint leaves and take from lemon its zest, removing the white part. Put mint leaves and lemon peel in an airtight glass jar and cover with alcohol. Close the jar and place it in a dark place for about 2 weeks (but not more), stirring contents every day.
After 2 weeks, filter very well the contents of the vessel s. Now you an alcoholic mint extract.
Mix water with sugar, put it on the fire and let it boil 5 minutes. Remove from heat and add 1 or 2 tsps sugar more, Let the syrup cool and when it is completely cold join it to the mint alcohol.
Pour the liqueur in well cleaned and if possible, also well shapely bottles.
If you want, you can vary the amount of water. Putting less than 1 liter, you will get a pretty strong mint extract ready to be drunk, diluted with ice water, or to be used to give a particular scent to a cream or a dessert.
I've tasted it first time when a friend gave me a small and very pretty bottle as Christmas gift .
I have no pictures for the moment, but will arrive shortly. In fact, me too I'm preparing this delicious liqueur in these in this moment,
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