Mint Syrup

Ingredients

• 1.3 cups granulated sugar 
• 1  juice of lemon 
• 2 ounces mint leaves 
• 1 teaspoon sea salt 

Equipment

• bowl
• sauce pan
• sieve
• wooden spoon
• rolling pin
• cheesecloth

Directions

1. Check the mint leaves for any insect life, then tear the leaves into shreds.
2. Put the lemon juice into a large bowl.
3. Add the mint and pound with the end of a wooden rolling pin.
4. Add the sugar and salt and continue to crush the mint leaves to release their menthol essence. Leave to macerate for 8 to 10 hours or overnight.
5. Pour 2 1/2 cups of boiling water over the macerated mint mixture and let stand for a further 12 hours.
6. Strain the syrup through a very fine sieve or cheesecloth into a saucepan. Gently bring to a simmer and simmer for a couple of minutes.
7. Pour into warm, sterilized bottles (see p. 12
8. and seal with screw-caps or corks.
9. This syrup will keep unopened for 4 months, but once opened, it should be stored in the fridge. If you want to keep it longer, it will need to be sterilized in a water bath straight after canning (see p. 125).
10. Taste
11. Book, using the USDA Nutrition Database
12. The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.