Preparation time: 15 minutes Cooking time: 6 minutes Ingredients (3 servings): 1 cup 20 cl mint leaves with stalks removed 2 liters water 2 kg caster sugar Recipe preparation: Wash the leaves, drain them ...

Mint sirup

Preparation time: 15 minutes


Cooking time: 6 minutes

Ingredients (3 servings):

1 cup of 20 cl mint leaves with stems removed

2 l of water

2 kg of caster sugar

Preparation of the recipe:
Wash the leaves, drain them and put them in a container of a capacity about 3 or 4 l.
Bring the water to a boil and pour over the leaves. Add the sugar, mix well.
Let macerate 1 to 2 days. Stir occasionally so that the sugar dissolves but also to prevent it from remaining at the bottom.
Then, pass this syrup through a sieve or through a muslin. Bring to a boil. Fill the preheated bottles to the brim. Stop butcher immediately and store in a cool, dark place.
Consume before the next season.

Thermomix or cookin version (which I made)

INGREDIENTS

a bowl (at breakfast) of mint leaves

1 kg of sugar

1l of water

dye


STEPS (with thermomix)

Boil a liter of water, and soak your mint leaves for 24 hours

After 24 hours, filter the leaves, and put the juice in the bowl of the thermomix

Add a kilo of sugar

Programmer 45 minutes 80 ° c Vit 2

Once this time has elapsed, program 15 min 100 ° C vit 2

Put this syrup in a bottle

If you want to color it, use coloran t liquid, 13 drops of yellow + 13 drops of blue for 1l of syrup

With this recipe you get 2 l of mint syrup !!

Hello, having time to cook, I will resume my blog and develop it ... yes, I have temp ..... a practical recipe .. ingredients: 1 cup of rice, 1 cup1/2 of water, salt, aromatic herbs or not .., 1cac olive oil. Put the oil in ......

A salad that I tasted in Martinique and I love the refreshing side. We can serve as a verrine or make it in a salad bowl. For 8 people or 20 verrines: 250 g pasta "pearls" 100g salmon or trout 1 tablespoon ......

Simply a little idea of ​​salad with onion confit. And before the party is not bad .. Green salad, hard-cooked eggs, chicken liver cooked beforehand in a frying pan (of them sweet not to dry), onion confit. .....

For this recipe it is precise a filet mignon, I preferred a cheek of beef. For this piece of meat of choice, it is better to order from your butcher who will reserve it for you. Yes, unfortunately we do not always find one filet mignon ......