Diabolo Menthe with Homemade Mint Syrup
6 ingredients
8 steps
What you need
- 20 g (3/4 oz) fresh mint leaves, stems removed
- 100 ml (scant 1/2 cup) water
- 150 g (3/4 cup) granulated sugar
- 90 ml (6 tbsp) mint syrup, from the batch made in steps 1-5
- 1 l (4 cups) chilled sparkling lemonade
- ice cubes, to serve
Method
Restated from the original video
- 1
Rinse the mint leaves and put them in a heatproof bowl.
- 2
Boil the water and pour it over the mint. Cover the bowl with plastic wrap and leave it to infuse for 24 hours.
- 3
Strain the liquid into a small pan, pressing the leaves to get all the liquid out.
- 4
Add the sugar and heat gently, stirring, until it dissolves. Bring to a boil and take the pan off the heat once the syrup coats the back of a spoon.
- 5
Pour the syrup into a clean bottle and cool. The batch makes about 170 ml (3/4 cup) and keeps in the fridge for a few weeks.
- 6
Divide 90 ml (6 tbsp) of the syrup among 4 tall glasses and add ice.
- 7
Top each glass with about 250 ml (1 cup) of chilled lemonade and stir once, gently.
- 8
Serve right away. Add more syrup for a stronger mint taste.
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Imported from femmeactuelle.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.