| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages, Jams, Spices |
1 |
Bottle |
INGREDIENTS
| 8 |
c |
Mint leaves, fresh; chopped Boiling water |
| 8 |
c |
Sugar Water |
|
|
Green food colouring |
| 3 |
tb |
Mint essential oil or mint extract |
INSTRUCTIONS
Place chopped mint leaves in a crock or deep bowl; add boiling water. Place
a flat dish over the leaves and weight it down. Allow to stand overnight.
Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes.
Meanwhile, squeeze the juice from the mint leaves; add mint juice to the
syrup, bring to a boil, cook 5 minutes and remove from heat. Discard
leaves. Add green food color to make the syrup a bright green. Add the mint
oil and stir. Pour into sterile bottles. Refrigerate. Syrup is ready to
use.
Dilute with cold water or sparkling water. SOURCE: Sabbath chapter in _From
My Grandmother's Kitchen: a Sephardic Cookbook_ by Viviane Bichech Miner
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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