Many people sometimes want to diversify their diet with various syrups, but we are scared by the calorie content and composition..
As a rule, there is nothing useful in the composition of syrups..
If we are talking about a natural product, then its price will be incredibly high, notes our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
How to make natural mint syrup?
Necessary components
– a large bunch of mint (about 150 grams);
– half a medium-sized lemon;
– a glass of water and sugar.
Cooking process
Wash the mint thoroughly and chop with a knife. Cut the lemon into slices. Transfer the ingredients to a saucepan or saucepan, pour in a glass of water.
Bring to a boil and reduce heat to low. Cook for five minutes and remove from heat. Wait until the liquid reaches room temperature, put in the refrigerator overnight.
Our preparation needs to be filtered, add sugar and return to the stove. After boiling, simmer the syrup on minimum heat for five minutes.
This syrup can be used within 14 days if stored in the refrigerator.
Many people sometimes want to diversify their diet with various syrups, but we are scared by the calorie content and composition..
As a rule, there is nothing useful in the composition of syrups..
If we are talking about a natural product, then its price will be incredibly high, notes our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
How to make natural mint syrup?
Necessary components
– a large bunch of mint (about 150 grams);
– half a medium-sized lemon;
– a glass of water and sugar.
Cooking process
Wash the mint thoroughly and chop with a knife. Cut the lemon into slices. Transfer the ingredients to a saucepan or saucepan, pour in a glass of water.
Bring to a boil and reduce heat to low. Cook for five minutes and remove from heat. Wait until the liquid reaches room temperature, put in the refrigerator overnight.
Our preparation needs to be filtered, add sugar and return to the stove. After boiling, simmer the syrup on minimum heat for five minutes.
This syrup can be used within 14 days if stored in the refrigerator.
Many people sometimes want to diversify their diet with various syrups, but we are scared by the calorie content and composition..
As a rule, there is nothing useful in the composition of syrups..
If we are talking about a natural product, then its price will be incredibly high, notes our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
How to make natural mint syrup?
Necessary components
– a large bunch of mint (about 150 grams);
– half a medium-sized lemon;
– a glass of water and sugar.
Cooking process
Wash the mint thoroughly and chop with a knife. Cut the lemon into slices. Transfer the ingredients to a saucepan or saucepan, pour in a glass of water.
Bring to a boil and reduce heat to low. Cook for five minutes and remove from heat. Wait until the liquid reaches room temperature, put in the refrigerator overnight.
Our preparation needs to be filtered, add sugar and return to the stove. After boiling, simmer the syrup on minimum heat for five minutes.
This syrup can be used within 14 days if stored in the refrigerator.
Many people sometimes want to diversify their diet with various syrups, but we are scared by the calorie content and composition..
As a rule, there is nothing useful in the composition of syrups..
If we are talking about a natural product, then its price will be incredibly high, notes our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
How to make natural mint syrup?
Necessary components
– a large bunch of mint (about 150 grams);
– half a medium-sized lemon;
– a glass of water and sugar.
Cooking process
Wash the mint thoroughly and chop with a knife. Cut the lemon into slices. Transfer the ingredients to a saucepan or saucepan, pour in a glass of water.
Bring to a boil and reduce heat to low. Cook for five minutes and remove from heat. Wait until the liquid reaches room temperature, put in the refrigerator overnight.
Our preparation needs to be filtered, add sugar and return to the stove. After boiling, simmer the syrup on minimum heat for five minutes.
This syrup can be used within 14 days, provided it is stored in the refrigerator.
