||Sephardic, Syrups, Herbs, Gifts
8 c Mint leaves, fresh; chopped
2 1/2 c -Boiling water
8 c Sugar
3 c -Water
Green food colouring
3 tb Mint essential oil
-or mint extract
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
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