Mint again. When I made the syrup, it turned a ghoulish browish-black ;o) Any tips so

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dawnnys

Well-known member
that I won't get this problem? I know it's probably because I'm "cooking" the mint when I extract the oils while boiling it, but are they any alternatives? I think you can infuse granulated sugar just by putting the leaves in where you keep your sugar? Any liquid techniques, tho, that won't turn the syrup black.

Just what I need - sugary syrup! But I did try a tiny bit in with some iced tea last night and it was pretty good. Just muddy-looking.

Thanks in advance.

 
REC: Mint Syrup. Two cups sugar, one cup water, one cup loosely packed fresh mint leaves...

strip leaves from stems. Don't use stems. Bring sugar and water to a boil, stirring just until sugar dissolves, add mint leaves, lower heat and simmer, one minute. Remove from heat, cool. Pour mixture through a strainer to remove mint leaves. My syrup is usually a light greenish color, that I store in a syrup server, to add to tea as desired. Hope this helps.

 
I posted a similar (= amounts sugar and water) recipe above from FC and it doesn't turn black. Just

bring to a simmer and let it steep. Like Marianne, I used leaves only, no stems.

 
I would go with this method. Most herbal "teas" are tisanes and. . .

are usually not boiled, they are rather steeped for quite a long time (10 min +).

I guess simmering/boiling in your case brought out the "ick" in the mint tea's looks.

You might also want to make a syrup, simple syrup, and pour it when quite warm over your tea leaves and then let steep tisane-style. You could then bring briefly to a boil again and store in a glass jar in the fridge.

 
Thanks Marianne, Curious1 (Jeanne), and mistral - I think I was overcooking them

I only used the leaves (because I like to "zip" them off the stem!) but I cooked them to death with the 10 minutes or so of boiling them. I'll try your way.

That was supposed to be a "?" after "Jeanne".

 
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