I have prepared this homemade Mint Syrup “Sciroppo alla Menta” from the three Mint plants that I cultivate in my little garden. I must say that this Mint syrup taste better and different from the the Mint syrup that I used to buy from the grocery store. Thanks to the special “gardener” who made this delicious experiment possible…
for 1 liter of Mint syrup I used this recipe:
75 grams of 3 types of Mint plants
750 grams of sugar
750 ml water
choose the best leaves + 400 grams of sugar + put 100 ml of water into a blender. Blend for 10 minutes.
Put remaining water and sugar into a pot + mint leaves mixture. Bring to a boil for 20 minutes. Let cool for 4 hours or let cool for 24 hours. Drain and put syrup into a sterilized glass container. Put syrup in the fridge. Oh! for 1 glass of mint drink, I used 2 tablespoons of this homemade syrup.
*When preparing syrups from herbs, you must always consider the possibility of being allergic to certain plants!
I never imagined how wonderful it is to walk in the midst of grapevines which produces the famous Prosecco DOCG. Thank you very much to Sara M. for inviting me and friends to visit the winery owned by her sister in-law and for showing us the natural beauty of the hills cultivated with grapes intended for the production of very special Prosecco wines, DOCG(Denominazione di Origine Controllata e Garantita).
250 G CORN FLOUR + 1 TSP OF FINE SALT
100 G ALL PURPOSE FLOUR
50 G RAISINS(SOAKED IN WATER FOR AT LEAST 30 MINUTES)
BOIL THE WATER + ADD LITTLE BY LITTLE THE CORN FLOUR AND SALT. CONTINUE STIRRING UNTIL THE
100 G BUTTER
150 G SUGAR
50 G DRIED FIGS(CUT IN SMALL BITS)
50 G PINE NUTS
1 TBSP OF FENNEL SEEDS
1 LITER OF WATER
BOIL THE WATER + ADD THE CORN FLOUR AND SALT. CONTINUE STIRRING UNTIL DONE. MORE OR LESS AFTER 25 MINUTES. LET COOL.
ADD THE REST OF THE INGREDIENTS.
BAKE AT 180°C FOR 1 HR.