John Myers
Syrup: Raspberry and Mint Syrup
The perfect syrup: raspberry and mint syrup recipe with a picture and simple step-by-step instructions.
- 1 bunch Nana mint
- 1 liter Water
- 500 g Sugar
- Kernels and leftovers of raspberries
- I don’t like seeds with raspberry jam, so I always pass the fruit pulp through a sieve. This is where the seeds and some fruit remains are left over. I use these as follows:
- Put the raspberry leftovers, mint, water and sugar in a saucepan. (I took the pot by boiling the raspberry jam beforehand, so I also used this leftover in the pot.)
- Bring to the boil and simmer over low heat for about 10-15 minutes.
- Then put through a sieve into a bottle, seal it.
- Mixing a little syrup with boiling water makes a delicious tea and, with cold water, makes a refreshing drink.
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