CRÈME DE MENTHE
(Makes approximately 2 Litres)
This is a very refreshing liqueur that is great on ice cream or even on it’s own as an aperitif. A good place to keep it (if you have the room) is in the freezer.
Unfortunately, the Kiwis are particularly fond of their doll-sized appliances (don’t get me started on the laundry situation), so I keep my homemade liqueurs in a small storage area where hubby likes to keep his wine collection…it’s also a nice storage area for Santa when he needs to drop off a few items early.
One upcoming recipe to watch for will be Grasshopper Pie, using this lovely liqueur. I may even make a Grasshopper milkshake or two with a lovely Kapiti Coast Vanilla Bean Ice Cream…mmm. We can hardly wait! Summer is nearly here – bring it on!!!
INGREDIENTS:
2 Cups Water
5 Cups Sugar
1 Cup Fresh Mint Leaves
2 Tbsp Peppermint Essence/Extract
2 Tsp Green Food Colour
1 Litre Vodka
DIRECTIONS:
In a stockpot, combine water and sugar and bring to a boil to form a syrup base.
Allow the syrup to simmer approximately 2-3 minutes then remove from heat and gently stir in mint leaves.
Leave it in a cool place for a few hours until the syrup reaches room temperature again, then remove mint leaves and discard them.
Now add the peppermint essence, food colouring, and vodka then mix well.
Next, pour the mixture into sterilized glass bottles and make sure to use an airtight seal once they are full.
Store in a cool, dark place for at least 2 weeks before consuming.
See? This is ‘easy as’ and really yummy. The hardest part is waiting to try it! These make great gifts too, so make sure you get the appropriate size when purchasing your decorative bottles.
Unfortunately, the Kiwis are particularly fond of their doll-sized appliances (don’t get me started on the laundry situation), so I keep my homemade liqueurs in a small storage area where hubby likes to keep his wine collection…it’s also a nice storage area for Santa when he needs to drop off a few items early.
One upcoming recipe to watch for will be Grasshopper Pie, using this lovely liqueur. I may even make a Grasshopper milkshake or two with a lovely Kapiti Coast Vanilla Bean Ice Cream…mmm. We can hardly wait! Summer is nearly here – bring it on!!!
INGREDIENTS:
2 Cups Water
5 Cups Sugar
1 Cup Fresh Mint Leaves
2 Tbsp Peppermint Essence/Extract
2 Tsp Green Food Colour
1 Litre Vodka
DIRECTIONS:
In a stockpot, combine water and sugar and bring to a boil to form a syrup base.
Allow the syrup to simmer approximately 2-3 minutes then remove from heat and gently stir in mint leaves.
Leave it in a cool place for a few hours until the syrup reaches room temperature again, then remove mint leaves and discard them.
Now add the peppermint essence, food colouring, and vodka then mix well.
Next, pour the mixture into sterilized glass bottles and make sure to use an airtight seal once they are full.
Store in a cool, dark place for at least 2 weeks before consuming.
See? This is ‘easy as’ and really yummy. The hardest part is waiting to try it! These make great gifts too, so make sure you get the appropriate size when purchasing your decorative bottles.
Enjoy…
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3 Thoughts & Remarks:
Interesting, I had no idea you could make that stuff!
You have a beautiful blog layout. I tried my hand at Strawberry Sherry this year to disasterous results. This mint vodka sounds much easier. I'm going to have to wait until next summer to try it though as mint is finished for the year here. :(
I absolutely love your idea of a "naughty" milkshake. It made me laugh. My strawberry sherry unfortunately molded! I'm not remembering the total recipe clearly, but I remember cut strawberries, sherry, and sugar. You heat the sherry and dissolve the sugar and then add the strawberries and let it sit for six weeks. I was supposed to use a jar, but I didn't have one that large so I used a bowl and just covered it well with plastic wrap and set it aside for the six weeks. At the end of the time however, there was quite a science experiment happening on the top. I think that since I used a bowl, too much of the strawberry part was out of the alcohol which is why it molded. I'll try it again in the spring with a jar this time because it had the potential to just be wonderful! I can't wait to try some of your alcohol recipes. I'll let you know how they turn out when I do!
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