Homemade mint syrup is a real coolness! And what is great is that he marries lots of ice cream flavors made with the Ninja Creami. Imagine it on a chocolate ice cream, or better, a lemon ice cream, for a refreshing and tangy contrast. Come on, I'll show you how to do it!
Ingredients :
- 100 g of fresh mint leaves (the more fresh they are, the better)
- 250 g of sugar
- 300 ml of water
- A few drops of lemon juice (for the little touch of acidity)
Preparation :
- Prepare your mint
starts by rinse the mint leaves well, and let them swarm. They must be very clean to infuse as much flavor as possible. - Infuse the mint
heat the water in a saucepan until thrilling, then adds the mint leaves. Let infuse for about 10 minutes off the heat. Breathe deeply, the smell of fresh mint is already a little relaxation alone! - Add the sugar
filter the mixture to remove the mint leaves, then put the infused water back on the fire. Add the sugar and mix well until it is completely dissolved. - Add the lemon juice
a few drops of lemon juice to balance the sweet flavor and give a little stroke of pep. - Let thicken
cook for a few more minutes to obtain a slightly thickened syrup. Once cooled, pour your syrup into a pretty bottle and keep it in the fridge. And there you go, a homemade mint syrup ready to enhance your desserts!
Ninja Creami Tip:
The homemade mint syrup is the ideal partner of a chocolate ice cream prepared with your Ninja Creami. The marriage of menthol freshness and rich chocolate is a perfect combination for chocolate-eleth lovers. If you have prepared lemon ice cream or even yogurt ice cream with your Ninja Creami, this syrup will bring a touch of subtle freshness that awakens the taste buds.
This syrup can easily be kept in the fridge for three weeks, but between us, it may disappear long before! Do not hesitate to tell me in the comments with which ice ninja creami you associated it.
