The lemon-mint blend is the perfect combination of freshness and acidity. This syrup is a delight for topping ice creams made with the Ninja Creami, but also for enhancing sorbets or refreshing drinks. With its invigorating freshness, it's a summer staple, but it can also enhance more wintry desserts.
Ingredients :
- 250 ml of water
- 200 g of sugar
- 1 lemon (zest + juice)
- 5 to 6 fresh mint leaves
- 1 tablespoon additional lemon juice (optional, for a more tangy taste)
Preparation :
- Heat the water and sugar
in a small saucepan, mixes water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. - Add the lemon zest and juice
Add the lemon zest and juice to the pan. This will already give a nice tangy note to the syrup. - Add the mint
Add the fresh mint leaves to the pan. Let it steep gently over low heat for about 10 minutes to allow the mint to release its aromas. - Add extra lemon juice (optional)
If you want an even more tangy and refreshing syrup, add an extra tablespoon of lemon juice at the end of cooking. - Strain the syrup
Pass the mixture through a fine sieve to remove the mint leaves and lemon zest. - Let cool
Let cool to room temperature before pouring the syrup into an airtight container. It keeps well in the refrigerator for about a week.
My Personal Tip:
This lemon-mint syrup is perfect for topping vanilla or yogurt ice cream with Ninja Creami. It also pairs wonderfully with lemon sorbet or even berry ice cream for a fresh and fruity contrast. And if you love summer drinks, this syrup is perfect for homemade lemonade or a mocktail mojito for total refreshment!
Here's a simple yet ultra-fresh recipe to add a tangy, herby touch to your Ninja Creami frozen creations. With this lemon-mint syrup, your desserts and drinks will be even more refreshing and full of pep!
