WHB is back with kalyn this week and since i am a lazy little tart this week, i decided to make something easy and quick that will last for a while.
this peppermint sirup is a wonderful thing for the pantry, something to sweeten your fruitsalads, spice up your couscous and even an avocado soup or a simple green salad. you could even add a splash of this to champagne or just a glass of water. this humble little recipe was given to me by the lovely tanja grandits. a wonderful cook and such a great girl to be with - she loves pink aprons and laughes very loud - really, she is a bit like me (or i am a bit like her). the recipe was taken from her latest cookbook AROMA.
30 twigs fresh peppermint (try to get maroccan peppermint)
zest of one lemon
1/2 liter hot (boiling) water
1 cinnamon stick
8 allspice grains
1/2 teaspoons of coriander grains
wash the peppermint and pat dry. reserve 3 twigs, pluck the rest and mix in a bowl with the lemon zest. douse with the hot water, then cover the bowl with clingfilm and let rest in the fridge overnight.
the next day, pass the liquid through a sieve , put in a pan with the sugar and bring to a boil, let simmer for about 10 minutes.
put the rest of the ingredients in a preserving bottle and add the hot sirup. close bottle and keep in a cool place.