Fresh mint is one of the most commonly available herbs, but makes an uncommonly delicious, aromatic liqueur.
Fresh mint liqueur is an important part of any home bar, and produces outstanding results in mixed drinks, in food recipes and even as a simple topping for ice cream. It is used in cakes, pies, mousses, puddings, dessert sauces and even in sauces for lamb. Simply delicious.
- 1 1/4 Cups fresh mint leaves, slightly packed; *
- 3 Cups vodka
- 2 Cups granulated sugar
- 1 Cup water
- 1 teaspoon glycerin
- 8 drops green food coloring (optional)
- 2 drops blue food coloring (optional)
- Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems.
- Measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally.
- After initial aging, strain leaves from liqueur; discard leaves.
- In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool.
- Add cooled syrup to liqueur base, stirring to combine.
- Add glycerin and food color; pour into aging container for secondary aging of 1-3 more months.
- A real good aging container is 1/2 gallon canning jars.