Try this Fresh Mint Liqueur recipe, or contribute your own.

Still searching for what to cook ?

Name: Fresh Mint Liqueur
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 c Granulated sugar; 1 1/4 c Fresh mint leaves,; 1 ts Glycerin; 2 dr Blue food coloring (opt); 3 c Vodka; 8 dr Green food coloring (opt); 1 c Water

Find the most delicious recipes here

INGREDIENTS

2 c Granulated sugar
1 1/4 c Fresh mint leaves,
1 ts Glycerin
2 dr Blue food coloring (opt)
3 c Vodka
8 dr Green food coloring (opt)
1 c Water

INSTRUCTIONS

* Grow your own mint. You can find it at any garden shops herb rack. Try different flavors. Orange mint is REAL good. 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. If you want more of this get the book " Classic Liqueurs; The Art of Making and Cooking with Liqueurs " by Cheryl Long and Heather Kibbey.

NOTES

Alert editor

Fresh Mint Liqueur

2 c Granulated sugar
1 1/4 c Fresh mint leaves,
1 ts Glycerin
2 dr Blue food coloring (opt)
3 c Vodka
8 dr Green food coloring (opt)
1 c Water

* Grow your own mint. You can find it at any garden shops herb rack. Try  different flavors. Orange mint is REAL good.    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. If you want more of  this get the book " Classic Liqueurs; The Art of Making and Cooking with  Liqueurs " by Cheryl Long and Heather Kibbey.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (1204g)
Recipe Makes: 1 Recipe

Calories: 2763
Calories from Fat: 7 (0%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 44.5mg		2 %
Potassium 536mg		14 %
Total Carbohydrate 309.5g		91 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 301.8g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2763

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe