Mint-lime syrup (low carb possible)

Today I have a little basic recipe for you ... a delicious mint-lime syrup. It is the ideal basis for refreshing drinks and tastes wonderfully like summer with its fine and delicious aromas of mint and lime. It tastes not only delicious and refreshing in a little chilled sparkling water, but also as an ingredient for refreshing drinks or cocktails. ♥Minz-Limetten-Sirup

Above all, you can not only conjure up delicious drinks with it, but also process your mint in the garden. Because with us it is literally rampant at the moment and I can't drink as much mint fresh or dried as tea and use it to flavor as there is. I even have dried mint left over from last year.

So this year I turned some of the mint into syrup. And since I find the combination of mint and lime particularly tasty, I grabbed a few more limes right away. Of course, it is also worth preparing larger quantities here. Then you simply double the recipe. We have almost used up the first batch of mint-lime syrup. It seems to me that our mint will last forever this year. So I'll probably be making new syrup again soon. If you don't like limes that much, you can also make this recipe with lemons as a mint-lemon syrup. Here you can find recipes for one Raspberry Ice Tea Concentrate (without flavoring), Low carb iced tea concentrate, raspberry syrup and Orange syrup. So you are well prepared with refreshing drinks against hot summer weather ... ♥

Ingredients for the mint and lime syrup:

(for about 0.7l)

  • about 30-40g fresh mint leaves, about 1 bunch (I: Moroccan mint)
  • 300g water
  • Zest of 1 untreated lime (thinly peeled with a peeler)
  • 300g (brown cane) sugar or Xylitol (Birch sugar)
  • 250g lime juice (from approx. 6-7 limes, depending on size)
  • 1 tsp citric acid

(If you like it sweeter, you can also use 400g or even 500g sugar.)

Prepare mint and lime syrup:

  1. Wash the mint, pluck from the stalks and roughly chop.
  2. Put in a saucepan with the water, bring to the boil and simmer for 10 minutes.
  3. Then let it steep for 1-2 hours.
  4. Drain through a fine sieve or cheesecloth, collecting the brew.
  5. Bring about 250g stock, sugar, citric acid and lime juice to the boil again and simmer for about 15 minutes without the lid.
  6. Fill into sterilized or hot rinsed bottles while still hot and close immediately.

 

PREPARATION IN THE THERMOMIX®:

  1. Wash the mint and pluck the stems.
  2. Put the water, mint leaves and lime zest in the mixing bowl, 10 sec / speed 8
  3. Cook for 15 minutes / 100 ° C / level 1.
  4. Then let it steep for 1-2 hours.
  5. Drain through a fine sieve or cheesecloth and collect. Rinse out mixing bowl if necessary.
  6. Pour approx. 250g stock, sugar, citric acid and lime juice into the mixing bowl, 20 minutes / 100 ° / level 1 / without measuring cup. Put on the cooking insert as a splash guard.
  7. Fill into sterilized or hot rinsed bottles while still hot and close immediately.

Minz-Limetten-Sirup



 

Instagram Banner Cookie und Co

* Affiliate link for Amazon: As an Amazon partner, Cookie and Co earn a small commission on qualified sales, which is used to finance part of the additional costs.

New recipes

Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites

2 thoughts on “Minz-Limetten-Sirup (Low Carb möglich)”

    1. It can be kept for a few weeks with sugar. In the sugar-free version, I would first carefully say 4 weeks. Best kept in the refrigerator. LG Sonja

Leave a Comment

Your email address will not be published. Required fields are marked *

The maximum upload file size: 200 MB. You can upload: image, audio, video, document, spreadsheet, interactive, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

en_USEnglish