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Jenny's favourite milkshake flavour is spearmint, but it is almost impossible to source the syrup through regular retail channels. So, we decided to make our own!!
All you need do is grow some spearmint in your garden, which we were able to do with ease. And if we can grow it, anyone can grow it. We started with a seedling punnet from Bunnings and ended up with a healthy, verdant potful, ready for harvest.
Collect some leaves, cook up the syrup and you are just one step away from a luscious milkshake.
Our spearmint plants have been so healthy that each time we have harvested leaves they have bounced right back within a couple of weeks, ready for another harvest. Its like The Magic Pudding!
Below is the recipe for the syrup and some milkshake pics to get you in the mood. :-) The syrup holds a glorious earthy mint taste (nothing like those plasticy commercial syrups, where they seem to think that "green" is a flavour rather than a colour).
It makes up 250ml of syrup, which, depending on your taste, will make up 2 to 4 medium milkshakes.
Ingredients
Ingredients
Equipment Required
Equipment Required
1 cup water
1 cup caster sugar
1 cup fresh spearmint leaves, densely packed
Green food colouring (optional)
Saucepan
Strainer
Bowl / carafe for strained syrup
250ml glass bottle / storage jar
Method
Method
Combine water, sugar and spearmint mint leaves in a saucepan.
Bring to a boil over medium heat, stirring until sugar dissolves.
Simmer for 1 minute; remove from heat and let the syrup steep for about 30 minutes.
Pour the syrup into a temporary holding vessel eg a bowl or carafe, through a mesh strainer, to remove mint leaves; let cool.
At this stage the syrup is a yellowish colour, which you can stay with if you wish. We add a few drops of green food colouring, to give the syrup (and subsequent milkshakes) that typical green hue, just like the leaves. Do feel free to skip this though, as it makes no difference to the flavour.
Pour into a sterilized 250ml glass jar and seal.
Can be stored in the refrigerator for a couple of months (but is unlikely to escape consumption for that long).
The bottled syrup and the spearmint pot in background
Be sure to use cold milkshake tins if you have them. We keep ours in the freezer.
Milk, ice cream, syrup in the blender, ready to rock and roll!
Yummmm
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Drinks, milkshake, herbs, spearmint
Batch Size
Batch Size
The recipe is for a single batch, but we usually make a 3x batch, and use a larger glass storage bottle, so that we don't waste the lovely fresh spearmint when its at its best.
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