Chocolate Peppermint Simple Syrup
Simple syrups are a great way to liven up coffee and desserts or create your own unique cocktails. This recipe is for Chocolate Peppermint simple syrup.
2 cup caster sugar
1 cup Chocolate Peppermint leaves chopped
1 cup of water
1 sterilised bottle
Add chopped leaves & water to a pan.
Bring mixture to the boil then simmer until the water has picked up the green. colour from the leaves, about 10-15 mins.
Strain the mixture through muslin to remove all the leaves.
Return water to the pan.
Dissolve the caster sugar in the water
Return to heat &bring to boil.
Pour mixture into a hot sterilised bottle.
Allow the mixture to cool before storing in the fridge.
Your syrup should keep for 2 or 3 weeks.
Vary the amount of chocolate peppermint depending on how strong a flavoured syrup you want to produce.
Wash your bottles in hot water and put in the oven on a low heat for 15 mins to sterilise them.
Use only freshly picked leaves as they rapidly lose their flavour.
Lemon Balm Melissa officinalis and English Lavender Lavandula angustifolia also work well.
Tights work well in place of muslin!