#32 Basi e Premix - Come preparare il MIGLIORE SCIROPPO di MENTA VERDE naturale (senza coloranti)

👉 bit.ly/EliaCalòYOUTUBECHANNEL Discover my YouTube channel, who I am, and what I do. Click the link above and, if you like these videos, SUBSCRIBE TO THE CHANNEL. =================================================================================================================== #MintSyrup #Bartender #Cocktails In this video, I'll show you how to make the BEST mint syrup for your drinks, with a recipe that's perfect for me! Have you had any experience with this syrup? Let me know what your experience was in the comments! ================================================================================== Hello and welcome to my playlist dedicated to Il Giardino sotto il naso Bases and Premixes. This video is dedicated to a really useful recipe, in my opinion, one of those recipes everyone is looking for! It's the recipe for the PERFECT AND VERY GREEN MINT SYRUP for your cocktails and more. I've been trying to make mint syrup for a long time, and I've done several tests, but... I have to be honest... they're all unsatisfactory! There are many recipes online, and some of them are downright absurd, in my opinion! Not long ago, I found myself talking with my friend Andrea Schito—Prosit Bar in Cursi (Lecce) and the "Shake and Strain" school in Lecce—and he recommended a recipe that I tried at home and found to be really good! Mint syrup (I'm talking about the "homemade" kind, not the commercial kind, obviously) usually has three problems: it has a bland aroma and flavor; it's a brownish color, which isn't very appealing; and it has a cooked flavor due to some of the preparation methods. So today, I'm sharing the recipe Andrea recommended to me! What we need: 60g fresh mint leaves, washed and dried (I added a handful of wild mint, Calamintha Nepeta, for a wild touch) 375g powdered sugar (which you can grind with a coffee grinder) drinking water (we'll need a little for blanching the mint and 200ml for the syrup) ice baking soda (about 3g) ascorbic acid (optional) coffee grinder, blender, saucepan, various cups, scales, measuring cup, squeezer. Let's proceed: 1. I pick the mint and wash and dry the leaves thoroughly; 2. I grind 375g powdered sugar with a coffee grinder; 3. I prepare a pot of boiling water (to which I add the 3 grams of baking soda) and a bowl of water and ice, to proceed with the blanching: I blanch the mint leaves in boiling water (with the baking soda) for 6 seconds and immediately drain them and pour them into the bowl of water and ice, thus stopping the cooking process; 4. I place the mint leaves, 375 grams of powdered sugar, and 200 ml of the mint cooking water in my blender (I can also add a pinch of ascorbic acid, which will help preserve the bright green color); 5. I blend well until the mixture is smooth. 6. I strain the mixture into my squeezer or any jar; 7. I label and store in the refrigerator for up to 3-4 days! This recipe may seem a bit complex, but I assure you the end result is excellent: a bright green, yummily minty mint syrup, perfect for your alcoholic and non-alcoholic cocktails! Now, I'm waiting for your comments below this video, and let me know if you'd like to explore any specific topics in more depth. I'll be happy to create new content for you! SHARE the video with your friends and leave a big 👍 "LIKE" Let's stay in touch - Here are my social media channels: 👉 Facebook: http://bit.ly/EliaCalòFACEBOOK 👉 Instagram: http://bit.ly/EliaCalòINSTAGRAM 👉 YouTube: http://bit.ly/EliaCalòYOUTUBECHANNEL 👉 Website: http://bit.ly/EliaCalòSITO 👉 LinkedIn: http://bit.ly/EliaCalòLINKEDIN Did you know we can make your event unique throughout Italy with a banquet at "Il Giardino sotto il naso"? Call us or send us a WhatsApp message at 3275928626 (Elia) or 3463946545 (Betty) or write to us at [email protected] And in the meantime...experiment and always have fun! See you in the next video. Elia Calò PLEASE NOTE: Collect plants/fruits in uncontaminated places (for example, from pesticide use) and away from busy roads; If the land isn't yours, make sure it's not private land; you must be authorized to harvest; Remember that if you own a bar/café, you can't prepare homemade recipes unless you have the appropriate permits. These are demonstration videos created for those who want to try these recipes AT HOME. If you have a restaurant and want to prepare homemade products, you must have an authorized laboratory and update the HACCP manual with your reference biologist, who will handle the process after verifying the feasibility of these preparations.