Calamintha Simple Syrup2015-07-11
- 4-5 Calamintha sprigs*
- 1 cup granulated Sugar
- 1 cup Water
- Add the water and sugar to a medium sauce pot and bring to a simmer, stirring to dissolve the sugar (about 2 minutes). Add the Calamintha, stir, and remove from the heat. Allow the Calamintha to steep in the syrup for 2 hours as it cools to room temperature on the counter top. Strain through a fine mesh sieve into a clean stoppered bottle. Store in the refrigerator for up 6 weeks. Yields about 1 cup.
- *We use Calamintha nepeta variety.
Calamintha is a hardy herb native to Italy where it is both cultivated and grows wild. It is used, there, to flavor meat dishes and savory sauces and marinades. Calamintha has an aroma of mint and oregano and a taste of that, along with black peppercorns. It makes a wonderful and flavor-packed syrup. Check out the Calamintha Cocktails we have made so far. The way to get Calamintha is to buy the plant from a nursery and put it in a pot, a window box, or in your herb garden. If you have a hard time getting your hands on some Calamintha, you can substitute our Oregano-Mint Simple Syrup. Cheers!
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