Mint for boiling: Remove stems or not?

K

Krishna Defier

New member
Does it make a difference in the flavor, when you're making sugar
syrup?

(Here's the recipe.)

From "The Joy of Cooking," ed. 1943.

MINT CUP

About 2 quarts

Remove the tips and the leaves from:

4 sprigs of mint

Add to them:
2 cups sugar
2 cups water

Boil these ingredients for 5 minutes. Strain the syrup. Add:
2 cups lemon juice
1/4 teaspoon salt

Chill these ingredients well. Immediately before serving add:

1 quart chilled ginger ale (or seltzer).

Lenona.
 
On Feb 28, 9:47?am, Lenona wrote:
I'd remove the stems. If they tell you to, it's probably for a good
reason. I know that cilantro stems are different from the leaves, and
pretty nasty.

--Bryan
 
On Mon, 28 Feb 2011 07:47:42 -0800 (PST), Lenona
wrote:


I think when it comes to only 4 sprigs of mint, you can follow the
recipe as written. However, I don't think that's very much mint to
flavor 2 quarts. I'd probably coarsely chop the leaves to get even
more mint flavor out of them.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Lenona" wrote in message
news:97780594-0d77-4ae5-be8c-392e509e2288@i39g2000prd.googlegroups.com...

I have made this before using an artificial sweetener and diet ginger ale.
I did not personally like the end result. I did use only the leaves. I
think there is more mint flavor in the leaves. But I could be wrong. I
don't think I've ever eaten a stem. But I've eaten plenty of leaves.
 
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