mint squash recipe /marudhuskitchen
Ingredients
- Mint leaves - 2 handful
- Sugar - 11/4 cups
- water - 1cup and some water for sugar syrup
- Lemon juice - 4 tbsp
- Ginger - 2 inch piece
Instructions
- First prepare sugar syrup by adding sugar and water till it covers the sugar bring to boil and remove the dirt scum and again boil the syrup for 4-5 minutes.2.Remove from fire.3.Take some ginger pieces with some cooled sugar syrup and mint.4.Blitz to a puree add this to syrup and bring it to boil for few minutes.5.Switch off and let it stand for 30 minutes so that all the juices gets incorporated and add lemon juice.6.Filter the juice and store it in a sterilised jar after cooling.7.For preparing the juice add one part of juice with 2 parts of water with some ice cubes and serve.
Notes
Instead of lemon juice you can add citric acid.
Even little salt can be added to elevate the punch.
This keeps well for 10 to fifteen days if kept in refrigerator.
I have not added any colour kept it as it is if you like add some green colour.
Sugar can be replaced with Jaggery.
Even little salt can be added to elevate the punch.
This keeps well for 10 to fifteen days if kept in refrigerator.
I have not added any colour kept it as it is if you like add some green colour.
Sugar can be replaced with Jaggery.