Here in Italy, Latte e Menta, Milk and Mint, is a traditional summer fresh drink. Nourishing, rich, and refreshing.
Here’s how to make the syrup with fresh mint and the summery drink by adding the syrup to iced cold milk. It’s a recipe from Ortigia’s Simposio: a travel cookbook about Sicily’s jewel city!
the last cookbooks
VENICE
The city of Opulence.
FLORENCE
The city of Renaissance.
MATERA
The city of Sassi.
Italian Mint Syrup and Latte e Menta
Servings 1 small bottle
Ingredients
- 1 oz fresh mint leaves 30 gr
- 1+1/2 cup white sugar 300 gr or 10.6 oy
- 8.4 oz water 250 ml
- 1 glass milk for each serving
Instructions
-
Clean, drain, and dry well the mint leaves.
-
Place them, together with the sugar, in the food processor and pulse until perfectly amalgamated.
-
Pour the mint-sugar into a medium pot, add the water, and bring to a boil. Immediately turn off the heat, put the lid on, and let the syrup sit overnight.
-
The next day, filter the liquid through a fine sieve or coffee filter and transfer it to a well-sterilized glass bottle.
To make mint water
-
To make mint water, add a tablespoon or two to an ice-cold glass of water, mix well, and enjoy.
To make Latte e Menta
-
To make Latte E Menta, add a little less syrup, about a tablespoon, a tablespoon and a half, to a glass of cold milk. Stir and enjoy!
Recipe Notes
You can store the syrup in the fridge for several months!
Make a pitcher for your friends and gather for an Italian Simposio afternoon!
Claudia