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!
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Italian Mint Syrup and Latte e Menta
- 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
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!
You can store the syrup in the fridge for several months!
Make a pitcher for your friends and gather for an Italian Simposio afternoon!