Label
All
0
Clear all filters

Tangy Mint Syrup

Rate this recipe

Preparation info
  • Makes about

    1½ pints

    • Difficulty

      Easy

Appears in

By Aglaia Kremezi

Published 2014

  • About

While looking through an 1862 Turkish cookbook compiled by Turabi Efendi, I came across a vinegar-sugar syrup scented with sweet marjoram called oxymel. Oxymeli (vinegar-honey) is an ancient Greek word that probably referred to similar sweet-sour drinks in antiquity. Sugar has replaced honey, and people continue to enjoy similar syrupy drinks today, especially in Muslim countries where alcoholic beverages are prohibited. Starting with the old book’s basic reci

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title