Bo Friberg

Mint Decorating Syrup

Preparation info
  • Yield: approximately

    1¼ cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • ⅓ ounce (10 g) fresh peppermint leaves
  • 1½ cups (360

Method

  1. Coarsely chop the mint leaves. Reserve 1 tablespoon (loosely measured) and place the remainder in a saucepan with the simple syrup and mint liqueur.
  2. Bring to a boil and reduce by one-quarter. Test the consistency by placing 1