flavoring

How To Make Easy Mint Sauce. Simple, homemade recipe, great with a roast dinner or to use as a marinade!

How to Make Easy Mint Sauce

White Wine Vinegar

Wash the mint well and discard any stalks...

Wash the mint well and discard any stalks which are thick and tough. Then chop finely.

Place the mint in a bowl and add...

Place the mint in a bowl and add 1 Tablespoon of the vinegar. Give it a stir and it should be a thick consistency, like in the photo. If you need a little more vinegar, add a little at a time until you are happy with the thickness. You should be able to have a blob of mint sauce on a teaspoon without it being watery.

Next, add a few teaspoons of sugar and...

Next, add a few teaspoons of sugar and stir well. Taste the mixture, and add a little more sugar until it is as sweet or sharp to your liking. Some people like mint sauce very sweet, others like it sharp, so you must judge for yourself and taste as you add.

Once you are happy with the balance of...

Once you are happy with the balance of taste, place in the fridge (minimum 30 minutes) until you are ready to use. It will keep in an airtight container or covered with plastic wrap for a few days.

A simple DIY for homemade rose extract using organic edible rose petals. This extract is perfect for using within baked goods, puddings, cocktails, other drinks, and even for home and beauty uses. Plus, the process only requires two &#039;ingredients&#039; and a super simple method!

How To Make Rose Extract

Organic Edible Rose Petals

vodka (or rum (70 Proof- 35%))

Wash the rose petals carefully to get off any critters and dirt. Then dry well.

Place the petals in a large sterilized glass jar and then pour the vodka over the petals, making sure to completely cover them in the liquid. Then close the jar and store in a dark, cool location, such as a cupboard, for 2-3 days.During this time, the flavor, smell, and even color will leech from the petals into the vodka.

Sieve the rose vodka mixture to remove the petals and then decant it into sterilized glass jars or even dropper bottles.

Just like vanilla extract, this pure rose extract can be stored at room temperature, in a dark cupboard.I&#039;m not sure exactly how long it will last, as I always run out before reaching that point. Though, due to the alcohol, the shelf life should be several months at-least.

How To Store

A slow-cooked tomato based concentrate used to flavor rice, beans, chicken or beef stews.

Sofrito Recipe Card

Roma tomatoes (diced)

jalapeno (seeded,

onion (diced (about 1/2 cup))

garlic

cilantro

tsp cumin

paprika

salt

cinnamon

olive oil

In a skillet, place the olive oil and heat slightly. Add the tomatoes, onion, garlic, and jalapeño.

Stir fry for about 3-5 minutes on medium heat. Add the spices. Tie the sprigs of cilantro with butcher's twine and place in the mixture.

Turn heat down to low, cover and let it cook for about 20-30 minutes. The mixture needs to cook down considerable, it needs to look thick.

Remove the cilantro sprigs. Let it cool for about 20 minutes and place in an&nbsp; ice cube tray.

You should be able to fill one entire tray.

** As far as usage is concerned, I normally use 1 cube per can of beans, or per cup or rice.

THIS was soooo  GOOD... My daughter-in-law is STILL talking about it!!! I used a large can of peeled tomatoes cuz I was out of fresh ones and added red &amp; orange bell pepper to the batch... I never ended up freezing any because the leftovers were devoured with tortilla chips... GREAT recipe, absolutely delicious!!! 😋

What a fabulous recipe with all these fresh ingredients, loving the fact that it can be freeze too!

I'm so loving this and I'm loving that you freeze these in an ice cube tray!! So authentic! I'm so making these!

I love this meal prep idea! It's amazing what you can do with a ice cube tray....I bet I could use this with cauliflower rice too! As always, love your recipe.

I love this!! Sooo good and such a easy recipe to follow.  My family loved it!

Such a fundamental recipe! Love that you can freeze it and use as you need.

This is one awesome recipe!!  I love that you are able to batch cook and freeze it!  Can't wait to try :)

I can see myself making sofrito on a regular basis!  Your recipe looks so easy and tasty and I bet would go well with just about anything!

WOW...what a great idea. I had no idea what this was. LOVE the fact you can freeze it. I think I have all the ingredients to make this. Looks like a fun kitchen experiment for the weekend. The flavours sound fantastic.

Love this recipe! Simple, clean ingredients are right up my alley! Thanks for sharing!

A simple, delicious, and refreshing rhubarb syrup to make cocktails, mocktails, and other flavored drinks! You can also easily infuse it for even more flavor and/or a spicy kick, and then freeze the syrup so that you can enjoy this lovely rhubarb syrup all year round!EASY - This recipe is very easy to make. It preserves the delicious flavor of rhubarb incredibly well. Makes about 1½ - 1¾ cups of syrup (depending on how long you simmer the syrup for).

Rhubarb syrup recipe (for cocktails and drinks)

rhubarb

water

250 g white sugar (1 ¼ cups)

black peppercorns (OPTIONAL)

pink peppercorns

pink peppercorns (OPTIONAL)

Cut the rhubarb stalks into smaller pieces. Roughly about 1 inch pieces.

Place the rhubarb pieces in a blender, along with the water.

Blend until the rhubarb is very finely processed and you have a very watery blend.

Pass this mixture through a nut milk bag or cheesecloth. Squeeze the pulp to get as much of the juice out as possible. This should be very easy as the rhubarb is very fibrous and easy to squeeze.

You should get about 320  - 360 mL of rhubarb juice.

If using, roughly crack the peppercorns in a small spice grinder or mortar and pestle. You do not want the peppercorns to be too finely ground, just larger pieces. See recipe notes.

Place the rhubarb juice, sugar, and peppercorns (if using), in a medium saucepan. Heat over medium heat, while stirring, to dissolve the sugar.

Bring the syrup to a boil, and then lower the heat to gently simmer the syrup. Simmer the syrup for 20 - 30 minutes. The final volume of the syrup should be between 1 ¾ cup (without the black pepper) or about 2 cups (with the peppercorns).

When the syrup has simmered and thickened, remove the syrup from the heat.

Let the syrup cool down to room temperature and transfer to a glass bottle or jar with an air-tight lid.

If you used peppercorns, let them sit in the syrup as it cools down to allow the flavor to infuse. You can also let the peppercorns infuse overnight for added flavor.

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How to Make Easy Mint Sauce

How To Make Rose Extract

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Rhubarb syrup recipe (for cocktails...

Top 4 flavoring recipes from across the web

The most viewed flavoring recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Easy Mint Sauce

How To Make Rose Extract

Sofrito Recipe Card

Rhubarb syrup recipe (for cocktails...

The most viewed flavoring recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine