Do you want to extend the summer and still enjoy the herbs growing in your garden when it gets colder? Nothing could be easier! Basil and mint in particular are very grateful herbs which, when used correctly, promise pure enjoyment all year round. We have tried out a few recipes for you, simple and good. Beautifully packaged, they are also suitable as a gift for garden parties and the like.
P. S.: Because work also makes you thirsty, you should reward yourself afterwards with the summer drink of the year. You can also find this recipe here.
Four recipes that taste like summer
1. the simplest mint syrup in the world
Ingredients:
- 2 l water
- 2 kg fine crystallized sugar
- 3 organic lemons
- 2 tablespoons citric acid
- 15-20 sprigs of fresh mint
Preparation:
- Dissolve the sugar in the water in a large container (keep stirring, takes a few minutes)
- Wash lemons hot
- Wash and pluck the mint and add to the container together with the sliced lemons and citric acid
- Close the lid tightly and leave the container to rest in a dark, cool place for 3 days, stirring at least once a day (if the container has a screw cap, it is also sufficient to turn the container once a day. It is important that the sugar does not settle at the bottom).
- After 3 days, pour the syrup through a sieve into a large saucepan and pour into the prepared (and washed) bottles using a funnel
This syrup does not require boiling, so it should be stored in a cool, dark place. You can of course also use lemon balm instead of mint – it tastes just as good.
2. pesto alla genovese
Ingredients (for approx. 260g)
- 70 g basil
- 50 g Parmiggiano Reggiano
- 30 g pine nuts (tip: try using shelled pistachios, they taste great!!!)
- 3 g coarse sea salt
- 70 g olive oil (do not use too tart, as the basil is already a little spicy due to its own bitterness)
- 30 g pecorino sardo (mild)
- 2 cloves of garlic (optional)
Preparation
- Pluck the basil leaves, wash and dry on a kitchen towel
- Roast the pine nuts (pistachios do not need to be roasted)
- Crush the garlic in a mortar
- Gradually add the basil and salt to the mortar and grind to a paste
- Add coarsely grated cheese (pecorino first, because it is softer) and also process to a paste using a mortar and pestle
- Slowly add the oil at the end and work in with the mortar
Note: It is of course easier with a blender, but the original pesto genovese is prepared in a mortar.
3. Mediterranean herb salt
Ingredients:
- 500g sea salt
- ½ tsp garlic, dried and ground (can also be bought ready-made if necessary)
- 5 sprigs of basil
- ½ bunch parsley
- 6 sprigs of thyme
- 6 sprigs of oregano
- 1 sprig of rosemary
Preparation:
- Wash all the herbs and allow to dry well (important!)
- Pluck off the leaves and mix with. Put half of the salt in a blender (make sure it has sharp blades)
- Blend everything until the herbs are small enough
- Add the remaining salt and mix until the salt is crushed and well blended
- Place the salt on a baking tray (lined with baking paper) and leave to dry in the oven for a good hour at 50 degrees convection. (If you have enough space, you can also dry the salt like this for 1-2 days)
4. port tonic
Ingredients (1 glass):
- 1/16 Graham’s White Port (although you don’t have to be too precise with the quantity)
- 200 ml Fever Tree Mediterranean Tonic Water
- Peel of one washed organic lemon (2 strips)
- 1 small sprig of mint
- 3 fresh raspberries (optional)
- Ice cubes
Preparation:
- Place the ice cubes, port wine, lemon peel, mint and raspberries in a bellied glass, top up with tonic water – and enjoy.
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