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Mint-Cinnamon Simple Syrup Recipe

Mint-Cinnamon Simple Syrup Recipe

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1 rating

March 5, 2014

By

Emily Alford

A delicious component of our Thin Mint Martini, this mint-cinnamon simple syrup would also be a great addition to an orange-infused iced tea or a ginger-spiced version of a mint julep.

Read more about Drinks That Taste Just Like Girl Scout Cookies.

20

Servings

39

Calories Per Serving

Related Recipes

Ingredients

  • 1 Cup water
  • 1/4 Ounce mint leaves
  • 1 cinnamon stick
  • 1 Cup sugar

Directions

Bring ingredients to a boil over medium/high heat. Stir until sugar is dissolved. Reduce heat to low and simmer twenty minutes. Chill.

Nutritional Facts

Servings20

Calories Per Serving39

Sugar10gN/A

Carbs10g3%

Vitamin A0.7µg0.1%

Calcium2mgN/A

Folate (food)0.4µgN/A

Folate equivalent (total)0.4µg0.1%

Magnesium0.4mg0.1%

Phosphorus0.3mgN/A

Potassium2mgN/A

Sodium0.7mgN/A

Sugars, added10gN/A

Have a question about the nutrition data? Let us know.

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Cardamom Simple Syrup

Cardamom simple syrup is an interesting flavor, and it is the quickest way to add this spice to your favorite beverages. From a sweetener for coffee and tea to cocktails, it makes for a useful flavored syrup for any kitchen or bar.

Making your own simple syrup is extremely easy and economical. Very similar to any other, this recipe simply adds a little cardamom for flavor. It is just one example of spiced syrups that you can make at home that add a sweetly spiced taste to any drink you pour it in.

Cardamom syrup is surprisingly versatile. Try using your first batch in a variety of beverages so you can get a feel for its full potential. For instance, it's a featured ingredient and paired with pomegranate in the spiced pomegranate martini, or it makes a tasty lemonade. Get creative and throw it in your flavored shots for a change of pace too. Cardamom is also an essential ingredient for Turkish coffee, so adding this syrup to your morning coffee is a fantastic idea.


Psari (fish) Savoro and How to use your leftover rice (Πώς θα αξιοποιήσουμε το ρύζι που μας περίσσεψε)


Μετάφραση της συνταγής στο τέλος

Savoro means sour, and this dish probably has its roots from the Venetian dish “Pesse in saor”, which is found in Cyprus as well as the Ionian Islands as they were both under Venetian rule.

My mother used to make this dish whenever we had leftover fried fish such as red mullet (mullus barbatus), mullet or other cheaper small fish like bogue etc.

The combination of vinegar and rosemary was a method they used to preserve food back when there were no refrigerators but as this is also a delicious mezes they continued making this recipe.

The fish is dredged in flour and fried in olive oil. A garlic clove is sauteed and vinegar is added. Then fresh tomato with rosemary and bay leaf are simmered to make a rather thick sauce which the fish is then covered to preserve it.

Mullet or red mullet is an expensive fish and with the economic crisis in Greece, it’s not easy to buy this type of fish very often. However, sometimes when the catch is abundant, you find it quite cheap at the farmers’ market. Yesterday was one of those days when red mullet was very fresh and at a reasonable price, so I did not miss the chance to buy a small quantity to feed the family.

I made it slightly different but not too different from the original recipe. I did not add the extra flour to make a roux as I did not want a thick sauce and when I grated the fresh tomato, I mixed in a tablespoon of tomato paste and a tsp of Dijon Mustard, which made all the difference to the sauce in order to serve it with the rice.

How to use your leftover rice:

I always make good use of my leftovers, even before the crisis. I had some leftover boiled rice pilaf and using ingredients I had in my fridge and pantry, I transformed it into a new dish. This frugal recipe revived the boring rice pilaf and brought it to another level making it delicious and matched perfectly with the red fish sauce. I have seen in many recipes that only the white part of the green onion is used. When it is fresh and tender I always use it in my recipes and it is used like a herb rather than an onion and it adds great flavour when used either raw or cooked.

Rice with Green Onions, halloumi and feta, recipe by Ivy

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4 – 6

Ingredients:

2 cups cooked parboiled long grained rice

2 whole green onions and the green parts of 5 -6 more onions, finely chopped

1 sprig fresh mint, (or 1 tbsp dried mint) finely chopped

1 sprig dill, finely chopped (or 2 – 3 tbsp fresh parsley)

Salt and freshly ground black pepper

1/2 tsp Greek spice mixture (or use whatever spice you prefer)

1/2 cup dried bread crumbs

In a food processor add 1/2 cup rice, the olive oil and the egg and mix. Remove to a bowl.

In the same food processor add halloumi, feta and yoghurt and mix. Add in the bowl with all the other ingredients and mix well.

Place in a pyrex and bake in a preheated oven to 180 degrees C / 350 degrees F for about 20 minutes until lightly golden.

The original recipe for Savoro is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook.

Πώς θα αξιοποιήσουμε το ρύζι που μας περίσσεψε:

Όταν μου περισσεύει κάποιο φαγητό, προσπαθώ πάντα να το αξιοποιήσω με τον πιο καλό τρόπο, δίνοντάς του καινούργια γεύση. Έτσι έκανα και με το βρασμένο ρύζι πιλάφι που μου περίσσεψε. Από ένα συνηθισμένο συνοδευτικό έγινε κάτι εντελώς διαφορετικό με υλικά που είχα στο σπίτι. Βλέπω σε πολλές συνταγές να μη χρησιμοποιούν τα φύλλα από τα φρέσκα κρεμμυδάκια. Όταν είναι φρέσκα και τρυφερά πάντα τα βάζω στις συνταγές μου είτε ωμά ή μαγειρευτά και τα χειρίζομαι πιο πολύ σαν αρωματικό παρά σαν κρεμμύδι και έτσι προσθέτουν υπέροχη γεύση.

Ρύζι με κρεμμυδάκια φρέσκα, χαλλούμι και φέτα, συνταγή της Ήβης

Χρόνος προετοιμασίας: 10 λεπτά

Χρόνος μαγειρέματος: 20 λεπτά

Μερίδες: 4 – 6

Υλικά:

2 κούπες βρασμένο ρύζι για πιλάφι

2 κρεμμυδάκια φρέσκα ολόκληρα και 5 – 6 από το πράσινο μέρος, ψιλοκομμένα

50 γραμμάρια γιαούρτι στραγγιστό

1 κλωναράκι φρέσκο διόσμο (ή 1 κουταλιά ξερό), ψιλοκομμένο

1 κλωναράκι άνηθο, ψιλοκομμένο (ή 2 – 3 κουταλιές φρέσκο μαϊντανό)

Αλάτι και φρεσκοτριμμένο μαύρο πιπέρι

½ κ.γ. μείγμα μπαχαρικών (ή άλλο μπαχαρικά της αρεσκείας σας)

1/2 κούπα φρυγανιά τριμμένη

Εκτέλεση:

Βάζουμε στο μούλτι ½ κούπα ρύζι, με το ελαιόλαδο και το αυγό και τα λιώνουμε. Το ρίχνουμε σε ένα μπωλ.

Στο ίδιο μούλτι λίωνουμε το χαλλούμι και τη φέτα μαζί με το γιαούρτι. Το ρίχνουμε και αυτό στο μπωλ μαζί με όλα τα υπόλοιπα υλικά και ανακατεύουμε καλά.

Το βάζουμε σε ένα πυρέξ και ψήνουμε σε προθερμασμένο φούρνο στους 180 βαθμούς C / 350 βαθμούς F για περίπου 20 λεπτά μέχρι να πάρουν ένα ελαφρύ χρώμα.

To ρύζι αυτό ήταν συνοδευτικό ενός σαβόρου, λίγο διαφορετικό από την κλασσική συνταγή που περιλαμβάνεται στο βιβλίο μου Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste καθώς και στο Volume 1 του e-cookbook.


Diet Mushroom and Rosemary Omelette / Ομελέτα διαίτης με Μανιτάρια και Δενδρολίβανο

Μετάφραση της συνταγής πιο κάτω

Now that the holidays are over, I am sure that most of us need to loose some extra weight, at least I do! Last year, I was on diet for about six months and lost 18 kilos and during this last month I gained 3 kilos which I need to loose. There are still a lot of recipes I have not shared during the time I was on a diet last year. One easy recipe for a light lunch or dinner is to make an omelette using your leftover egg whites. In this recipe I added 1 whole egg and two egg whites but you can make it with only 3 egg whites.

One of my favourites was to make the omelette with oyster mushrooms as it was very filling. As I usually ate the omelettes during the evenings I did not take photos because I do not have good lighting for night shots. The photos are from regular omelettes except the one with turkey and cheese.

Diet Mushroom and Rosemary Omelette, recipe by Ivy

Preparation time: 2 minutes

Cooking time: 10 – 15 minutes

Ingredients:

  • ½ cup pleurotus (oyster) mushrooms, cut into small pieces
  • 1 tbsp olive oil
  • 2 egg whites
  • 1 egg
  • Salt and pepper
  • 1 tsp fresh rosemary leaves (about 1 small sprig)
  1. Heat the olive oil in a non stick frying pan and sauté the mushrooms. Add the rosemary leaves, mixing regularly for 5 minutes.
  2. Beat the eggs with a fork and add salt and pepper.
  3. When the mushrooms are cooked, pour the eggs on top.
  4. Cook for a few minutes and then lift the frying pan above the heat and tilt the pan and using a spatula lift the omelette so that liquid eggs flow underneath. Don’t stir the eggs but cook until the eggs starts to set.
  5. Using the spatula loosen the sides and slide into a plate. Then invert the omelette back into the frying pan and put back on the heat for a couple of minutes until the omelette is done on both sides.

There are many kinds of omelettes you can make using the above method. A simple way to make it, is after you put the eggs in the hot frying pan is to add a slice of low fat cheese and a slice of low fat turkey cut into smaller pieces. Let it cook it on one side and flip it on the other for a couple of minutes.

How about making a spanakopita omelette? You will saute a finely chopped spring onion then add about 1 cup baby spinach until it is wilted and herbs such as dill or parsley. Instead of adding feta you can add some low fat anthotyro or if you insist on feta, add just a little.

Τώρα που οι διακοπές τελείωσαν σίγουρα κάποιοι από εμάς πήραμε μερικά κιλά κατά τις διακοπές, εγώ τουλάχιστο πήρα μερικά. Πέρσι το καλοκαίρι έχασα 18 κιλά σε 6 μήνες και επειδή χαλάρωσα τώρα στο χωριό, ήδη πήρα τρία κιλά που πρέπει οπωσδήποτε να χάσω. Υπάρχουν πάρα πολλές συνταγές που έφτιαχνα όταν έκανα τη δίαιτα που δεν μπόρεσα ακόμη να αναρτήσω. Μιά εύκολη συνταγή για ελαφρύ γεύμα ή βραδυνό είναι μία ομελέτα όπου μπορείτε να χρησιμοποιήσετε και ασπράδια που σας έχουν περισσέψει. Σ’ αυτή τη συνταγή έβαλα 1 ολόκληρο αυγό και 2 ασπράδια, αλλά μπορείτε να την κάνετε μόνο με 3 ασπράδια.

Μια από τις αγαπημένες μου ομελέτες ήταν με μανιτάρια πλευρώτους γιατί ήταν και πολύ χορταστική. Επειδή συνήθως έτρωγα ομελέτα το βράδυ δεν έβγαλα φωτογραφίες γιατί δεν έχω καλό φωτισμό. Οι φωτογραφίες είναι με τις κανονικές συνταγές εκτός αυτής με το τυρί και γαλοπούλα.

Ομελέτα Διαίτης με Μανιτάρια και Δενδρολίβανο, συνταγή της Ήβης

Χρόνος προετοιμασίας: 2 λεπτά

Χρόνος μαγειρέματος: 10 – 15 λεπτά

Μερίδες: 1

Υλικά:

  • ½ κούπα μανιτάρια πλευρώτους, κομμένα σε μικρά
  • 1 κουταλιά ελαιόλαδο
  • 2 ασπράδια αυγών
  • 1 αυγό ολόκληρο
  • Αλάτι και φρεσκοτριμμένο μαύρο πιπέρι
  • 1 κ.γ. φρέσκο δενδρολίβανο
  1. Ζεσταίνουμε το ελαιόλαδο σε αντικολλητικό τηγάνι και σωτάρουμε τα μανιτάρια για περίπου πέντε λεπτά.
  2. Κτυπάμε τα αυγά με ένα πηρούνι και προσθέτουμε αλατοπίπερο και το δενδρολίβανο .
  3. Ρίχνουμε τα αυγά στα μανιτάρια και σηκώνουμε το τηγάνι λίγο πάνω από τη φωτιά, κουνώντας το μέχρι να στερεοποιηθούν τα αυγά. Με μια σπάτουλα σηκώνουμε λίγο την ομελέτα να τρέξει το αυγό προς τα κάτω και περιμένουμε μέχρι να σταθεροποιηθεί.
  4. Με τη σπάτουλα, ξεκολάμε λίγο τις άκριες και αφήνουμε την ομελέτα να κυλίσει σε ένα πιάτο.
  5. Αναποδογυρίζουμε το πιάτο στο τηγάνι και αφήνουμε την ομελέτα πάνω στη φωτιά για μερικά λεπτά μέχρι να ψηθεί και το κάτω μέρος.

Υπάρχουν πολλές παραλλαγές που μπορείτε να κάνετε με αυτή τη συνταγή. Μια απλή παραλλαγή αυτής της συνταγής είναι αφού βάλουμε τα αυγά στο τηγάνι θα βάλουμε 1 φέτα τυρί χαμηλών λιπαρών και 1 φέτα γαλοπούλα βραστή ή καπνιστή, κομμένες σε λεπτά φετάκια. Αφήνουμε την ομελέτα να ψηθεί από τη μία μεριά και μετά τη γυρίζουμε και από την άλλη για μερικά λεπτά.

Πώς σας φαίνεται μια ομελέτα σε στυλ σπανακόπιτας Θα σωτάρετε ένα κρεμμυδάκι φρέσκο ψιλοκομμένο, θα βάλετε 1 κούπα τρυφερό σπανάκι μέχρι να μαραθεί και μυρωδικά όπως άνηθο, μαϊντανό ή καυκαλήθρες και μυρώνια. Αντί για φέτα που έχει πολλά λιπαρά μπορείτε να βάλετε ανθότυρό ή εάν επιμένετε στη φέτα, ένα μικρό κομμάτι για τη γεύση.


If you remember one rule for your second fermentation additions, it should be to add FRESH ingredients. Fruits, vegetables, herbs, and extracts are best. Do NOT add artificial flavoring or oils—they can keep your kombucha from getting carbonated. Do NOT add excessive amounts of sugar too much sugar can result in too much carbonation, which could cause your bottle to explode.

You can use fresh, dried, juiced, pureed, or any other form of the fruits/vegetables/herbs/etc. you choose, but your kombucha will turn out best if you use natural ingredients. For that reason, we will help spark your recipe combo creativity using various natural ingredients!


  1. In a medium-size saucepan, add the water and sugar. Turn on medium heat.
  2. Bring to a low boil and let cook for 10 minutes. It will reduce down to a thick syrup over that time. Stir at the beginning to help dissolve the sugar.
  3. Once the time is up, remove from the heat and pour into a mason jar or airtight container (if not glass let it cool first).
  4. Store in the fridge and use in any drink or cocktail that needs to be sweetened.


The Westwood Wahine

Light and refreshing, this cocktail is great for lounging on a beautiful sunny day! If you are on a low sodium diet, be sure to use sparkling water instead of club soda.

  • Author: TastyBalance Nutrition
  • Yield: Makes 1 drink 1 x

Ingredients

Cinnamon Simple Syrup (will make 1 cup – save for future drinks!)

Cocktail

  • 4 mint leaves
  • 1 teaspoon cinnamon simple syrup
  • 1/2 ounce freshly squeezed lime juice
  • 1 ounce white rum
  • 1 ounce POG (pineapple, orange guava juice)
  • 1 dash bitters
  • Enough ice to fill up a 8 ounce glass 3/4 of the way up ( a large handful)
  • 1 ounce sparkling water or club soda

Instructions

For the simple syrup:

  1. Combine the sugar, water and cinnamon sticks in a saucepan.
  2. Bring mixture up to a boil and boil for 1 minute.
  3. Remove from heat and let cinnamon sticks steep for 2 hours.
  4. Remove sticks and store simple syrup in an airtight container in the fridge

For the cocktail:

  1. Muddle the mint leaves in the bottom of a shaker. Add the cinnamon simple syrup, lime juice, rum, POG, bitters and ice. Shake for 10 seconds and pour into a 8 ounce glass.
  2. Top with the sparkling water or club soda and give a light stir to combine.

Keywords: cocktail, tiki drink, rum, low sodium, gluten free, nut free, dairy free, vegan, vegetarian


Cinnamon Simple Syrup

If you liked this Cinnamon Simple Syrup, let us know. Leave a comment and tell us about your experience. Did you make any changes to this recipe here on Mocktail Memories? What memories did you make?

Here on Mocktail Memories you can find recipes for both cold drinks and hot drinks. In addition, you can find recipes for homemade simple syrup recipes. You are also invited to take a look at my living alcohol free advice section where I hope to share how situations and events are possible without drinking, if you don’t desire to do so.

There are many ways to search for a recipe here on Mocktail Memories. I invite you to use the top menus, you can search by ingredient tags or there is even an A-Z Recipe Index where you can search by drink name. If you have any problems with the site send an email so it can be fixed.

Remember Mocktail Memories is an alcohol free space. You are invited to leave comments and opinions on each recipe.


How to Make Cinnamon Simple Syrup

I’m thrilled to have our newest Pizzazzerie contributors (the gals at Handmade Mood) here today to share an easy yet fancy little recipe that will spice up the fall season (cinnamon simple syrup)!

W e are so excited to be here today, and we’ve brought along the perfect recipe to welcome Fall. Cinnamon always makes me think of warming up on cool evenings, and with Summer quickly coming to an end this syrup is the perfect addition to a September or October cocktail party! We packaged this in individual bottles, which would make a beautiful hostess gift or party favor. The closer it gets to Halloween the more you could up the spooky factor and use this as a pairing in a Dracula themed cocktail or mocktail.

This recipe couldn’t be any easier. All you need is a box of Red Hots, a little sugar and some food coloring. This is actually an adaptation of something my husband’s grandmother used to make every time we stayed with her. She would cook apples in the syrup, and serve them with breakfast. One box of Red Hots will yield a little over 1 cup of syrup, and this recipe is simple to increase. Always just cover the candies with water, and increase the sugar proportionally.


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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches created foams, gels and spheres made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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