How to correctly blanch herbs for cocktail syrups


Blanched herbs such as basil and mint make for great addition to cocktail syrups. Bright green leaves along with adding a tasty twist to the drink, add visual appeal. Blanching herbs before using helps the herbs retain their beautiful colour. Unfortunately,coo some of us get it all wrong and end up with a brownish mess. If you are one of them, we’re here to help.

Here’s how you can blanch herbs, a perfect green each time:

Step 1: Boil water in a saucepan.

Step 2: Dunk the stalks into the boiling water without picking the leaves. Soft herbs need a 15 second immersion and tough leaves need about 30 seconds.

Step 3: Once soft, remove the herbs and immediately immerse them in an ice bath. Keep them in for a whole minute.

Step 4: Pat the herbs dry with paper towels.

Step 5: Pick and use the leaves as it is or blend them with sugar syrup. Done!

There you go! Follow the method with all your green beauties and retain their bright colour. Happy cocktail making!


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