Recipe No 506 component Adapted 2014

Mint infusion

The great thing about this technique is that it avoids any bitter, muddy, or tannic flavors that you may get from muddling or heat-based extractions.

Adapted from Dave Arnold

Time

Prep:

Total:

Difficulty
very easy
Yield
5–25 serves • 500 g
Special equipment
whipping siphon
Metric Imperial

Processes

  • Mint leaves, whole, undamaged (1 bunch)
    35 g
  • Simple syrup, room temperature (2 cups)
    500 g
  1. 01
    Combine in the flask of a 1L whipping siphon.
  2. 02
    Charge with 2 × N2O (cream) cartridges and allow it to sit for .
  3. 03
    Vent carefully but rapidly. Cover nozzle at start to contain splashing.

Notes

Letting the whipping siphon set for a few minutes ensures that the gas travels through the canister into the mint leaves. The infusion actually happens when you vent the canister.

Dave says extraction time matters. In one of his tests, longer extractions were bitter, though he was using orange peel. Each ingredient might be optimised for certain times. Some experiment is encouraged with different times. The iSi site recommends 5–10 minutes.

Making ahead

Make the simple syrup. Try a cane syrup.

Storing

Ideally, vacuum seal and store in the fridge

Categorisation

Category
component
Meal
component
Cuisine
international
Diet
vegan vegetarian
Tags
infusion