Mint infusion

Adapted from Dave Arnold

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.

Time

7 minutes total

Storage notes

Ideally, vacuum seal and store in the fridge

Difficulty

very easy

Special requirements

whipping siphon

Yield

500 g (servings 5 –25)

Ingredients

Weight

Volume

Procedure

Mint leaves, whole, undamaged

35 g

1 bunch

Simple syrup, room temperature

500 g

2 cups

Combine in the flask of a 1L whipping siphon.

Charge with 2 × N2O (cream) cartridges and allow it to sit for 5 minutes.

Vent carefully but rapidly. Cover nozzle at start to contain splashing.

Adapted: 2014.

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.

Nutrition

Serving size 100 g; calories 254.3 kcal, kilojoules 1064.4 kJ, protein 0.2 g, carbohydrates 68.5 g, sugar 68.4 g, fat 0 g, saturated fat 0 g, unsaturated fat 0 g, trans fat 0 g, fiber 0.4 g, cholesterol 0 mg,

Type component

Author bhsimon

Yield

Servings

–

Serving size 20–100 g

Serve	Per serve
Energy (kcal)	254.3
Energy (kJ)	1064.4
Protein (g)	0.2
Fat (g)	0
Carbs (g)	68.5
Sugars (g)	68.4
Fiber (g)	0.4
Sodium (mg)	56.2
Cholesterol (mg)	0

Full details