Mint pastille - how to do it?

[Mint pastille - how to do it?]

Mint pastille - how to do it?

Somewhere in the topic, the question was raised how to make mint marshmallow?

I went through my canning books and found a recipe jam and mint jelly.
The essence of the recipe:
One large handful of fresh mint leaves / 100 grams
One kg. apples
Sugar
One unpeeled lemon

The traditional fruit-base for herbal jams and jellies is an apple: it provides a thick consistency, and its taste is unobtrusive and does not interrupt the taste of herbs. In this case, mint is the "carrier" of the rich aroma.
Jam and jelly are rich green!

Well, as I understand it, you first need to make mashed apples as for apple marshmallows, add mint, for which finely chop the mint or make mashed potatoes from it.

Go for it and experiment and get a mint candy

Tomorrow I'm going to buy Isidri. mmm
I already dream of how I will use it, collect recipes.

[Ira]

Ira, we are waiting for new impressions!

Already yesterday I made marshmallow from raw applesauce. So far, I'm not very happy with the result. You need to read the recipes, bring them to perfection. Some of the cakes were cracked yesterday.
But still I'm very glad that I bought it! I also bought an Isidri apple cutter. Just a delight !!!!

I made a mint candy. It turned out not green, but very tasty. Added more black currant. I also cooked the same - but on a vegetable marrow. I suffered for a long time, "sucking" the liquid with a napkin. By morning everything was dry - I had to keep less. but now it's cloudy, I left it in the air, it gradually becomes plastic.

So it was possible to wipe it through a fine sieve, and there are nozzles on wiping combines, and special. manual nozzles for wiping, it is advisable to have them on the farm so as not to suffer

If you add black currant, the color will of course change

Congratulations on the mint marshmallow, good health!

I am just mastering the harvester
And I just cooked marshmallow with mint - not green ... Of course, if you cook with black currant, so the color will change
This time I picked up mint with sticks, I became completely insolent. Even my battered blender choked with sticks. Of course, a person is stronger ... By the way, such a remark - it is better to "blender" mint together with mashed potatoes - this way everything mixes better than if you just grind one mint. Perhaps the aces would not need such a remark. But there are also not aces!

Can you share the recipe if it's not a secret? Mint in an apple and lemon blender and in a dryer? No need to cook?

[What are the adaptations for this - I do not quite imagine yet]

Can you share the recipe if it's not a secret? Mint in an apple and lemon blender and in a dryer? No need to cook?

Alёna, I made applesauce separately. First, I cut the apples into quarters, put them on the skin (otherwise everything will burn), a little water, and - on gas. Everything boils and the apples swell a little. I remove from the stove and hot - under a blender (submersible). I add sugar - 2-3 tbsp. l. for 1 kg of apples. However, this is to taste. The mint, of course, would be better cut first. It can be first separately (under a blender), and add a little mashed potatoes - this way the mint is ground better. Then - in a common saucepan. Cut the lemon, select the seeds, together with the skin - under a blender. But this is a matter of taste - without the skin. Then combine everything and mix with a blender at a lower speed. Put all this mess on a tray in the dryer in a thin layer. If you don't have a tray, then it's on baking paper. The pastilles are dried at the maximum temperature.

But the most delicious is mint + lemon + zucchini. I had zucchini instead of applesauce, and I didn't cook it, I blended it raw.The problem was how to drain the excess liquid from the squash. What are the adaptations for this - I do not quite imagine yet... These mint-lemon-zucchini are obtained in plates, which then break. They did not reach home as blanks, because they were eaten on the vine. I realized that I planted a little mint! I didn't even collect anything just for tea - everything went into marshmallow

Goodnight
Galina, to make the squash puree less watery, I do this:
First, I rub the zucchini on a beetroot grater or a combine (depending on the number of zucchini) - they immediately let the juice out. Then I take the resulting mass in portions into a handful (as much as it will fit) and squeeze it well with both hands. A lot of juice comes out. The mass is quite dry. If I make pancakes, this degree of grinding is enough for me.
And for marshmallows, the squeezed pulp can be mashed with a blender until the desired uniformity. After puréing, the mass will become a little thinner, but not critical.

[Admin]

Admin, thanks for the recipe. You can do the same with lemon balm. I love both mint and lemon balm. I wonder what the apple harvest will be this year?

[Sveta]

Sveta, to your health! In winter everything will fit into business

Tanyusha, but you know very well that as soon as you make the marshmallow, it disappears immediately. And you say in winter. ....

I wonder what the apple harvest will be this year?

I'm already in shock, although they are still green! I start recording for export

girls as for color. I myself did not make mint dumplings, but I read the recipe and discussion somewhere on the Internet. the photo of the varenka was emerald green. but people who have experimented with the recipe unanimously declare: the color changes! he is not emerald. but ... how to put it right ... in short, it becomes the same color as sorrel, if it is poured over with boiling water. here. Maybe someone will find this infa useful.

I think I need to add spinach for the color, I painted pistachio ice cream with it, remember?