Friday, July 23, 2010

Mint syrup

I don't know about you, but my mint is absolutely overflowing. Don't you love summer?

Of course, everyone's mint is going bonkers, that's what mint does. It's a weed. Last night I cut it way back, netting me an armful of fresh mint. I typically do one of two things with fresh mint--make tabbouleh, or use it in a cocktail. I've detailed my mint syrup recipe before, in Mojitos, but I'm reprising here.

The syrup can be used in any number of drinks--mojitos, mint juleps, caipirinhas, even plain old iced tea.

2 cups sugar
2 cups water
Stir over high heat until combined. Add a whole bunch of mint, stir, remove from heat and let steep. When it's cooled, strain it into a jar and keep in the refrigerator.

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