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Mint syrup

July 31, 2012

First post post-baby! That excuses a 3 month hiatus, right?

Anyway, my in laws have been blessed with abundant crops this year. Zucchini twice the size of butternut squash (pictures to come). A never ending supply of mixed greens. Cucumbers to rival the zucchini. All of these things make their way into my fridge. Part of their generosity included a giant bag of mint leaves (peppermint I believe). Now, you can only have so much mint tea before you realize you haven’t even made a dent and the leaves are starting to go. Hence, this simple recipe.

It can be used in a variety of ways:

  1. To sweeten your warm or iced tea
  2. Mojitos (ours are virgin of course)
  3. Vinaigrettes (particularly on a fruit salad)

Ingredients:

  • 3 cups water
  • 3 cups sugar
  • 6 sprigs of mint

Directions

Combine all three ingredients in a saucepan over high heat. Bring to a boil then lower the heat until the sugar dissolves and the mint leaves wilt. Let it cool then pour through a sieve into sterilized jars. It will keep in the fridge for about 2 to 3 weeks.

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Related

1 Comment · Labels: American/Mediterranean, Drinks, Recipes Tagged: mint, simple syrup

Comments

  1. kawsark says

    July 31, 2012 at 3:13 pm

    Mojitos are great

    Reply

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American, Bangladeshi. Savory, sweet. I don't discriminate and neither should you.

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