Try using the syrup as a sweetener in iced tea or as a replacement for sugar in lemonade; the liquid sugar dissolves instantly in cold liquids and the mint adds a refreshing note to the drinks. We’ve also experimented with other herbs and found we enjoyed basil syrup drizzled over any kind of melon, and lavender syrup is another good choice with fruit salad. The syrups can be kept refrigerated for up to a week.
Make Ahead RecipeYes
Type of DishCondiments
- 1 cup sugar
- 1 cup water
- ½ cup fresh mint leaves, coarsely chopped
In a small saucepan, bring the sugar and water to a boil over high heat. Reduce the heat to medium and let it boil for 3 to 4 minutes. Remove the pan from the heat and stir in the mint. When the syrup has cooled, transfer it to a container, cover, and place in the refrigerator. Allow the mixture to steep for at least 4 hours, but preferably overnight. Before serving, strain the mixture and discard the mint.
For basil syrup, substitute ½ cup of fresh basil leaves for the mint. For lavender syrup, use 1 tablespoon of dried lavender. Prepare the syrup as above.
2003 Debra Ponzek and Geralyn Delaney Graham