Among gardeners mint has a
bad reputation for taking over the yard, but not at my house. I’ve planted mint
three times and three times it has struggled to live and finally given up the
ghost. Luckily for me, Laurie has an abundance of mint that she frequently
shares with me.
A couple of days ago she
brought me a generous bunch. Goody! I could make another batch of mint syrup
to add to iced tea.
I cut the mint up with
scissors, including the tender stems, but discarded woody stems and damaged leaves.
It made two cups.
Then I put two cups of
water and two cups of sugar in a saucepan and brought that to a boil for one
minute, stirring until all the sugar was dissolved. Next, I poured the hot
syrup over the mint leaves to steep in a one-quart measuring cup and set a
plate on top.
When the mint syrup had
cooled completely, I poured it through a strainer into a bowl with a spout.
It made almost a quart of
lovely pale green syrup.
Everyone who tastes iced
tea with mint syrup loves it. I think it would make a mighty fine mojito, too,
with lime juice, rum, sparkling water, and a decorative sprig of mint.
If you want to make mint
syrup just remember the formula: equal parts water, sugar, and mint.
Copyright
2014 by Shirley Domer
1 comment:
This syrup is a magical elixir!
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