Prep 15 mins
Cook 1 hr
This syrup is a wonderful sweetener for summertime iced teas. Can be used in hot teas as well. It calls for a lot of sugar, but once prepared, you can use as much or as little as you like. From emerils.com. The amount of servings is a guess.
- In small saucepan, combine sugar and water.
- Over medium-low heat, bring to a boil, stirring occasionally.
- While syrup is heating, rinse mint leaves under water to eliminate dirt.
- Once sugar has dissolved, remove from heat and add mint leaves, making sure they are submerged.
- Cool 1 hour.
- Store in an airtight container and refrigerate; will keep for 3-4 weeks.
This syrup turned out beautifully! I used some of it to make a mint chocolate chip ice cream, and the rest I'm keeping for tea and other drinks. It sounds weird, but my favorite drink I picked up while living in France-- mint syrup in milk. It is absolutely delicious. Anyway, thanks for the recipe!