Recipe courtesy of David Burtka
Fresh Mint Syrup
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 296
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 1 g
- Sugar
- 75 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 296
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 1 g
- Sugar
- 75 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
- Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.
