Mint Lemon Syrup

  • Yield: 2 servings


1/4 cup granulated sugar

1/4 cup freshly squeezed lemon juice, plus 2 teaspoons finely grated lemon zest

2 tablespoons chiffonade of fresh mint, plus whole leaves for garnish

1 fresh mango, sliced

1 cup fresh berries


  1. In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
  2. BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.
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3 Reviews

spc holder

I made this two years ago and I just decided to comment after seeing that the ratings were low. I don't know what happened with everyone's syrup but mine was DIVINE! I love this this. As one commenter noted, this syrup brought out the taste of the fruit. Oh and I didn't use any mint....because I didn't have maybe that was the difference.

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