Wednesday, August 4, 2010

Mint simple syrup

Simmer together for 20 min:
1 c water
1 c sugar
3/4 c packed spearmint leaves

Let cool, pour into a glass jar (squishing all the syrup out of the mint leaves and discarding them), and store in fridge. To be used in mint juleps and mojitos, in place of mint extract in baked goods, etc.

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