Food 52’s Mint Syrup


When I read this post on food52, I knew that the mint syrup portion of the limeade would be making an appearance at my house over the summer.  Might it be possible to make a mojito-like cocktail without muddling?  Mint Juleps also quickly came to mind.

I am happy to report yeses on the cocktail front, but wait there’s more!  The original mint limeade is ultra-refreshing and not cloyingly sweet.  The mint syrup is also a superlative sweetener for classic iced tea.

For easy mojitos, make the mint limeade recipe as instructed and just add rum.  Yum.

For mint juleps without muddling, make the mint syrup (recipe below).  Mix together 1 cup of good quality bourbon and 1/4 cup of the mint syrup.  Pour over shaved iced and if desired garnish with fresh mint.  This makes about 6 drinks.  The mixture can be refrigerated for an otherwise fussy cocktail at the ready.  We don’t suggest you wait until the Kentucky Derby and do feel free to don a fancy hat.

In addition to tipples, this mint syrup can be drizzled over cut fruit and/or berries for a Four Seasons, fancy pants fruit salad.  If I were a better planner, I would have saved a sprig of fresh mint for the photo above.  Just the tiniest bit of syrup is needed to accent an otherwise everyday dish of fruit.

Mint Syrup from food52

1 cup sugar
1 cup water
1 cup lightly packed fresh mint leaves, washed with stems removed

Combine sugar, water, and mint in a saucepan over medium-high heat.  Bring it to a boil then allow it to simmer for 2 minutes, stirring occasionally.

Remove from heat and allow to cool completely. Strain and discard the leaves.

Many thanks to vvvanessa (aka Vanessa Vichit-Vadakan) for inspiring this flavorista to get her mint on.

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