Use this herb-laced syrup to sweeten lemonade, tea, or all manner of summery cocktails.
- 1 cup sugar
- 1 cup water
- 1 bunch fresh mint
Combine sugar and water in a small saucepan. Boil until sugar is fully dissolved. Pour the syrup into a heatproof container filled with hand-crushed mint. Cover and refrigerate for 8 hours or overnight; strain and discard mint. Mint syrup will keep for up to 3 weeks in the refrigerator.