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There are many reason to make this mint syrup – it's fast to make, it lasts well in the fridge and it infuses any drink with the fresh, summery taste of mint. Best of all, it uses up mint bunches in a flash (if you have ever planted mint and watched it take over your garden you need ideas on how to harvest this fragrant herb).

Drink-wise, you can use it in lemonade or iced tea (you can even try some in your latte). Cocktails such mojitos or gin and tonics always benefit from a splash and you can even drizzle it on pound cake as a glaze or use it to flavour icing. Last but not least try adding it to homemade sorbets or tossing with strawberries.

Servings: 1 cup


1 cup sugar

1 cup cold water

2 cups washed mint leaves and stems


In a small pot combine 1 cup sugar and 1 cup cold water. Bring to a boil and simmer until the sugar dissolves. Stir if needed to get the sugar off the bottom of the pot.

Remove the pot from heat and allow to cool for a minute. Add 2 cups washed mint leaves and stems and allow to sit and infuse til cool (longer for stronger flavour).

Strain to remove the leaves and stems. Store in the fridge. For serving start with 2-3 teaspoons for a regular drink and adjust from there.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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