Mint Syrup for Blueberry-Mint Lemonade

Use this syrup when making our Blueberry-Mint Lemonade.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, June 1998


  • 1 cup sugar
  • 2 bunches mint, cut into 2-inch lengths


  1. In a small, tall saucepan, combine sugar, mint, and 2 3/4 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, 1 minute. Remove from heat; let stand 30 minutes. Pass through a fine strainer set over a bowl, and discard mint.

Cook's Notes

Store in an airtight container, refrigerated, up to 2 months.


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