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
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.