Mint-Infused Simple Syrup
Use this mint-infused simple syrup in Michael Schulson's raspberry chocolate kiss cocktail, the perfect drink to serve on Valentine's Day.
- Yield: Makes 1 1/2 cups
Source: The Martha Stewart Show, April Spring 2007
- 1 cup sugar
- 1 cup water
- Stems from 1 bunch of fresh mint
In a small saucepan, combine sugar, 1 cup water, and mint stems. Place over medium heat, and cook, stirring occasionally, until sugar is dissolved. Remove from heat; let cool. Strain through a sieve. Syrup can be stored in an airtight container in the refrigerator for about 2 weeks.