New This Month

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


  1. 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.

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