No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mint Syrup

Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.

  • yield: Makes 6 tablespoons

Ingredients

  • 1/3 cup sugar
  • 1/3 cup water
  • 1/2 cup packed fresh mint

Directions

  1. Step 1

    Bring sugar and water to a boil in a small saucepan; cook until sugar dissolves. Let cool. Meanwhile, prepare an ice-water bath. Bring a small pot of water to a boil. Add mint; cook until vibrant green, about 30 seconds. Remove from water, and transfer to ice-water bath. Drain; squeeze out excess water. Puree mint and sugar syrup in a blender until smooth. Let stand for 15 minutes. Strain; discard solids. Refrigerate until cool.

Source
Martha Stewart Living, May 2010

Tags

Reviews (3)

  • 12 Mar, 2013

    The ice bath is to keep the color from fading.

  • 3 Sep, 2012

    TraceyShaw, I believe the ice bath is to stop the cooking process after the mint has been blanched in boiling water, while pureeing the herb disperses the mint's flavor more quickly. I just tried this recipe and skipped the straining/ discarding solids step to drizzle on roasted peaches and whipped cream!

  • 16 Oct, 2011

    The mint syrup is very tasty. I am just curious as to the benefit of the ice-water bath and the puree step.
    This is the only mint syrup recipe I have seen that calls for both of those steps in the mint simple syrup process. Does anyone know?