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Mint Syrup

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

  • yield: Makes 6 tablespoons


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


  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.

Martha Stewart Living, May 2010


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?