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Mint syrup adds flavor to our Southern-style iced Sweet Tea.

Martha Stewart Living, March 2006

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Yield:
Makes about 1 1/2 cups
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Ingredients

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Directions

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  • Heat sugar and 1 cup water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Stir in mint. Remove from heat, and let stand 30 minutes. Pour through a fine sieve into an airtight container; discard mint. Let cool completely. Syrup can be refrigerated up to 1 month. Serve with additional mint sprigs, if desired.

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