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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (4)

21 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
08/14/2014
I just finished making this. Pureeing the mint leaves the syrup with tiny flecks of mint in it, which I like. I don't think you'd want to skip the straining if you did puree because the syrup with the mint puree looks really disgusting before you strain it. Even though I blanched my leaves, the syrup turned out a dark green - my mint was dark. I think it is tasty, just not very appealing to look at.
Rating: Unrated
03/12/2013
The ice bath is to keep the color from fading.
Rating: Unrated
09/03/2012
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!
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Rating: Unrated
10/16/2011
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?