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Web, April 2011, The Martha Stewart Show

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Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • In a small saucepan, combine sugar, 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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