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Epicurious

Mint Syrup

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Mint SyrupCourtesy of Random House, Inc.

Season: June to August. I can’t help feeling that we should all make more use of garden mint. I’m sure that if it didn’t run amok in the garden in a rather annoying way, we would prize it more highly not just as a nice thing to chuck in with the potatoes, but as the wonderful sweet-scented herb that it is. This simple recipe is best made with young, bright green mint leaves picked just before flowering, when the volatile oils are at their strongest. Gather them on a sunny day, when the plant is fully dry and the leaves are warm. Use the leaves immediately after picking to retain every bit of their amazing warming and cooling menthol character. Mix 2 teaspoons of mint syrup into a glass of ice-cold water, lemonade, or tonic for a cooling summer drink. To make delicious hot, sweet mint tea, add 1 tablespoon of the syrup to a pot (silver, of course, if you have one) of steaming green tea.

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