Gardeners often complain that the mint is growing out of control. One way of dealing with it is making your own mint syrup for cocktails and non alcoholic drinks.
1 person made this
Makes: 1 small bottle
100g fresh mint leaves, washed
250g caster sugar
Method Prep:5min › Cook:10min › Extra time:30min › Ready in:45min
Bring water to the boil in a saucepan, then remove from the hob. Add mint leaves and leave to infuse for 30 minutes.
Strain into a bowl then return liquid to saucepan. Add sugar and bring to the boil, then simmer till syrupy, about 5 minutes. Let cool, then pour into sterilised bottle and close. Refrigerate and se within 1 week to 10 days.