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Mint Syrup
Ingredients:

About 50 fresh mint leaves
1 quart simple syrup

Instruction:

Carefully and lightly bruise the mint leaves with a muddler or the back of a wooden spoon in a food-safe container. Pour the syrup over the leaves, cover, and refrigerate for 4 hours. Strain and keep refrigerated. Fill a labeled squeeze bottle for easiest use. The syrup will keep for about 3 days.

Source: www.epicurious.com