Just take a moment to think of everything mint improves upon: ice cream, cocktails, sweet tea, fruit cups, pork chops, anything and everything coffee flavored, anything and everything chocolate...anything...everything. That's what you should use this gloriously simple syrup for. If you want to get a little artisanal, the Beekman Boys themselves (that's Josh Kilmer-Purcell and his husband Brent Ridge to the uninitiated) suggest adding 2 to 3 tablespoons of mint syrup to 6 ounces of seltzer for a tasty soda.
Fresh Mint Syrup
Makes 1 1/2 cups
11/4 cups packed fresh mint leaves
1 cup sugar
1 cup water
In a medium saucepan of boiling water, cook the mint leaves for 10 seconds to set their color. Drain, run under cold water, and drain again. Transfer the mint to a food processor and puree.
In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring to melt the sugar. Stir in the mint, remove from the heat, cover, and let stand for 30 minutes at room temperature.
Strain the syrup through a fine-mesh sieve set over a bowl, pushing on the solids to extract as much liquid as possible. To store, transfer to a jar or plastic container and refrigerate up to 1 month.
This recipe is reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.