I have a mint plant in the garden. A friend warned me that mint grows like crazy and I thought, “Awesome. A plant I can’t kill that’s actually useful.” No. Really. It’s like an alien in a horror movie and every time you cut off a part of it, you find tendrils snaking to another part of the garden where more of it has surfaced.
It does die off each winter, though. So when our first snow was headed this way last week, I picked the rest of the mint and threw it in the freezer until I had time to do something with it.
This weekend I pulled it out and made some mint simple syrup. I have a feeling we’ll never run out.
Mint Simple Syrup
1 c sugar
1 c water
1 1/2 c fresh mint leaves
Mix sugar and water in saucepan. Heat in saucepan on medium, stirring constantly, until sugar is dissolved and water looks clear. Add mint leaves and simmer for 15 minutes, stirring occasionally. Allow to cool and store in an airtight container. Can be refrigerated for up to two weeks.
We use ours in hot chocolate (for the kids) and mojitos (for the grown-ups.)
Thank you for visiting Peace but Not Quiet! You can read the rest of the “31 Days of Festive Fall Drinks” series hereand follow along on facebookand twitter.