Ingredients to make 1 quart
3 1/3 cups of superfine sugar
2 cups of water
50 leaves of spearmint
Lightly bruise the spearmint leaves with a wooden muddler or spoon. Make the simple syrup by dissolving the sugar in the water. Cover the leaves with the syrup and refrigerate for at least 4 hours. Strain it, discard the leaves and keep it covered and refrigerated.
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