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Herb Stem Syrup

Spring 2020
F202002033.jpg
food and drink

BY: Christine Sismondo

Got wilted leaves that didn’t make the cut for a garnish? Give them a second chance by tossing them in with the stems to make a cocktail syrup.

1 cup (250 mL) sugar
1 cup (250 mL) water
1 cup (250 mL) mint stems and wilted leaves
2 drops mint oil (or extract)

1 Gently heat sugar, water and mint leaves, stems and oil in small saucepan over low heat. Let cool, strain, bottle and refrigerate for up to 2 weeks.

Makes 1 cup (250 mL)

F202002033.jpg
food and drink

Herb Stem Syrup

Spring 2020

BY: Christine Sismondo

Got wilted leaves that didn’t make the cut for a garnish? Give them a second chance by tossing them in with the stems to make a cocktail syrup.

1 cup (250 mL) sugar
1 cup (250 mL) water
1 cup (250 mL) mint stems and wilted leaves
2 drops mint oil (or extract)

1 Gently heat sugar, water and mint leaves, stems and oil in small saucepan over low heat. Let cool, strain, bottle and refrigerate for up to 2 weeks.

Makes 1 cup (250 mL)

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