Mint Syrup

Mint and Lemon balm Sweet Summer Syrup

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This syrup turned out even more delicious than I thought it would be.  I spent a lovely day at three different gardens harvesting six different kinds of mint.  It was fascinating how different they all look, smell and taste: from fuzzy, light green apple mint to shiny, dark green/purplish chocolate mint to variegated white and green pineapple mint to a curly leaf spearmint. I was infused with mint!  The cooling properties of mint are strong and easily recognizable: that icy cold feeling of menthol in an altoid or candy cane.  And many know about the common household remedy of a cup of mint tea for indigestion or stomach upset.  I mixed in some lemon balm for its sunny smile that lifts the spirits, as well as its digestive support.  I used half the amount of sugar of a traditional simple syrup, making it lightly sweet and very minty (and also not shelf stable, so keep it in the fridge!).  Enjoy some in sparkling water with ice and a squeeze of lime. It’s divine.

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Five different types of mint!

Suggested Use: 1-3 teaspoons, as often as you want it! **Keep Refrigerated**

Ingredients:

peppermint, chocolate mint, apple mint, pineapple mint, spearmint, lemon balm, fresh organic lemon peel, water, raw organic sugar