Memorial Day is this weekend – and there’s nothing as refreshing as a cool glass of lemonade laced with homemade mint syrup! And if you’re anything like me, you have plenty of this tasty herbal weed growing throughout your garden already. So gather a small harvest and pull out your favorite pitcher and some ice for a delicious way to greet the start of summer.
- 1 1/2 cups of fresh home grown mint
- 1/3 cup raw sugar
- 1 cup of water
1) Chop, dice, puree or pulse your mint into the finest pieces possible. If you’re foregoing a food processor (kudos for skipping the electricity!) be sure to also grind your mint to help release some of the aroma.
4) Next you can add your mint. Let your concoction come to a boil, then turn off the heat.
5) Before doing anything else you’ll want to let your syrup cool down. Some folks prefer a smooth clear syrup. If that sounds like you then you’ll want to strain the liquid. If you’re like me you’ll want it to remain chunky.
Now you can pour your simply sweet and minty syrup straight into that pitcher of lemonade – or save it for later. Store your syrup in style by using a rustic looking jar, or one of these adorable embroidered lichen creations from Ecoetsy team member Summer’s shop Ottoman.
As you can see, making simple syrups is a breeze! After your first batch you’ll quickly become addicted and will be on your way to experimenting with other flavors before you can blink.Â Throw in some driedÂ lavenderÂ for a Portland inspired syrup or get really creative by using savory herbs like basil or rosemary.
No matter which direction you choose you’ll find countless ways to use your syrups beyond lemonade. Stir some up with club soda. Add a shot to your latte. Or pop some over your buckwheat pancakes. Â The possibilities are endless and tasty!
With this yummy recipe in mind – what else will you be cooking up this Memorial Day weekend? Share your spread ideas below!