Mint Syrup

• • • Makes about 1 pint • • •

This syrup is not emerald green like commercial mint syrups. That’s because it’s completely natural, with no dyes or artificial flavors. So while the off-clear color may not be vibrant, the flavor is: pure, unadulterated, fresh. This syrup is the star ingredient in Gino’s Mint Chocolate Chip Cake on page 272. It’s also great in cocktails, drizzled on chocolate or vanilla ice cream, and tossed with fresh fruit. My son stirs it into his iced tea.

1 cup (237 g) water

1 cup (200 g) vanilla sugar (see page 57)

4 strips lemon zest (no white pith)

2 lightly packed cups (28 g) fresh mint leaves

1 • Combine the water and sugar in a heavy-bottomed saucepan and toss in the lemon zest. Bring to a boil over medium-high heat.

2 • When the syrup is almost at a boil, coarsely chop the mint leaves. Do this at the last possible moment so that you don’t lose any of that wonderful mint aroma. As soon as the syrup starts to boil, turn off the heat and gently stir in the mint leaves. Cover the saucepan and let the syrup steep for 3 hours.

3 • Pour the mint syrup through a fine-mesh sieve into a clean glass jar or bottle. Cover and store in the refrigerator for up to 2 months.