I love fine coffee – and I hate to admit it, but I like it even better when I add a little flavored coffee syrup. I often feel guilty. Many commercial coffee syrups contain corn syrup and have lots of artificial ingredients.
I no longer need to feel guilty. I found a recipe for the perfect Mint Syrup in the place I would have least expected – in a hundred-year-magazine. It’s made with fresh mint leaves and there’s not a bit of corn syrup in it (though there is lots of sugar, so maybe I should continue to feel just a bit guilty). This simple syrup highlights the bright, complex nuanced flavor of the mint, and is wonderful in coffee and other beverages and foods.
Here’s the original recipe:
And here is the recipe updated for modern cooks:
1 cup sugar
1/2 cup water
1/2 cup mint leaves
Combine the sugar and water in a saucepan; then add the mint leaves. Bring to a boil using medium heat. Reduce heat and simmer until the liquid begins to thicken to a syrup consistency (about 20 minutes). Remove from heat; strain and cool.