We made this simple syrup for Bea to pour over her pancakes this morning. She’s a lime fanatic! The mint flavour is extremely mild. Omit the mint altogether, and you have a lovely lime syrup! This syrup will also mix with your brunch beverages. St. Patty’s Day Mojitos, anyone?
Lime Mint Syrup
Adapted from a recipe in Topp & Howard, The Complete Book of Small Batch Preserving
Makes .25 pint
Ingredients
- 3 limes
- 1/2 c white wine
- 1/2 c sugar
- 1/3 c torn fresh mint leaves
Instructions
- Zest all three limes with a microplane.
- Juice the limes, setting 1 1/2 tbs juice aside in a bowl.
- Heat wine, sugar, mint and zest in a sauce pan.
- Bring the ingredients to a boil, uncovered, over medium high heat.
- Cover the pan, reduce the heat to medium low, and simmer for 8-10 minutes.
- Remove the pan from the stove top and let the syrup cool completely.
- Strain the syrup through fine mesh into a glass jar.
- Strain the lime juice into the jar through the same sieve and compost the remnants.
- Incorporate the juice into the syrup with a small wooden spoon or rubber spatula.
- The lime mint syrup will actually look like a small pot of gold!
- Store any left-overs in a well-sealed container.