MARCH breAK! 2012: Sweetening St. Patty’s Day Brunch: Lime Mint Syrup

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
Author: Roseanne Carrara, The Lunchbox Season


  • 3 limes
  • 1/2 c white wine
  • 1/2 c sugar
  • 1/3 c torn fresh mint leaves


  • 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.

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