Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Mint Infused Simple Syrup SHARE VIA: Facebook Twitter PinterestIn his minimal spare time, the Superior’s chef Torin has been playing around with simple syrups for summer drinks and recommends infusing them with whatever fresh herbs or fruit you may have around the garden like mint, fennel, rosemary or anise. The following recipe is for a mint-infused simple syrup, but can be used as a foundation for various flavours. 1 cup sugar1 cup waterStems from 1 bunch of fresh mint Add 1 cup sugar to 1 cup water and bring to a boil. Add mint stems and let simmer until sugar is dissolved.Turn heat off, cover and let cool. Strain syrup through a fine sieve and mix with 2 oz. rum, vodka or simply sparkling water or soda. Garnish with fresh mint leaves and lime slices. Syrup can be saved in the fridge for up to two weeks. Makes 1 cup.beverageDrinksRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Comments are closed.