Recipe: mint lime syrup
Most of you know what a heat wimp I am. As we move firmly into summer and our runs increase in distance and duration, I’ve taken to 4 am wake ups to avoid running in direct sunlight as much as possible. In the mountains, we start our runs in 30-40°F temperatures, which tragically climb into the 60s and 70s as the sun rises in the sky. 80s on the really hot days. I know many people think 60s and 70s are positively balmy, but that sun is intensely strong at 10,000 feet when you are sucking air like a Hoover running up a steep trail. But yeah, I am a heat wimp.
Besides sticking my head in the freezer (there is no air conditioning in the mountains), I keep cool by lurking about in the shade (dry heat) and keeping hydrated. I drink water and unsweetened iced tea almost exclusively, but when we entertain, I like to splurge on some kind of fruity infusion beverage. Entertaining season is upon us! While I was flipping through Marisa’s new book Preserving by the Pint, her mint lime syrup caught my eye.
preserving by the pint, marisa’s second book
so many lovely recipes and photographs
Actually, there are a ton of recipes in her book that piqued my interest. It’s full of quick recipes for small batches of pickles, jams, salsas, butters, sauces, etc. So instead of processing 20 pounds of peaches in one never-ending canning session, you have a lovely guide for making a single jar of pickles or two half-pints of strawberry jam in under an hour. Nice.
mint, limes, sugar, water
pluck the mint leaves, juice the limes
pouring water into the sugar to make a simple syrup
This is a lovely mint lime syrup that requires very little time, effort, and ingredients. You can add a little of it to soda water for a nice sparkling beverage, or you can jazz it up with some booze. The mint and lime scream mojito to me.
stir the mint leaves into the sugar syrup
add the lime juice
strain the syrup
mint lime syrup
The yield is a pint of the syrup and it stores well in the refrigerator for weeks, though I doubt it will last that long in summer. I’m sure you can think of all manner of cocktails to mix with this lovely infusion of minty and limey. We went with Jeremy’s favorite gin, CapRock. I added more lime juice to the cocktail to counter the sweetness of the syrup. It was delightful and it made the summer sun bearable for this heat wimp.
mint lime syrup, bitters, gin, ice, seltzer water, lime and mint for garnish
topping it all off with seltzer in a highball
a deliciously refreshing mint limey cocktail
Full disclosure: I received a free review copy of Preserving by the Pint from Running Press.
2 cups sugar
1 cup water
2 cups packed mint leaves, washed
2 limes, juice of
Place sugar and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves. Stir in the mint leaves and lime juice until combined. Simmer for 5-6 minutes. Allow the syrup to cool. Strain out the solids through a sieve. Store in a 1 pint glass jar. Keeps for weeks.
Minty Limey Cocktail
2 oz. gin (my favorite is CapRock)
1 oz mint lime syrup
squeeze of lime
6-7 dashes of bitters (I used grapefruit bitters)
Fill a highball glass with ice. Add the gin, mint lime syrup, a squeeze of lime, and bitters. Top with seltzer water.
more goodness from the use real butter archives
|crème de cassis (black currant liqueur)
|elder fruit salad cocktail