After hacking an impressive amount of mint off in the garden I had to quickly find a use for it. I came across this recipe in Preserving by the Pint by Marisa McClellen. I'm finding many surprise uses for it including a sauce for Lychee Coconut Milk Jelly to mingling in a glass of ice cubes with a Gin and Tonic. I think it could be a summer time staple.

Mint Lime Syrup

2 cups of sugar. raw cane or white
1 cup of water
2 cups of packed mint leaves, washed and chopped
the juice and fine zest from 2 limes

Bring the sugar and 1 cup of water to boil over medium-high heat stirring to dissolve.

Add mint leaves, lime juice and rind.

Simmer for 5 minutes, stirring constantly.

Strain mint leaves through a strainer into a heat proof bowl or jar.

Cool and store in a fridge. It will keep for many weeks.