Ingredients
For mint:
1/2 cup fresh mint
1 cup sugar
1 1/2 cup water
For lemon:
2 lemons, zest and juice
1 cup sugar
1 1/2 cup water
Preparation
In a small sauce pan, combine mint leaves or lemon zest and juice with sugar and water; bring to a boil, let the sugar dissolve, and remove the pan from the heat. Let liquid cool; strain through a fine sieve. Use about 4 teaspoons of syrup per tall glass of tea. Syrups will keep in the refrigerator for up to 2 weeks.
