YIELD: ABOUT 1 1/2 CUPS
When I visited Morocco, every restaurant or store would greet newcomers with a mint tea. Of course, this “exotic” concoction is just mint-soaked hot water that’s been heavily sweetened, which appealed to my Southern sweet tea roots. So not only can this syrup be used for a mint soda, but also mixed into hot water for a Moroccan-like mint tea. You can also stir the mint syrup into lemonade or limeade for a refreshing drink on a summer day.
2 1/2 cups roughly chopped mint (include stems and leaves)
3/4 cup raw cane sugar
1 cup water
In a medium pot, combine the mint, sugar, and water. Bring to a boil over high heat and stir to dissolve the sugar. Let the mixture boil until the sugar is fully dissolved and the mint is very wilted, for just 1 or 2 more minutes, Remove from the heat. Let cool, then run the syrup through a fine-mesh sieve to remove the mint (discard the leaves). Refrigerate the syrup in a covered container for up to 2 weeks.
To make Mint Syrup: Stir 1/2 tablespoon Mint Syrup, or to taste, into 10 ounces (1 1/4 cups) seltzer. Garnish with a lime wedge, if desired.