Recipe courtesy of Alton Brown

Mint Syrup: Reloaded

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 20 min
  • Yield: 1 3/4 cups
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Special equipment:
digital kitchen scale, measuring cups, kitchen twine, small saucepan, blender, medium bowl, fine-mesh sieve, 2-cup liquid measuring cup, plastic squeeze bottle
  1. Combine the sugar with 1 cup of the water in a small saucepan and place over high heat. Bring to a boil then reduce the heat to medium low and simmer, stirring occasionally, until the sugar has dissolved — 3 to 5 minutes. Remove from the heat, cool for 10 minutes, then transfer to your blender carafe. (If your carafe is heat-resistant you can skip the rest period.) Allow the syrup to cool to around 80 degrees F. Clean the saucepan.
  2. Meanwhile, combine the ice and 2 more cups of water in a large bowl and have it standing by near the cooktop.
  3. In the same saucepan, bring the remaining 5 cups of water to a boil over high heat and tie the mint into a bunch with cotton butcher's twine. When the water reaches a hard boil, dunk the mint bouquet and count to 15, then immediately plunge the mint into the ice water to stop the cooking and set the color. (This is called "blanching" and "shocking.")
  4. Once thoroughly cooled, pat the mint dry, pluck as many leaves off as possible, and add them to the cooled syrup. Then blend on medium speed until the mint is reduced to very fine pieces. Strain through a fine sieve set over a 2-cup liquid measuring cup then transfer to a plastic squeeze bottle and refrigerate for up to 2 months … or freeze forever.
  5. To use the syrup in say, a mint julep, combine 1/2 ounce of it with 2 ounces bourbon in a rocks glass filled with crushed ice. Stir then garnish with additional mint if desired. (Just don't let it get stuck in your dental work at Bingo!)

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