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Lemon-Mint Syrup

Hands-on time 30 mins
Total time 1 hr
Yield Makes about 4 cups


  • 6 lemons
  • 2 cups sugar
  • 2 teaspoons kosher salt
  • 6 to 8 fresh mint sprigs

How to Make It

  1. Using a vegetable peeler, remove thin layer of peel from lemons, leaving white pith intact. Reserve peeled lemons for another use.

  2. Bring sugar, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat, whisking occasionally. Remove syrup from heat, and stir in lemon peels and mint. Cover and let stand 30 minutes. Pour mixture through a wire-mesh strainer into a container; discard solids. Refrigerate up to 2 weeks.