Mint-Infused Syrup

This recipe goes with Limeade, SoCal Cocktail

Yield: Makes 3 cups (enough for about 48 drinks)
Recipe from Sunset

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  • 2 cups sugar
  • 2 cups water
  • 3 quarts rinsed fresh mint leaves (about 4 bunches)


  1. In a 3- to 4-quart pan, combine 2 cups sugar, 2 cups water, and 3 quarts rinsed fresh mint leaves (about 4 bunches); stir often over medium-low heat just until simmering. Let stand until cool, about 30 minutes. Pour through a fine strainer into a small pitcher. Chill until cold, about 45 minutes. Mixture keeps, covered and chilled, up to seven days.
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