bananas, mango, and some frozen raspberries that were just barely thawed, on top. The syrup would really be good in tea. It's from Fine Cooking magazine. So simple, but it was new to me.
Spearmint Syrup
1 small (3/4-oz.) bunch fresh spearmint
1 cup granulated sugar
Rinse the mint well & drain. Put the sugar in a small saucepan and place the mint on top. Crush the mint into the sugar with a wooden spoon to release its flavor. Add 1 cup water. Bring to simmer over medium heat, stirring frequently until the sugar is dissolved. As soon as the syrup starts simmering rapidly, remove it from the heat and set aside to infuse for 20 minutes. Strain, discarding the mint, and let cool to room temperature. Store in the refrigerator for up to two weeks.
Spearmint Syrup
1 small (3/4-oz.) bunch fresh spearmint
1 cup granulated sugar
Rinse the mint well & drain. Put the sugar in a small saucepan and place the mint on top. Crush the mint into the sugar with a wooden spoon to release its flavor. Add 1 cup water. Bring to simmer over medium heat, stirring frequently until the sugar is dissolved. As soon as the syrup starts simmering rapidly, remove it from the heat and set aside to infuse for 20 minutes. Strain, discarding the mint, and let cool to room temperature. Store in the refrigerator for up to two weeks.