Yesterday, we brought you poached fennel. Today, we have mint syrup, courtesy of Aliye Aydin, owner of local organic produce delivery company beachgreens. Enjoy!

MINT SYRUP

INGREDIENTS

1 1/2 cups coarsely chopped fresh mint
2 cups sugar (I used raw sugar)
2 cups water

DIRECTIONS

“Put everything together in a saucepan. Bring mixture to a boil. Cook, stirring constantly, until sugar dissolves. Remove from heat; cover and let cool. Strain and keep in glass jars in the refrigerator, or use all at once! It will keep for awhile, at least 6 months.”