- 2 cups water
- 2 cups sugar
- 1 to 1 1/2 cups coarsely chopped fresh mint, lemongrass or lemon verbena
- In a heavy, medium saucepan over high heat combine the water and sugar and bring to a boil, stirring, until the sugar is dissolved. Remove from the heat and add the chopped herbs. Set aside until cooled. Strain the syrup through a fine mesh sieve and transfer to a glass or plastic container with a tight fitting lid. Discard the solids and refrigerate the syrup until needed. Use to taste in drinks, smoothies, sorbets, marinades, or simply drizzled over fresh fruit.