Homemade Mint Syrup [Beachbum Berry Remixed]

Adapted from a 2003 syrup recipe in “Martha Stewart Living” magazine. ======== 2 bunches of mint 3 oz simple syrup Wash mint sprigs in cold water. Strip leaves from stems, discard stems, and stuff the leaves into an 8-ounce cup until the cup is full and tightly packed. Empty the cup into a saucepan half-full of boiling water. Quickly remove the leaves when they wilt and turn bright green—after 5 seconds or so—and strain them. Next, put them in a blender with 3 ounces sugar syrup and blend until thoroughly liquefied. Strain through a fine wire-mesh sieve, pressing down firmly to extract as much syrup as possible. Discard the solids. Chill syrup in the fridge; it’ll keep a few days. Yields 3 ounces, enough for 6 drinks. ========