We made this simple syrup for Bea to pour over her pancakes this morning. She’s a lime fanatic! The mint flavour is extremely mild. Omit the mint altogether, and you have a lovely lime syrup!  This syrup will also mix with your brunch beverages. St. Patty’s Day Mojitos, anyone?

Lime Mint Syrup
Adapted from a recipe in Topp  & Howard, The Complete Book of Small Batch Preserving
Makes .25 pint

Ingredients
3 limes
.5 c white wine
.5 c sugar
1/3 c torn fresh mint leaves

Method
Zest all three limes with a microplane.
Juice the limes, setting 1.5 tbs juice aside in a bowl.
Heat wine, sugar, mint and zest in a sauce pan.
Bring the ingredients to a boil, uncovered, over medium high heat.
Cover the pan, reduce the heat to medium low, and simmer for 8-10 minutes.
Remove the pan from the stove top and let the syrup cool completely.
Strain the syrup through fine mesh into a glass jar.
Strain the lime juice into the jar through the same sieve and compost the remnants.
Incorporate the juice into the syrup with a small wooden spoon or rubber spatula.
The lime mint syrup will actually look like a small pot of gold!
Store any left-overs in a well-sealed container.

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