I discovered the joys of Torani syrup when I was a kid, gleefully mixing it with club soda to make Italian sodas. I’ve since learned to make the grownup version, and with homemade syrup. Feel free to play around with the flavors, and since I had a bunch of Iranian mint and green tea lying around, I went with these:
For a quick cocktail, add a few spoons to some vodka or rum with a splash of club soda. I’m planning on making a seasonal cranberry-orange syrup for Thanksgiving cocktails.
1 handful fresh mint
zest of two limes, peeled in 1/2 inch-thick strips
2 bags of pomegranate green tea
1 tablespoon honey
2 cups water
1 cup sugar
1. In a medium saucepan, bring one cup of sugar and one cup of water just to a boil, stirring to dissolve the sugar. Add mint and lime zest, cover, and turn off heat, letting the mixture steep for an hour. Remove lid and let cool, then pour into a jar and refrigerate.
2. Repeat the process of dissolving the remaining cup of water and sugar over heat, and steep with the tea and honey for a hour. Let cool, and pour into another jar and refrigerate.