A sweet sipper with all the fresh flavor of spring and summer
For the mint simple syrup
- 1 cup sugar
- 1 cup water
- 25–30 fresh mint leaves
For the Raspberry Mint Kir Royale
- 1 ounce mint simple syrup
- 1.5 ounces creme de cassis (such as Chambord)
- 4–6 ounces champagne
- raspberries, for garnish
- mint sprig, for garnish
- In a small saucepan over medium heat, stir together water and sugar until sugar dissolves. Bring to a simmer. Add mint leaves and simmer 2-3 minutes. Remove from heat. Let cool entirely. Remove mint leaves. Store in an airtight, glass container for up to 2 weeks.
- To a champagne flute, add mint simple syrup and creme de cassis. Top with champagne. Garnish with a mint sprig and raspberries.