| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Desserts, Sauces, Seasonings | 1 | Batch | |
INGREDIENTS
| 1 | Stick unsalted butter | |
| softened | ||
| 2 1/2 | c | Powdered sugar |
| 1/8 | t | French Cognac Vanilla |
| 1 | T | Mint flavored syrup |
| 1/4 | c | Water |
| 1/4 | c | Spearmint leaves, packed |
| 1/2 | c | Sugar |
INSTRUCTIONS
To make the hard sauce, cream butter well. Add sugar gradually. Beat until very creamy. Add vanilla and mint syrup; blend well. To make the mint flavored syrup, combine water and sugar and bring to a boil. Reduce heat and simmer 5 minutes. Add mint leaves to syrup. Bruise leaves well by mashing with a spoon. Cover and let steep for 4 hours. Remove leaves and strain syrup. From Bessie Hulett in _Bessie's Blue Ribbon Recipes_ by Bessie Hulett. Shively, KY: 1992. Pg. 110. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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