The mint in my garden has magical properties, I swear.  No matter how much I harvest, as soon as I turn around, it's all grown back.  As a result, lots of fresh mint is finding its way into my kitchen this summer.  I use it with pasta and veggies, some tasty boozy peaches, and all manner of beverages.

Fresh mint plays a big role in some especially refreshing cocktails.  There's always the classics like Mojitos or Mint Juleps, but I'm craving something lemony.  Limoncello isn't as strong as rum or bourbon, so this cocktail won't knock me over like a couple of Mojitos or Juleps would,  which is always a good thing. 

To make the Limoncello syrup, in the blender purée:

• 1/2 cup fresh mint leaves (tightly packed)
• 3/4 cup Limoncello
• 2 tablespoons sugar
• zest of 2 lemons

Strain the mixture through a fine sieve to remove the solids.  You will be left with a little less than a cup of minty Limoncello syrup.  To make this tart minty lemonade combine the Limoncello syrup with the juice of 2 lemons and stir in 2-3 cups of cold mineral water.  You could use either sparkling or still mineral water, whichever you prefer.

Also delicious, a Minted Limoncello Spritz, just divide the syrup between 4 glasses and top with chilled Prosecco.  Enjoy!