Mint Simple Syrup

Mint Simple Syrup

Fresh mint steeps into sugar syrup, perfect for cocktails, lemonade, and iced tea.

Total 35 min Makes 16 oz Calories 49/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This simple syrup infuses sugar and water with fresh mint leaves for a bright, herbal sweetener. Steeping the mint off the heat preserves its fresh flavor without turning bitter, and the finished syrup keeps well refrigerated for sweetening mojitos, juleps, or summer drinks.

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup fresh mint leaves, lightly packed

Method

  1. Rinse the mint leaves under cool water and gently pat dry; lightly bruise them with the back of a spoon to release their oils.

  2. Combine the water and sugar in a small saucepan over medium heat, stirring occasionally until the sugar fully dissolves.

  3. Remove the saucepan from the heat and stir in the mint leaves, pressing them down so they're submerged in the syrup.

  4. Let the mint steep in the hot syrup, covered, until fully cooled and fragrant.

  5. Strain the syrup through a fine-mesh sieve into a jar or bottle, discarding the spent mint leaves.

  6. Cover and refrigerate the syrup; it will keep well for up to one month.

Rate this recipe

★ 4.6 (1)

Mint Simple Syrup

This simple syrup infuses sugar and water with fresh mint leaves for a bright, herbal sweetener. Steeping the mint off the heat preserves its fresh flavor without turning bitter, and the finished syrup keeps well refrigerated for sweetening mojitos, juleps, or summer drinks.

35 min 16 oz 49 cal

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup fresh mint leaves, lightly packed

Method

  1. 1

    Rinse the mint leaves under cool water and gently pat dry; lightly bruise them with the back of a spoon to release their oils.

  2. 2

    Combine the water and sugar in a small saucepan over medium heat, stirring occasionally until the sugar fully dissolves.

  3. 3

    Remove the saucepan from the heat and stir in the mint leaves, pressing them down so they're submerged in the syrup.

  4. 4

    Let the mint steep in the hot syrup, covered, until fully cooled and fragrant.

  5. 5

    Strain the syrup through a fine-mesh sieve into a jar or bottle, discarding the spent mint leaves.

  6. 6

    Cover and refrigerate the syrup; it will keep well for up to one month.