Mint Simple Syrup is an easy way to add a REFRESHING mint flavor to cocktails, beverages, fruit salads, and so many other dishes.
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Want an easy way to add a hint of mint to your favorite cocktails, mocktails and, other dishes?
Simple syrup is the easiest way to do it.
This amazing make ahead condiment is the best one to keep in your fridge, alongside those jars of mustard and maraschino cherries.
I use simple syrup in my iced tea (who likes grainy sweet tea?) and in my morning coffee! Along with Baileys Irish Cream LOL.
This mint version is my favorite infused simple syrup of all time! Even with my spicy side craving this jalapeño simple syrup quite a bit, I still go through more jars of this than anything else in my kitchen.
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It’s so easy to make and only requires 3 simple ingredients you probably already have on hand!
MINT SIMPLE SYRUP INGREDIENTS
- fresh mint leaves (only leaves, without the stems)
- granulated sugar
If you are not a gardener like me, borrow some from your friend or neighbor’s garden or grab a small pot from your local store.
I like to keep one on my window sill just for this purpose.
Not only does it have minimal ingredients, it takes no time at all to whip up a big batch.
HOW TO MAKE MINT SIMPLE SYRUP
FIRST: In a small saucepan, combine mint, sugar, and water. Heat the saucepan over medium heat until it comes to a boil. Stir continuously to allow the sugar to melt.
SECOND: Simmer for a couple of minutes. Turn off the heat, and let the syrup steep for 30 minutes. Make sure it’s cooled completely.
THIRD: Strain the mixture into a sterilized glass container. Keep in the refrigerator and use it in drinks, desserts and other dishes. It lasts for a month.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
HOW DO YOU KNOW WHEN IT’S DONE?
You will know it’s done cooking when all the sugar crystals are dissolved and the syrup has a nice mint flavor.
WHAT IS THE POINT OF SIMPLE SYRUP?
The purpose is to add a splash of sweetness and with infused syrups you can add a hint of flavor to your drinks and dishes.
Think of how great it would be to make a wide variety of flavored simple syrups.
Try making this with fresh rosemary, fresh basil, or fresh thyme.
You can also make some for fall like this pumpkin spice syrup!
CAN YOU USE DRIED MINT INSTEAD OF FRESH?
I would not recommend it. You want to infuse the syrup with the oils from the fresh leaves and dried leaves don’t have any.
HOW LONG CAN YOU KEEP MINT SIMPLE SYRUP?
Your mint syrup will last in the refrigerator for up to 3 weeks if stored in an air tight container. Be sure to sterilize the jar beforehand to keep it longer.
I would not recommend freezing it as you want to have it on hand whenever you need it.
SHOULD I REFRIGERATE SIMPLE SYRUP?
This syrup, because of the sugar component, will spoil and grow mold if not kept in the refrigerator.
WHY IS MY SIMPLE SYRUP YELLOW?
The slight yellow color can come from two sources. The oil from the mint can have a slight tint to it.
But the most common reason is the caramelization of the sugar. The longer you cook the mixture the darker it gets.
Don’t worry, the yellow color won’t hurt you:)
HOW DO YOU USE MINT INFUSED SIMPLE SYRUP?
It is perfect for lots of dishes like these:
- essential for a mint julep
- great on fruit salad
- add a splash to sparkling water
- kid’s mocktails
- stir in your coffee
- drizzle on your ice cream
- soak your cake layers with it
- add a bit to your regular pancake syrup
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This mint syrup recipe is so easy to make and keep for a few weeks in your refrigerator for use in so many future recipes!
MORE EASY APPETIZERS
- Fresh Cherry Cupcakes
- Lime Coconut Cooler
- Grapefruit Rosemary Punch
- Tequila Infused Grapes
- Kiwi Mint Mojito
- Cucumber Mint Cooler
- 1 cup of fresh mint leaves (leaves only, no stems)
- 1 cup of water
- 1 cup sugar (white granulated)
- In a small pan, combine all the ingredients. Slowly bring to a boil, while mixing, to allow for the sugar to melt.
- Simmer for a couple of minutes. Turn off the heat, and let the syrup steep for 30 minutes.
- Strain the mixture into a sterilized glass container. Keep in the refrigerator and use it in drinks, desserts and other dishes. It lasts for a month.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 32 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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