Mint Simple Syrup Recipe
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A homemade mint simple syrup recipe with real mint leaves, granulated sugar, and water. Ideal for sweetening cocktails, tea, and coffee while celebrating the abundance of mint from your summer herb garden!
Why Did I Create This Mint Simple Syrup Recipe?
I’ve lived most of my adult life in big cities, often without much in the way of outdoor space. But even in apartments with no balcony, terrace, or garden plot access, I always make room for a windowsill herb garden. Throughout the summer (and all year long, if I’m lucky!) I can reach for my kitchen shears to snip leaves of basil for pesto, pizza, and pudding; rosemary for focaccia, shortbread, and caramels; parsley for soups and dips; sprigs of thyme to garnish hand pies or add fragrance to a stovetop simmer pot. And of course, plenty of fresh mint leaves for making salads, whoopie pies, and simple syrup.
If you plant an outdoor herb garden, you almost certainly have access to plenty of fresh mint. Mint is highly invasive, and will quickly envelop your entire garden space. Martha Stewart says to skip it altogether, but I truly don’t mind. I love incorporating fresh mint into recipes, garnishing summer dishes, or popping a handful of fresh leaves into my trusty Nalgene water bottle or a big, icy glass of unflavored sparkling water. In this three-ingredient recipe, I’ve simmered fresh mint leaves with water and granulated sugar to make a natural, mint-flavored syrup. It’s perfect for sweetening beverages (hot and cold, alcoholic and otherwise!) and brushing on baked goods as a soaking syrup. I also like to toss this mint syrup with fruit, or drizzle it over roasted carrots for a savory-sweet side.
Key Ingredients
There is one ingredient in this recipe that will make all the difference in the taste of your finished syrup: the fresh mint leaves! I like to make this syrup in the summer, using mint leaves snipped from the plants in my herb garden. I tested this recipe with spearmint, but peppermint will also work, as will more unique varieties like pineapple or chocolate mint. remember that the mint you select will have a significant impact on the final flavor.
If you want to make mint syrup in winter (or don’t have an herb garden of your own), you can just as easily start with a bunch of mint purchased from the supermarket or greenmarket. Whichever you choose, take time to properly wash and dry the mint leaves to remove any bugs, dirt, or residue; you don’t want these making their way into your syrup.
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Mint Simple Syrup Recipe
- Total Time1 hour 10 minutes
- Yield530 milliliters (about 1 2/3 cups) 1x
Mint simple syrup made with granulated sugar, water, and fresh mint leaves.
Ingredients
360 milliliters water (1 1/2 cups)
300 grams granulated sugar (1 1/2 cups)
20 grams fresh mint leaves, washed (3/4 ounces; about 40-45 large leaves)
Instructions
In a medium saucepan, combine water and mint leaves. Bring to a low boil.
Stir in the granulated sugar and allow it to dissolve.
Reduce heat to low. Simmer for 2 minutes.
Remove from heat. set aside and allow to cool completely, about 1 hour.
Pass through a fine mesh strainer to remove the mint leaves.
Use as desired. Store leftover mint simple syrup in an airtight container in the refrigerator for up to 3 weeks.
- Prep Time: 10 minutes
- Steeping Time: 1 hour
- Category: Simple Syrups
- Method: Stovetop
Serving Suggestions
Stir mint simple syrup into beverages, both alcoholic (mojitos, juleps, margaritas) and non-alcoholic (lemonade, iced coffee, sparkling water). I also love to pair this syrup with homemade hot chocolate, or peppermint hot chocolate for an extra-minty drink. (Add peppermint marshmallows for a true mint lover’s dream!) You can also use this simple syrup as a soaking syrup for cakes, cupcakes, brownies, and other baked goods. Toss it into a fresh summer fruit salad, like my citrus salad or feta and watermelon salad. Or, drizzle over roasted carrots, parsnips, or sweet potatoes for a savory-sweet side dish.
Other Fresh Mint Recipes You Might Enjoy
Puff Pastry Tartlets with Ricotta, Peas, and Mint
Raspberry Mojito Whoopie Pies
Spring Simmer Pot with Lemon, Lavender, and Mint
Citrus Salad
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
