How to Make Fresh Mint Simple Syrup
Once you learn how to make fresh mint simple syrup, you can add its fresh flavor to iced tea, lemonade, mocktails, or cocktails all summer long.
The easiest, or perhaps simplest, way to enjoy fresh mint’s flavor is in a simple syrup. It comes together in minutes and adds delicious flavor to iced tea, lemonade, mocktails, or cocktails. I love the earthy flavor this syrup adds to my afternoon iced tea. Once I learned how to make fresh mint simple syrup, it became a staple in our refrigerator during the summer months of the year.
You’ll also find that this minty syrup is delicious when tossed gently with ripe berries. I love the combination of this mint simple syrup and sliced strawberries. Sweet, earthy berries with just a hint of sweetness and mint are a delightful combination of flavors.
The flavor and aroma of this syrup is mild, but you can certainly increase the amount of fresh mint used to infuse your syrup with flavor if you prefer a bolder flavor. The recipe and its use are highly adaptable, so feel free to make it in a way that is just right for you.
This syrup keeps very well for a week or so kept in a container with a tight-fitting lid in the refrigerator. Remove the spent mint leaves from the cool syrup before storing it. Doing so will extend its shelf life.
I hope that you will give this fresh mint simple syrup it a try because I can’t wait to hear how you’ll put it to delicious use!
If you have lavender growing in your garden, you’ll also want to give this Lavender Simple Syrup a try. It’s just as delicious in cold summer drinks or tossed with fresh fruit. I use it in my Hibiscus Lavender Iced Tea and add it to tall glasses of lemonade all summer long.
Mint Simple Syrup
Ingredients
- 1 cup water
- 1 cup sugar
- 2-4 sprigs fresh mint including stems and leaves
Instructions
- Place the water and sugar in a small saucepan. Place over low heat and stir the sugar and water to help prevent the sugar from settling on the bottom of the pan and burning. Warm the pan, stirring occasionally until the sugar has dissolved and the liquid is clear.
- Remove the pan from the heat. Add the mint sprigs, stirring lightly to help infuse the syrup with the oil released from the mint leaves as they warm. Allow the liquid to cool to room temperature. Remove the spent mint leaves and stems before transferring the syrup to a container with a tight fitting lid. The syrup can be kept in the refrigerator for several weeks.