This recipe is so simple to make and only contains three ingredients. You can adjust the amount of mint in your syrup to suit your taste. I find that adding the mint off of the heat creates the best syrup. Remove the spent mint leaves from the cool syrup before storing it. Doing so will extend its shelf life.
Author: Jennifer from 1840 Farm
Ingredients
1cupwater
1cupsugar
2-4sprigsfresh 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.