Mint Simple Syrup, an easy mint-infused syrup recipe with fresh mint! Learn how to make mint simple syrup and a list of drinks with mint simple syrup including cocktails, mocktails, and other beverages.
Oh boy, loving this Mint Simple Syrup this year! It’s the best in cocktails, mocktails, and other drinks. Comes in handy year-round for a wide range of drinks and also makes a fabulous gift including a great homemade Christmas present.
If you have no idea what I’m talking about, maybe we should start by explaining simple syrup…
What is Simple Syrup?
Simply put, it’s sugar and water boiled together until the sugar has dissolved.
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There are different types of simple syrups including different ratios of sugar to water. More sugar results in a thicker syrupy syrup. A higher water to sugar ratio (such as 3 parts water to 1 part sugar) is used for glazing desserts such as cakes, while a lower water to sugar ratio (such as 1 or 2 parts water to 1 part sugar) is used for sweetening beverages.
The syrup can be flavored with a wide range of things (see below for some ideas) and is quick and easy to make!
(full printable recipe card is at the bottom of this post.)
You won’t believe how quick and easy this simple syrup is to make. Only takes a few minutes of prep and a few minutes of cooking. If you can boil water, you can make this with no problem!
Ingredients for Mint Simple Syrup:
- Water
- Granulated Sugar
- Fresh Mint Leaves (washed)
How to Make Mint Simple Syrup:
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Place water, sugar, and fresh mint leaves in a medium saucepan over medium-high heat.
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Bring mixture to a boil, stirring occasionally, until sugar fully dissolves.
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Simmer for about 1-2 minutes, then remove pan from heat. Let mint leaves steep for about 15-30 minutes.
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Pour mixture through strainer over a large glass jar to remove mint leaves.
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Cool completely, cover, and refrigerate.
Tips For Making Mint Simple Syrup:
- For best results use fresh washed mint leaves, and not mint extract or mint flavoring.
- You can change the simple syrup ratio of water to sugar BUT know that you will change the taste considerably. I like it on the sweeter side so I can add less to drinks.
- You can use more/less mint for a stronger or less strong mint flavor.
- Make sure the sugar is completely dissolved in the water before removing the mixture from the heat.
- Strain the mint leaves out of the syrup before storing the simple syrup. You may want to strain a few times or through cheesecloth to get out any small sediments that may have remained on the mint leaves.
- Store the finished simple syrup in a covered glass jar in the refrigerator.
How to Store Simple Syrup?
Store the simple syrup covered in the refrigerator in a glass jar for best results.
How Long is Mint Infused Simple Syrup Good for?
Simple syrups, if stored covered in the refrigerator, can last about 1-3 weeks. If the syrup starts to smell “off” or appear moldy, do not use.
Drinks with Mint Simple Syrup:
Here are some drinks (cocktails and non-alcoholic) ideas that you could use this Mint Simple Syrup in…
- Strawberry Mint Lemonade (cocktail or mocktail versions)
- Mojito
- Mint Julep
- Moscow Mule
- Daiquiri
- Margarita
- Grasshopper
- Lemonade
- Limeade
- Fruit Punch
- Sparkling Water with a little lime/lemon
- Tea & Ice Tea
What Substitutions Can I Make To This Simple Syrup?
- Instead of granulated sugar you can experiment with different types of sweeteners (such as honey). I haven’t tried others, so can’t say for sure how any, in particular, will work.
- Instead of mint, you can use your favorite fresh herbs or flavor combinations. Rosemary, basil, and/or lavendar would be good ones to try.
- You can also experiment with adding other flavoring to the syrup such as citrus zest (orange, lemon, or lime), vanilla beans, berries (blackberries, strawberries, etc.), or even vegetables (such as cucumber).
Hope you enjoy this tasty Mint Simple Syrup!
Looking for some fun drinks to try this Mint Simple Syrup in? Check out this Watermelon Poptini or homemade Limeade.
Mint Simple Syrup
Ingredients
- 2 cups water
- 2 cups granulated sugar
- 1 cup fresh mint leaves
Instructions
- Place water, sugar, and fresh mint leaves in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar dissolves.
- Simmer for about 1-2 minutes, then remove pan from heat. Let steep for about 15-30 minutes.
- Pour mixture through strainer over a large glass jar to remove mint leaves. Cool completely, cover, and refrigerate.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Kim says
I made some of this earlier this summer, and to make it last longer, I will actually can it in half pint jars. I got the idea from making mint jelly. To the whole recipe, add 2-3 teaspoons bottled lemon juice. This does not affect the flavor, but it helps to add acid for safe canning. Use the boiling water bath method for 10 minutes.
This also makes it safe if any of those little mint leaves are still in there😁
Lisa Huff says
Hope it turns out ok for you!
Amy says
Do you know how long this would stay good for?
Lisa Huff says
It should last a few weeks in the fridge or you could freeze it.
Mary Beth says
Do you think this could be frozen and thawed when wanted?
Lisa Huff says
Yes, I think that would work ok.
Kathrine says
Easy and tasty!
Lisa Huff says
Thank you!
Tisha says
This is so perfect for cocktails!!!! Great share!
Natalie says
Such a great addition for any puff pastry or rolls in the summer – refreshing and delicious!
Laura | Wandercooks says
Oooh this sounds super fun to experiment with. Mint would have to be my most favourite flavour ever and this looks like such a tasty way to weave it in naturally.
Sally says
I can totally see using this simple syrup in my iced tea this summer – no need to sweeten it like normal and such a delightful change from just regular sweet iced tea. Thanks for the recipe!
Beth Pierce says
I have never thought about making my own simple syrup! Love this recipe; excited to give it a try!