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Learn how easy it is to make your own Mint Syrup for desserts, cocktails, tea, and other recipes. You’ll love the amazing flavor of mint simple syrup for drinks and more.
Enjoy this delicious mint simple syrup in your favorite drinks or drizzle it on top of desserts. It’s so simple to make, freezes like a dream, and tastes absolutely incredible!
Making this simple syrup is an easy and tasty way to use fresh mint. It also truly elevates our wildly popular mojito mocktail.
Once you make this syrup, try our blackberry simple syrup, strawberry simple syrup, honey simple syrup, jalapeño simple syrup, lavender simple syrup, and honey ginger syrup.
What is Mint Syrup Made Of?
You only need three simple ingredients for this recipe:
- fresh mint (peppermint, sweet mint, or spearmint)
- sugar
- water
You can use white or raw sugar, just keep in mind that the darker color of the raw sugar will result in a syrup that is darker/browner.
Splenda and non-sugar substances will work to sweeten the syrup but will keep the final consistency very thin and watery.
If you still have leftover fresh mint, check out our tutorials on how to freeze mint, drying mint, and homemade mint extract.
How to Make Mint Simple Syrup
Mint, especially fresh from the garden, often houses small bugs on the underside of the leaves. So you’ll want to start by soaking the mint leaves in cool water for 10-15 minutes.
In a medium saucepan, combine the water, sugar, and mint and bring to a boil for 1 minute. Reduce to a simmer and cook for ~15-20 minutes. Strain through a wire mesh strainer and then cool.
Yep, that’s it! Not everything has to be complicated or time-consuming. Lucky you.
How to Store Simple Syrup
Homemade simple syrup will last for up to three weeks in the fridge. Do not store at room temperature. Discard any syrup that becomes cloudy or smells off.
Freeze excess mint syrup so that you always have some on hand. Use ice cube trays or small Souper Cubes and transfer frozen cubes to a freezer bag (reusable if possible).
HOW TO USE Mint SIMPLE SYRUP
To use: start with 1-2 tsp per serving and adjust to taste.
Keep a jar on hand and add it to tea popsicles, Instant Pot iced tea, or sweet tea with honea for a perfect flavor. It’s also delicious just mixed with plain sparkling water.
Adding a splash to our Mint Chocolate Ice Cream intensifies the mint flavor in that tasty dessert.
It’s also fantastic on fruit like strawberries, canned peaches, or frozen blackberries. Add it to a batch of sugared strawberries for a minty twist on macerated berries.
Pro Tips/Recipe Notes
- I find the flavor of the finished syrup is better if you discard the stems and only simmer the leaves in the pan.
- The color of the syrup will depend on how long the ingredients simmer. Some simple syrup recipes are ready in 5 minutes, but I find that this one needs a longer steeping time to bring out the natural oils.
- Most simple syrup recipes call for a 1:1 ratio of water to sugar. I use less in this recipe to allow the mint flavor to shine through. You can use more, but I encourage you to start with 1/2 cup and adjust to taste.
- Keep an eye on the stove when the water and sugar are at a rolling boil. Sugar can boil very quickly and you may need to reduce the heat to keep it from boiling over.
Mint Simple Syrup
Ingredients
- 1 cup water
- 1 cup mint leaves, packed {removed from stems}
- 3/4 cup sugar
Instructions
- Soak the mint leaves in a bowl of cool water for 10-15 minutes.1 cup mint leaves, packed
- In a medium saucepan, combine the water, sugar, and mint.1 cup water, 1 cup mint leaves, packed, 3/4 cup sugar
- Bring to a boil and keep at a rolling boil for 1 minute, stirring often.
- Reduce to a simmer and cook on low for 15-20 minutes, stirring occasionally.
- Place a fine-mesh strainer over a bowl and pour the mixure through the strainer.
- Cool slightly, taste, and add more sugar if you prefer a sweeter flavor.
Notes
- You can use more or less sugar. Start with 1/2 cup and adjust to taste.
- Keep an eye on the stove when the water and sugar are at a rolling boil. Sugar can boil very quickly and you may need to reduce the heat to keep it from boiling over.
- The syrup will last for up to three weeks in the fridge. Do not store at room temperature. It will freeze for 3-6 months.
- To use: start with 1-2 tsp per serving and adjust to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you please tell me how to use a sugar substitute in this recipe? Thanks!
Hi Pauline, what kind of sugar substitute would you be using? Honey, Stevia, Splenda, etc.?
For a powdered sugar substitute, use the ratios listed on the package for that ingredient. If it is 1for1, etc., follow those instructions.
For honey, I would start with half of the sugar recommended and then adjust to taste.
Can you use frozen mint for this recipe? If so should I do anything different for the recipe? Thank you
You sure can! I’m not sure how you froze it, but sometimes when mint thaws it can turn dark/brown/black. That potentially would impact the color of your syrup but not the flavor.