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Katie's Cucina » Recipes » Drinks

Mint Simple Syrup

Published: Aug 18, 2021 · Modified: Jan 17, 2022 by Katie · This post may contain affiliate links

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Two glass mason jars filled with mint syrup and recipe title text for Pinterest.
Two jars of Mint Simple Syrup with fresh mint on counter and logo on right corner of photo.
Two glass mason jars filled with mint syrup with recipe title text on image for Pinterest.
Top view of Mint Simple Syrup in a mason jar with recipe title text on image.
Two photos split by recipe title text on image; top of Mint Simple Syrup bottom of two mason jars filled with syrup.
Three photos split by recipe title text; top two of mint seeping in water, bottom of Mint Simple Syrup in mason jar.

Mint Simple Syrup is made in minutes with just 3 ingredients; fresh mint, sugar, and water. This easy syrup is perfect for adding to your favorite iced tea, lemonade, or even a mixed drink like a mojito.

Top view of a glass jar filled with mint sprigs with clear liquid.

My husband and I grow a wide variety of herbs and vegetables in our home. One herb that doesn’t get used as often as I’d like is mint. The only reason why we grow it is for drinks like mojitos–but we don’t make them that often. So I find myself always clipping back the mint and giving it away to friends and family.

My husband is the worlds biggest mojito fan–me not so much. I wanted to make a batch of peach mojito’s, but I didn’t want all the excess mint. That’s when a light bulb clicked on, and I decided to infuse the simple syrup I was making with mint! Can I just tell you that not only does your house smell fantastic this super simple syrup can be used in so many different ways.

Table of contents

  • Ingredients
  • How to make Mint Simple Syrup
  • FAQs
  • Tips & Tricks
  • Mint Recipes
    • My favorite Mojito Recipes

Ingredients

Ingredients on marble countertop: water, sugar, and mint sprigs.
  • Water – Water is what you need to start the simple syrup.
  • Sugar – White granulated sugar is all you need.
  • Mint – Fresh sprigs of mint is all you need to infuse the simple syrup.

How to make Mint Simple Syrup

Measuring cup pouring water into a pot filled with sugar.

In a large sauce pan combine the water and sugar on medium heat. Carefully, mix the ingredients well over the heat making sure to not splash anything out of the pot.

Two photos split; left of fresh mint leaves in liquid pot, right of wilted mint leaves in pot.

Once the sugar has dissolved (about 5 minutes) place the washed mint springs in the pot.

Turn the heat off and let the mint seep for 5 minutes.

Carefully pour the syrup into 2 pint size mason jars. Divide the sprigs of mint evenly amongst the jar. Let the jars rest until they reach room temperature then seal and store in the refrigerator for up to 1 week.

FAQs

Two mason jars filled with mint sprigs and liquid.
How long can you keep mint simple syrup?

You can keep plain simple syrup in the refrigerator for up to 1 month and infused simple syrup like mint simple syrup in the refrigerator for 1-2 weeks.

Can you freeze mint simple syrup?

Yes, you can freeze mint simple syrup. This is the best way if you have leftover syrup and don’t want to get rid of it. I suggest you pour the syrup into ice cub trays so you can have 1 ounce portions. Then once the trays are frozen, crack the cubes and place in a ziploc freezer bag.

Why is my simple syrup yellow?

You might notice your simple syrup is yellow. This is due to the sugar caramelizing when you cooked the sugar and water.

Tips & Tricks

Close up of a glass mason jar filled with clear liquid and mint.

Here are a few of my favorite tips and tricks for making mint syrup.

  • Yield – This simple syrup recipe yields 4 cups or 2 pints or 32–1 ounce pours.
  • Mint – If you don’t have fresh mint you can use dried mint–You will need at least ¼ cup of the dried mint to make this recipe work.
  • Storage – I like to use a glass mason jar as these jars tend to not hold the flavor of past items that was stored in them.

Mint Recipes

Two glass jars filled with clear liquids with mint sprigs and a canning jar on the side.

If you love the flavors of mint you’ll love the other ways you can use this mint simple syrup recipe.

  • Strawberry Mint Sparkling Soda
  • Mango & Mint Infused Tea
  • Peach and Mint Sorbet

My favorite Mojito Recipes

  • Peach Mojitos
  • Blueberry Mojitos
  • Strawberry Mojitos

If you make this Mint Syrup recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Close up of a glass mason jar filled with clear liquid and mint.

Mint Simple Syrup

Mint Simple Syrup is made in minutes with just 3 ingredients; fresh mint, sugar, and water. This easy syrup is perfect for adding to your favorite iced tea, lemonade, or even a mixed drink like a mojito.
5 from 1 vote
Print Pin Rate
Course: Drinks
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 1 minute
Cook Time: 5 minutes
Rest Time: 1 hour 5 minutes
Total Time: 1 hour 11 minutes
Servings: 32
Calories: 49kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • 2 cups White Granulated Sugar
  • 2 Cups Water
  • 10 sprigs of fresh mint

Instructions

  • In a large sauce pan combine the water and sugar on medium heat. Carefully, mix the ingredients well over the heat making sure to not splash anything out of the pot. Once the sugar has dissolved (about 5 minutes) place the washed mint springs in the pot.
  • Turn the heat off and let the mint seep for 5 minutes.
  • Carefully pour the syrup into 2 pint size mason jars. Divide the sprigs of mint evenly amongst the jar. Let the jars rest until they reach room temperature then seal and store in the refrigerator for 1-2 weeks.

Notes

  • Yield – This simple syrup recipe yields 4 cups or 2 pints or 32 1 ounce pours.
  • Mint – If you don’t have fresh mint you can use dried mint–You will need at least ¼ cup of the dried mint to make this recipe work.
  • Storage – I like to use a glass mason jar as these jars tend to not hold the flavor of past items that was stored in them.

Nutrition

Serving: 1oz. | Calories: 49kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Gluten Free Peach Crisp
Peach Mint Sorbet »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Patricia

    September 02, 2012 at 2:41 pm

    Does anyone know if the mint-infused simple syrup can be preserved (canned) using the water bath method? I’m assuming I would need to add some acid – and would probably use lime. I want to make mojitos in the dark cold of winter to give me hope that summer will return.

    Reply
    • Katie

      September 04, 2012 at 1:25 pm

      Hi Patricia, I have no idea–I’ve never canned. I can ask on my Facebook Fan Page for your and see if I get any responses. I would make a batch as a trial run and see how it lasts into the winter. I can definitely tell you that you will want to remove the mint leaves from the jar.

  2. Leah

    July 15, 2012 at 2:44 pm

    I’ve got a few questions for you regarding this
    1. Why the one week shelf life? I’m assuming it’s due to the mint included. Will plain simple syrup last longer? I want to make some for drinks and such but there’s no way I could use that much in one week.
    2. If I wanted to make cinnamon simple syrup, which I do, would it be better to use ground cinnamon or a cinnamon stick? Would either work?

    +I found your blog through foodgawker.com and I’m in love! I’ll be coming back soon for your tips on making ice cream!

    Reply
    • Katie

      July 16, 2012 at 2:54 pm

      I think plain simple syrup would last longer and if you removed the mint pieces from the jar you could store it for longer; however, i’m not 100% sure so I don’t want to tell you that you can keep it for longer and then your syrup goes bad and you get sick. Homemade food without preservatives in general should not be stored longer than a week.

      As for making cinnamon simple syrup I would give the cinnamon stick in the simple syrup a try first… however, i’ve never infused with cinnamon, so I’m not 100% sure. Remember, I’m a home cook and have never been culinary trained! Thanks again for stopping by and I’m glad you enjoy my blog! -Katie

  3. Ashley Bee @ Quarter Life Crisis Cuisine

    July 11, 2012 at 2:18 pm

    I did this with jalapenos. It was definitely an awesome sensation–sweet sweet with a huge spicy kick!

    Reply
    • Katie

      July 11, 2012 at 2:54 pm

      I love the idea of infusing the syrup with jalapenos! Brilliant!

  4. Cassie

    July 11, 2012 at 12:05 pm

    Love this, Katie! So refreshing.

    Reply
  5. Mark

    July 11, 2012 at 11:12 am

    Will have to try this out! My wife loves Mojito’s but doesnt like all mint bits that tend to float around in the drink.

    Reply
    • Katie

      July 11, 2012 at 11:45 am

      Mark–this is exactly why I created this syrup! I hate the mint bits! Stay tuned I’ll have a mojito recipe out next week!

  6. Sommer@ASpicyPerspective

    July 11, 2012 at 10:20 am

    What a GREAT idea!! Using it this weekend!

    Reply
    • Katie

      July 11, 2012 at 11:44 am

      Thanks Sommer! I hope you enjoy the recipe as much as I have!

  7. Ali @ Gimme Some Oven

    July 10, 2012 at 6:00 pm

    Mmmmm….this seems very mojito-ish to me. Can’t wait to see what you do with it! 🙂

    Reply
    • Katie

      July 11, 2012 at 11:45 am

      I’ve got 2 recipes publishing within the next week with this sinful syrup!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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