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.
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
- 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
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 up to 1 week.
FAQs
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.
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.
You might notice your simple syrup is yellow. This is due to the sugar caramelizing when you cooked the sugar and water.
Tips & Tricks
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
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
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!
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Mint Simple Syrup
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
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Dawn Scates
I just made this simple syrup with dried mint and it is fantastic. I steeped the dried mint (from last years mint harvest) in the hot simple syrup mix for 5 minutes then drained. The color is similar to a watered down bourbon which will be perfect for mint julep’s. To address the question about water bathing, the sugar content is high so it should be fine, but proceed at your own risk.
Katie
Dawn, glad this recipe worked well for you.
Patricia
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.
Katie
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.
Leah
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!
Katie
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
Ashley Bee @ Quarter Life Crisis Cuisine
I did this with jalapenos. It was definitely an awesome sensation–sweet sweet with a huge spicy kick!
Katie
I love the idea of infusing the syrup with jalapenos! Brilliant!
Cassie
Love this, Katie! So refreshing.
Mark
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.
Katie
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!
Sommer@ASpicyPerspective
What a GREAT idea!! Using it this weekend!
Katie
Thanks Sommer! I hope you enjoy the recipe as much as I have!
Ali @ Gimme Some Oven
Mmmmm….this seems very mojito-ish to me. Can’t wait to see what you do with it! 🙂
Katie
I’ve got 2 recipes publishing within the next week with this sinful syrup!