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 mojito’s–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 (which I’ll be sharing later this month), but I didn’t want all the excess mint. That’s when a lightbulb 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. Stay tuned… I have a few recipes up my sleeve with the sweet concoction I’ve created.
Katie Original Recipe
Mint-Infused Simple SyrupPrint Rate
- 2 cups White Sugar
- 2 Cups Water
- 10 sprigs of mint
- 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.