Fresh Mint Simple Syrup
This syrup is made by steeping fresh mint leaves in a hot, equal-parts mixture of water and granulated sugar. Once the sugar dissolves and the mint has infused the liquid, the leaves are strained out, leaving behind a clear, aromatic syrup ready for cocktails, iced tea, or desserts.
Freshness is the only shortcut here
Use the most vibrant mint you can find; the quality of the syrup depends entirely on the oils released from the leaves.
- small saucepan
- fine-mesh strainer
- glass jar with lid
What goes in.
- 1 cupgranulated sugar
- 1 cupwater
- 1 large bunchfresh mint leaves, washed and patted dry
Respect the cooling phase
Do not boil the mint. Add the leaves only after removing the sugar water from the heat to prevent the chlorophyll from turning bitter.
The method.
Combine the water and sugar in the saucepan.
Set over medium-high heat and stir until the liquid turns completely clear and the sugar has vanished.
Remove from heat.
Take the pan off the burner and let it sit for two minutes until the bubbling stops.
Add the mint.
Submerge the leaves completely. Cover the pan with a lid or a small plate.
Steep until cool.
Leave the mint in the syrup until the liquid reaches room temperature, usually about 20 minutes.
Strain.
Pour through a fine-mesh strainer into a clean glass jar. Discard the wilted leaves and seal the jar.
Other turns to take.
Lemon-Mint
Add the zest of one lemon to the syrup while it steeps for a bright, citrus-forward profile.
Double Mint
Combine spearmint and peppermint varieties to create a sharper, cooling syrup.
When it doesn't go to plan.
Avoid pressing the mint leaves against the strainer when you pour; this releases bitter tannins into the syrup.
Store the finished syrup in the refrigerator; it keeps for up to two weeks.
If you notice the syrup becoming cloudy after a few days, it is a sign that the leaves were not fully strained or were processed for too long.
The ones that keep coming up.
Can I use brown sugar instead?
You can, but it will introduce a molasses flavor that masks the delicate brightness of the mint.
How do I know if the syrup has gone bad?
If you see mold on the surface or the liquid loses its clarity, discard it immediately.
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