I put together a Mint Simple Syrup recipe with a concise list of drinks to use it in and one small tip that keeps the mint bright and vibrant.

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I never thought something so simple could flip a drink from okay to memorable. I keep a jar of Mint Simple Syrup on hand, mostly because I like the small surprise it brings to a glass, and it grew out of the same curiosity that drives my Tea Infused Simple Syrup experiments.

With granulated sugar and fresh mint leaves the flavor wakes up everything it touches, bright and clean but not twee, and it makes you want to try it in weird combos. I say try it once and you wont stop imagining new ways to use it.

Ingredients

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Granulated sugar: pure carbs, makes it sweet, little nutrients, use in moderation.
Water: neutral, hydrates, dissolves sugar, helps carry the mint flavor.
Fresh mint leaves: low calorie, small fibre, vitamin A and antioxidants, fresh zip.
Fresh lemon juice optional: tart, gives vitamin C, balances sweet, brightens drink.

Ingredient Quantities

1 cup (200 g) granulated sugar

1 cup (240 ml) water

1 packed cup fresh mint leaves, about 25-30 g roughly a small bunch

1 tbsp (15 ml) fresh lemon juice optional

How to Make this

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1. Rinse and gently pat dry 1 packed cup fresh mint leaves (about 25-30 g), pick off any brown bits, then lightly bruise the leaves with your fingers to wake up the oils.

2. In a small saucepan combine 1 cup (200 g) granulated sugar and 1 cup (240 ml) water.

3. Heat over medium, stirring, just until the sugar fully dissolves and the mixture comes to a gentle simmer; dont let it boil hard.

4. Remove the pan from heat and stir in the bruised mint leaves, pushing them down so they’re submerged.

5. Cover and let steep 10 to 30 minutes depending on how strong you want it; longer = more mint flavor, but it can get bitter if way too long.

6. Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof bowl, pressing the leaves lightly to get the good stuff out.

7. If using, stir in 1 tbsp (15 ml) fresh lemon juice to brighten the flavor, taste and adjust if needed.

8. Let cool to room temp, then transfer to a clean jar or bottle, seal and refrigerate; keeps about 2 weeks, or freeze portions in ice cube trays for months.

Equipment Needed

1. Small saucepan (1–2 qt) for dissolving sugar and steeping the mint
2. Measuring cup (1 cup) and measuring spoons (1 tbsp) for sugar, water and lemon juice
3. Kitchen scale (optional) to weigh the mint if you want more accuracy
4. Wooden spoon or silicone spatula for stirring
5. Fine mesh sieve or cheesecloth for straining the leaves out
6. Heatproof bowl or large heatproof measuring cup to catch the syrup
7. Clean jar or bottle with a tight lid for storing the syrup
8. Ice cube tray (optional) if you want to freeze portions for later

FAQ

What can I use mint simple syrup for? You can use it in cocktails, mocktails, iced tea, lemonade, coffee or drizzled over fruit and desserts, its super versatile.

How do I make it? Heat 1 cup sugar and 1 cup water until the sugar dissolves, add a packed cup of fresh mint leaves, remove from heat and let steep 10 to 20 minutes, then strain out the leaves and stir in 1 tbsp lemon juice if using, cool and store.

How long will it keep? Stored in a clean, airtight jar in the fridge it lasts about 2 weeks, sometimes a little longer, freeze leftover syrup in ice cube trays for months.

Can I use dried mint or other herbs? Yes, but dried is much less potent so use about 1 tablespoon dried for 1 cup fresh, and the same method works for basil, rosemary or thyme though steep times may vary.

Can I double the recipe or make a thicker syrup? Yes, double quantities keeping the 1 to 1 ratio, or make a richer syrup with 2 parts sugar to 1 part water for a thicker, longer lasting syrup.

Why did my syrup taste bitter or go dark? If you simmered the mint or left leaves in too long it can get bitter, also old or bruised leaves cause off flavors, strain promptly and steep only while the syrup is warm to avoid bitterness.

Homemade Mint Simple Syrup Recipe Substitutions and Variations

Homemade Mint Simple Syrup

1 cup (200 g) granulated sugar
1 cup (240 ml) water
1 packed cup fresh mint leaves, about 25-30 g roughly a small bunch
1 tbsp (15 ml) fresh lemon juice optional

This syrup is crazy easy and so useful, you’ll find yourself adding it to iced tea, cocktails, lemonade, even fruit salad. It’s bright, fresh and keeps the mint flavor without tasting leafy.

Directions
1. Rinse the mint and gently pat dry, give the leaves a rough chop or just bruise them with your hands to wake up the oils.
2. In a small saucepan combine the sugar and water, bring to a low simmer over medium heat, stir till the sugar dissolves, don’t let it boil hard.
3. Remove the pan from heat and add the mint leaves and lemon juice if using, press the leaves with a spoon so they sit under the liquid.
4. Let steep for 20 to 30 minutes for bright flavor, longer if you want stronger mint.
5. Strain through a fine mesh sieve or cheesecloth into a clean jar, squeeze the leaves a bit to get all the liquid out, discard leaves.
6. Cool to room temp then refrigerate. Keeps about 2 weeks in the fridge.

Quick tips
– For a cleaner color, strain while still warm and then chill.
– If it tastes bitter, you probably over-steeped the mint, next time steep less.
– Make a double batch and freeze small portions, it thaws fast, so handy to have.

Substitutions

Sugar: swap for honey or agave nectar (use about 3/4 cup honey or agave for 1 cup sugar and warm gently to combine), or use brown sugar/coconut sugar for a deeper caramel note, maple syrup works too but will add its own flavor.
Water: use cooled brewed green tea or white tea instead of plain water for extra aroma, or coconut water for a subtle fruity note, these change the flavor but the syrup technique is the same.
Fresh mint leaves: if you don’t have fresh mint try 1 to 2 teaspoons dried mint (taste as you go), or use fresh basil or lemon balm for a different but pleasant herb flavor, or a few drops of peppermint extract for a quick mint hit.
Fresh lemon juice: use lime juice 1:1 for similar brightness, or a tiny pinch of citric acid if you want acidity without extra liquid, you can also skip it if you prefer a sweeter syrup.

Pro Tips

1) Lightly bruise the mint with your fingers or a muddler to wake up the oils, dont chop it too fine or you’ll pull out bitter green flavors. Press the leaves gently when you strain, but not so hard you squeeze out bitter chlorophyll.

2) Keep the heat gentle and taste as it steeps, start tasting at the shorter end of the steep time because mint can go from bright to grassy quick. If it gets a little too strong you can dilute with a splash of plain simple syrup or water, dont just toss it.

3) For a richer mouthfeel make a thicker syrup, about 2 parts sugar to 1 part water, or add a tablespoon of invert sugar or honey to the finished syrup to keep it glossy and slow down crystallization. Thicker syrup also holds up better in cold drinks.

4) Store smart: pour into a sterilized jar, label with the date, refrigerate for best flavor (or freeze in ice cube trays for months). If you want longer fridge life add a small splash of neutral spirit or 1/4 tsp citric acid, it helps preserve and keeps the color fresher.

Homemade Mint Simple Syrup Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I put together a Mint Simple Syrup recipe with a concise list of drinks to use it in and one small tip that keeps the mint bright and vibrant.

Servings

servings

Calories

103

kcal

Equipment: 1. Small saucepan (1–2 qt) for dissolving sugar and steeping the mint
2. Measuring cup (1 cup) and measuring spoons (1 tbsp) for sugar, water and lemon juice
3. Kitchen scale (optional) to weigh the mint if you want more accuracy
4. Wooden spoon or silicone spatula for stirring
5. Fine mesh sieve or cheesecloth for straining the leaves out
6. Heatproof bowl or large heatproof measuring cup to catch the syrup
7. Clean jar or bottle with a tight lid for storing the syrup
8. Ice cube tray (optional) if you want to freeze portions for later

Ingredients

1 cup (200 g) granulated sugar
1 cup (240 ml) water
1 packed cup fresh mint leaves, about 25-30 g roughly a small bunch
1 tbsp (15 ml) fresh lemon juice optional

Directions

Rinse and gently pat dry 1 packed cup fresh mint leaves (about 25-30 g), pick off any brown bits, then lightly bruise the leaves with your fingers to wake up the oils.
In a small saucepan combine 1 cup (200 g) granulated sugar and 1 cup (240 ml) water.
Heat over medium, stirring, just until the sugar fully dissolves and the mixture comes to a gentle simmer; dont let it boil hard.
Remove the pan from heat and stir in the bruised mint leaves, pushing them down so they're submerged.
Cover and let steep 10 to 30 minutes depending on how strong you want it; longer = more mint flavor, but it can get bitter if way too long.
Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof bowl, pressing the leaves lightly to get the good stuff out.
If using, stir in 1 tbsp (15 ml) fresh lemon juice to brighten the flavor, taste and adjust if needed.
Let cool to room temp, then transfer to a clean jar or bottle, seal and refrigerate; keeps about 2 weeks, or freeze portions in ice cube trays for months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.