This easy Mint Simple Syrup uses fresh mint from the garden to create an herbal sweet syrup. It’s perfect for sweetening tea, lemonade, and cocktails!
Did you plant mint in your garden?
This fragrant, hardy, and invasive herb grows and grows– and then grows some more. It makes everything around it smell wonderful, and it makes me happy when I walk by.
And then, I come at the mint with my kitchen scissors, and chop, chop, chop!
The next day– you guessed it– the plant is happy and huge again.
This recipe for Mint Simple Syrup is… well, simple. All you need is a lot of mint, and some sugar.
What Type of Mint Should I Use for Mint Simple Syrup?
Any type that you want!
This year, I’ve got chocolate mint and sweet mint in my planter boxes. I used a combination of both for this recipe.
That said, I’ve learned that there are a ton of other varieties of mint! All have their own unique scent and will make for slightly different flavor profiles.
So feel free to try different combinations to find the taste that you prefer for your simple syrup.
What Type of Sugar Should I Use?
I used white, granulated sugar. You could also use turbinado sugar or brown sugar for an earthier flavor in your syrup.
Can I Use Honey Instead of Sugar?
Yes, but stick to pasteurized honey, which has already been heated during processing. Raw honey may lose some of its nutrients when heated.
How to Use Mint Simple Syrup
Use this herbal syrup in your lemonade, tea, cocktails, or coffee, or try using it in these recipes:
- How to Make a Mint Julep (Swap in the mint simple syrup for the regular variety used in this recipe)
- How to Make Mint Tea (Sweeten the tea with this syrup)
- Granita Recipe with Berries (Swap this syrup for the lavender syrup)
Mint Simple Syrup
- 1 cup sugar
- 1 cup loosely packed fresh mint, rinsed
- 1 cup water
- Add sugar, mint, and water to a small pot. Bring to a boil, and then remove from heat.
- Leave the mint leaves in the syrup as it cools for about 15 minutes. Strain out the leaves, and bottle the syrup.
- Store mint simple syrup in a glass jar (or airtight container) in the fridge. Use within a month.