This mint simple syrup is easy to make with just three ingredients and 35 minutes! It's bright, fresh, and a fun staple for your kitchen.
A friend once said "You and your simple syrups!" and she wasn't wrong! I love having them available for drinks (mocktails, cocktails, coffee, tea). They're also great in dressings, sauces, and added to baked goods. I always have multiple flavors in the fridge and freezer.
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What is Simple Syrup?
Simple syrup is a liquid sweetener. Since it is a liquid, it distributes more evenly and incorporates into drinks much better than sugar crystals. It also offers more accurate measuring because you're not dealing with varying crystal sizes. In both culinary and mixology, people treat it as a staple and often combine it with herbs, fruits, or spices to create flavors that complement beverages and food.
A basic simple syrup has a sugar to water ratio of 1:1.
A rich simple syrup has a ratio of 2:1 and is sweeter and thicker. The maple flavored version is frequently used for pancakes and waffles.
Ingredients
See the recipe card below for a full list of ingredients and quantities.
Mint. Use fresh mint leaves removed from the stems. The stems can leave a bitter taste in the syrup.
Let's talk sugar
We've made this with both non-organic granulated sugar and organic granulated sugar. But even within granulated sugar there are differences, mostly to do with the crystal size.
Crystal Size
Cane sugar is refined into different crystal sizes and each has its specific use and purpose.
- Coarse sugar - larger crystals, slow-dissolving
MOST USED FOR: decorating baked goods, topping breads, adding crunch
AVOID USING FOR: most baked goods and beverages - Granulated sugar - standard medium crystals - what 's most common in the U.S.
MOST USED FOR: everyday baking, cooking, caramelizing, syrups, sauces, general sweetening
AVOID USING FOR: recipes needing fast dissolving or super fine texture - Fine sugar - smaller crystals that dissolve more quickly
MOST USED FOR: baking where faster dissolving improves texture
AVOID USING FOR: decorations, recipes needing crystals crunch, or creaming with oil - Caster sugar - very fine crystals
MOST USED FOR: meringues, whipped cream, delicate cakes, cocktails
AVOID USING FOR: creaming or recipes where visible crystals add texture
What we used
While we usually just grab a bag of white granulated sugar from the grocery store, lately, I've been using the organic cane sugar from Costco. There are some things to beware of if opting to use organic granulated sugar.
- The crystals are not consistent from bag to bag. While the bag says "fine granulated" we've had some bags with larger crystals and some with 'standard' granulated crystals.
SOLUTION: I blended the sugar in small batches until I reached the desired crystal size - I wanted a regular white granulated sugar size, not Fine or Caster sized crystals. - Organic cane sugar is minimally refined so it contains some molasses while non-organic granulated sugar is ultra refined, filtered, and stripped of molasses.
RESULTS IN RECIPES: Using organic cane sugar in recipes may produce a slightly warmer, more caramel-like flavor and a more golden brown color in syrups, glazes, and doughs.
The images above show the difference in non-organic (regular) granulated sugar and organic cane sugar. Note the difference in the color from the molasses in the less refined organic sugar. The organic sugar was also blended before the photo was taken but you can still see the difference in the crystal size between the two types of sugar.
How To Make Mint Simple Syrup
See the recipe card below for the complete instructions.
As mentioned in other posts (Basic Simple Syrup, Berry Simple Syrup, Demerara Simple Syrup, and Cranberry Simple Syrup ), simple syrup is easy and quick to make plus it stores beautifully in the fridge or freezer. This mint syrup adds one additional step, steeping the fresh mint leaves, which adds 25 minutes (inactive time) to the recipe.
Add the sugar and water to a heavy duty saucepan. Bring to a low boil, reduce heat and gently simmer for an additional 1-2 minutes until the sugar is completely dissolved. Remove the pan from the heat and add the mint leaves to the mixture.
Gently stir so all of the leaves are submerged in the simple syrup.
Let the leaves steep in the simple syrup for 25 minutes. Notice the change in color from bright green to darker green as the leaves steep.
Use a fine mesh strainer over a bowl or large measuring cup to strain the leaves from the simple syrup. Press the mint leaves in the strainer to release more syrup. Discard the mint leaves.
Cool the mint simple syrup and store it in a clean glass container with an airtight lid.
Why Use Simple Syrup?
Simple syrups are easy to measure, dissolve easily in cold beverages like mocktails, cocktails, or iced tea, and blend effortlessly into hot beverages like coffee, tea, or hot chocolate without leaving any gritty sugar crystals behind. They're also great brushed on cakes, stirred into baked goods, or added to dressings and sauces when you want a perfectly smooth finish.
Organic and Non-Organic Syrup
We already discussed the difference in organic granulated sugar compared to non-organic granulated sugar. When using them to make this mint simple syrup, the only noticeable difference between the two is the color, they both have the same taste and feel. If the color will be visible, like in a clear cocktail, we recommend using a non-organic granulated sugar for a perfectly clear simple syrup.
Storing Mint Simple Syrup
The most important steps in storing any simple syrup is using a clean jar with an airtight lid. We like these swing top bottles when storing in the fridge - they're airtight and easy to pour from. We use a mason jar or airtight plastic container to store in the freezer.
This mint simple syrup is best when used within 3-6 months but will last up to 12 months if stored in a clean, airtight container.
Fun Testing Notes
We don't usually share our behind-the-scenes tests, but this recipe sparked so many fun experiments that we thought you might enjoy seeing a few of them. When we're working to make a recipe as foolproof, easy, and delicious as possible, we run through plenty of trials that never make it into the final version - at least not until we finally land on the one that feels just right.
- Boiling mint leaves with the sugar.
RESULT: A bitter syrup that we were unable to use. - Steeping half the mint leaves for 20 minutes, then the other half for 25 minutes.
RESULT: We didn't taste any significant difference from our final steep of all the mint in one step. - Steep half the mint leaves for 15 minutes, then the other half overnight in the fridge.
RESULT: Took a lot longer to get our syrup and didn't notice a difference. - Use half the amount of mint leaves.
RESULT: The flavor wasn't as minty as we were going for, too subtle.
Some FAQ's
Yes! Simple syrup can mold, but proper storage helps it last months. Store it in clean, airtight containers to slow down old growth. Exposing the mint syrup to air will expedite mold growth. It will keep for a few days at room temperature, but for longer storage, place it in the fridge or freezer.
Yes, it can be used to replace sugar in baked goods. Since it also introduces liquid, you need to understand how your recipe will change when substituting simple syrup for sugar and adjust the liquid accordingly. A very general rule: substitute ¼ cup granulated sugar with ¼ cup simple syrup and reduce a liquid by 1-2 Tablespoons.
More simple syrup recipes
📖 Recipe
Mint Simple Syrup
- Total Time: 35 minutes
- Yield: 1 ¼ cups 1x
- Diet: Vegetarian
Description
This mint simple syrup is easy to make with just three ingredients and 35 minutes! It's bright, fresh, and a fun staple for your kitchen.
Ingredients
- 201 grams (1 cup) sugar
- 240 grams (1 cup) water
- 50-60 grams (2 cups packed) fresh mint leaves
Instructions
Make Simple Syrup
- Combine sugar and water in a medium saucepan.
- Heat on medium-high heat until gently boiling and sugar is dissolved, about 5 minutes.
- Reduce heat to medium-low and continue to gently simmer for another 1-2 minutes.
Infuse Mint
- Remove the pan from the heat and add fresh mint leaves, stir so all the leaves are submerged in the syrup mixture.
- Set aside and steep for 25 minutes.
- Place a fine mesh strainer over a medium bowl or large measuring cup. Carefully pour the mixture through the mesh strainer to strain out the mint leaves. Gently press on the mint leaves to remove as much of the simple syrup as possible. Discard the mint leaves.
- Cool and store in an airtight container in the refrigerator or freezer.
Notes
Storage. Store this simple syrup in airtight containers in the fridge or freezer. It's best when used within 3-6 months but will last up to 12 months if stored in a clean, airtight container.
Sugar. Use organic or non-organic granulated sugar. If using organic sugar the final simple syrup may be a little darker than using non-organic sugar.
Additions. Make a mint-fruit simple syrup by adding fruit to the sugar and water as it heats. Cook until the sugar dissolves and the fruit softens. Remove the pan from the heat, add the mint leaves, let them steep, then strain out the fruit and mint through a fine mesh strainer. Cool and store.
- Prep Time: 4 minutes
- Inactive Time: 25 minutes
- Cook Time: 6 minutes
- Category: Beverage
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 40
- Sugar: 10 g
- Sodium: 1.3 mg
- Fat: 0 g
- Carbohydrates: 10.3 g
- Protein: 0.1 g
- Cholesterol: 0 mg
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