Mint Syrup
Bar Prep • syrup
Description
A bright, fresh mint-infused simple syrup for cocktails and nonalcoholic drinks. Made by dissolving sugar in water, steeping with fresh mint leaves, then straining to produce a balanced, fragrant syrup.
History
Mint syrups have long been used in classic cocktails (mint julep, mojito) and teas. The technique is a straightforward extension of simple syrup infusion popularized in home and professional bars.
Instructions
Step 1.
Ingredients:
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1 cup packed fresh mint leaves (about 20–30 g), rinsed and patted dry
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1 cup packed fresh mint leaves (about 20–30 g), rinsed and patted dry
Step 2.
Steps:
1. Combine the water and sugar in a small saucepan. Heat over medium, stirring until the sugar is completely dissolved. Do not need to boil vigorously; a gentle simmer for 1–2 minutes is fine.
2. Remove the pan from heat. Add the fresh mint leaves to the hot syrup. Gently press the leaves against the side of the pan with a spoon to release oils (do not fully pulverize).
3. Let the mint steep in the syrup for 30–60 minutes, tasting after 30 minutes to check intensity. Steep longer for a stronger mint character.
4. When the flavor is to your liking, strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove leaves. Press gently on the solids to extract more syrup if desired.
5. Allow the syrup to cool to room temperature, then transfer to a sanitized airtight bottle or jar. Refrigerate immediately.
6. Label with the preparation date. Use within the recommended shelf life and discard if it develops off smells, cloudiness, or mold.
1. Combine the water and sugar in a small saucepan. Heat over medium, stirring until the sugar is completely dissolved. Do not need to boil vigorously; a gentle simmer for 1–2 minutes is fine.
2. Remove the pan from heat. Add the fresh mint leaves to the hot syrup. Gently press the leaves against the side of the pan with a spoon to release oils (do not fully pulverize).
3. Let the mint steep in the syrup for 30–60 minutes, tasting after 30 minutes to check intensity. Steep longer for a stronger mint character.
4. When the flavor is to your liking, strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove leaves. Press gently on the solids to extract more syrup if desired.
5. Allow the syrup to cool to room temperature, then transfer to a sanitized airtight bottle or jar. Refrigerate immediately.
6. Label with the preparation date. Use within the recommended shelf life and discard if it develops off smells, cloudiness, or mold.
Step 3.
Optional variations/tips:
- For a thicker, longer-lasting syrup, use a 2:1 sugar-to-water ratio (2 cups sugar to 1 cup water) and follow the same infusion method; this will be sweeter and richer.
- To preserve color and boost shelf life slightly without alcohol, add a pinch (1/8 tsp) of citric acid or a teaspoon of fresh lemon juice when straining.
- For maximum brightness, add a small handful of mint leaves after cooling for a quick cold‑infusion (remove within a few hours to avoid bitterness).
- For a thicker, longer-lasting syrup, use a 2:1 sugar-to-water ratio (2 cups sugar to 1 cup water) and follow the same infusion method; this will be sweeter and richer.
- To preserve color and boost shelf life slightly without alcohol, add a pinch (1/8 tsp) of citric acid or a teaspoon of fresh lemon juice when straining.
- For maximum brightness, add a small handful of mint leaves after cooling for a quick cold‑infusion (remove within a few hours to avoid bitterness).
Storage
Keep refrigerated in a clean, airtight bottle or jar. Label with date. Use within 14 days; discard if it becomes cloudy, develops an off smell, or shows mold. For longer shelf life, use a 2:1 syrup or add a small amount of acid (citric acid or lemon juice).