Mint Simple Syrup – Homemade mint simple syrup is perfect to put in cocktails, lemonade, and more! Made with just 3 simple ingredients in just 25 minutes.
Mint Simple Syrup
With all of the mocktails I have been making recently, I keep coming into an obstacle – that I don’t have the right flavored simple syrup on hand to finish off the drink the right way. To deal with that, I have been making loads of new simple syrup flavors and it has been so much fun. To make this mint simple syrup, I used sugar, water, and mint leaves. That’s it! This simple syrup does take longer than some others because the mint has to steep for 20 minutes but it is worth it. You can use it in so many drink recipes and it is great to just have on hand to toss into things for a little extra excitement.
Common Questions About Making Mint Simple Syrup
How long can you keep mint simple syrup?
I would suggest keeping simple syrup for up to 1 month.
What is the point of simple syrup?
Simple syrup is a great way to give drinks such as coffee, cocktails, mocktails, lemonade, iced tea, etc flavor and sweeten them. It mixes in much easier than other forms of flavoring such as granulated sugar.
What can you use mint simple syrup in?
Some of my favorite uses of mint simple syrup include –
- Moscow Mule
- Cranberry Moscow Mule
- Moscow Mule Mocktails
- Mojito Mocktails
- Mint Juleps
- Peach Moscow Mules
- Mint Lemonade
Why is simple syrup used on cakes?
Simple syrups are a great way to give cakes a bit more of a subtle flavor.
Does simple syrup need to be refrigerated?
Yes, please refrigerate your simple syrup.
What other types of simple syrups can I make?
There are so many options! Some of the most popular types include –
- Classic Simple Syrup
- Cinnamon Dolce
- Toasted Marshmallow
- 1 cup granulated sugar
- 1 cup water
- 10 mint leaves
- In a small saucepan over medium heat, combine all ingredients. Bring to a soft boil and cook until the sugar has dissolved, stirring the entire time.
- Remove from heat and add in mint leaves. Let steep for 20 minutes.
- Remove mint leaves and transfer to a heat-proof container to cool to room temperature. Store in the refrigerator until ready to use.
* If you want a thicker syrup, use 1/2 cup water instead.
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