Learn how to make mint syrup with fresh mint and lemon. You can use it to make refreshing summer drinks or cocktails or add it to desserts.
This is an easy recipe for mint syrup, a delicious way to use some of the mint growing in my garden. You can also use the same recipe for making lemon balm syrup.
I like making syrup from time to time and not just mint syrup. Check out Homemade Elderflower Syrup, Rhubarb Peel Syrup, Cherry Syrup, or Canned Strawberry Syrup.
I use it not only for drinking it plain with water and ice cubes but also for moistening and flavoring cake bases, adding to cake fillings, or for making cocktails or long drinks.
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Recipe ingredients
So, back to our mint syrup. I love making it! It is so easy, and the result is soooo good, and it is somehow so satisfying being able to do something so delicious with so few ingredients.
You will only need fresh mint (which seems to grow like a weed in my garden), sugar, and lemons.
See the recipe card for full information on ingredients and quantities.
How to make it?
- Step #1: Wash the herbs
- Step #2: Squeeze the lemons
- Step #3: Pour some boiling water over the mixture and let stand for about 2 days.
- Step #4: Add the sugar, let it dissolve, and pour the syrup into clean bottles using a funnel.
How to use mint syrup?
- On a hot summer day, enjoy homemade mint syrup with cold sparkling or tap water and ice cubes.
- Pour a bit into a glass of sparkling wine or white wine.
- Mix some with gin and sparkling water.
- Mix some into your (mint) tea.
- Pour over ice cream, waffles, or pancakes.
- The homemade syrup is great for soaking fondant-covered cake bases or any other kind of stapled cakes.
How to store?
Store in a cool, dark place for up to one year.
Once you open a bottle, keep it refrigerated and consume it as soon as possible.
How To Make Mint Syrup
Ingredients
- 2 large handfuls fresh mint leaves after removing the stalks (Note 1)
- 5 large lemons or 6-7 smaller ones
- 4¼ cups water 1 liter
- 6 ¼ cups granulated sugar 1250 g/ 2.7 lbs
Instructions
- Prepare ingredients: Remove the stalks of the mint and measure two large handfuls of mint leaves. Place the clean mint leaves in a large heatproof glass bowl. Squeeze the lemons, remove the seeds, and add the lemon juice to the bowl.2 large handfuls fresh mint leaves + 5 large lemons
- Bring the water to a boil (in an electric kettle) and pour the boiling water over the leaves. Cover the bowl with a cloth and let it stand for 48 hours.4¼ cups water/ 1 liter
- Strain the infused liquid through a fine sieve and discard the mint leaves. Pour the liquid into a pot and add the sugar. Mix well and let the sugar dissolve slowly. I leave it for a few more hours and stir it from time to time; eventually, the sugar will dissolve.6 ¼ cups granulated sugar/ 1250 g
- Bring to a boil and pour into the sterilized and still hot bottles. Seal well.
- Store: It keeps for a few months in the cellar or another dark cool place. Enjoy topped with water over ice cubes or in any of the variations mentioned above.
Notes
- Lemon balm syrup is great as well; use this exact recipe to make it.
- The recipe makes about 6 ½ cups/ 1500 ml syrup. To make a refreshing drink, mix about ¼ cup/ 50 ml with about 1 cup/ 250 ml tab or sparkling water, about 1 part syrup and 5 parts water, to taste.
Gwynne Hyde says
Is it possible to combine the fresh herbs with fresh fruit for canning. Like maybe a strawberry mint simply syrup?
Adina says
Hi. I never tried it, but it should work. Maybe make our Strawberry Syrup and add a few sprigs of mint to it.
Jen says
What bottles do you use to preserve the syrup in?
Adina says
Hi Jen. Canning jars with a tight-fitting lid.
Evi @ greenevi says
That's such a cool recipe! I'd love this with ice water or white wine 🙂
Katerina says
Very refreshing summer beverage!
Chris Scheuer says
This is wonderful! I have a plethora of mint almost all year round. What a great thing to do with it!