Mint Simple Syrup



If you’ve ever planted mint, you know that it grows like mad and spreads like wildfire.

I always put it in pots because it’s so invasive. Plant mint right in your yard and by the end of the summer, you’ll have mint everywhere.

If you don’t grow your own, you can usually find fresh mint at the grocery store or your local farmer’s market.

This is one of my favorite ways to add fresh, summery mint flavor to cocktails and desserts.

Uses for mint simple syrup

Use this the way you’d use any sweet, flavored syrup. Try:

  • Adding it to cocktails
  • A shot in your coffee, tea, or latte
  • Adding it to milkshakes
  • Drizzling it on a warm cake as a glaze
  • Using it to flavor icings or fillings

Use your imagination!

This method works with other herbs

You can use this basic method to make a bunch of other kinds of simple syrups with leafy green herbs. Try making rosemary simple syrup. It’s a-ma-zing in a cocktail with St. Germaine and vodka.

If you want to do a woodier herb (cinnamon, ginger, etc.), you want to use a slightly different method. I’ll post The Angry Chef’s Cinnamon Simple Syrup soon.

Mint Simple Syrup

1 cup fresh mint, chopped
1 cup water
1 cup white sugar

Yields about 1 1/2 cups

Grab your mint. If you picked it from the garden, give it a quick rinse and dry it off.

Chop it up, stems and all.

Aim for about a cup. A little over, a little under…no big tragedy.

Stick the mint in a bowl or other heatproof container and set it aside while you make the sugar syrup.


Put the sugar and water in a small pot.

Bring it to a boil over high heat, whisking occasionally to dissolve the sugar. When it’s boiling and the sugar has completely dissolved, remove the pot from the heat.

Pour the sugar syrup over the chopped mint.

Give it a stir to make sure all the mint is submerged.

Cover it with plastic wrap or a plate. Let it steep like this on the counter until it cools to room temperature. You want to cover it because a lot of mint’s flavor is in its volatile essential oils, which can escape with steam. (Same thing if you make peppermint tea…cover it while it steeps to keep more of that minty goodness in your cup.)

The mint will go from vivid green to a duller, cooked veggie colored green.

When the syrup has cooled completely, strain it, pressing the mint with the back of a spoon to squeeze out as much syrup as you can. Discard the mint, it’s done its job 😉

And…voila! Mint simple syrup! Store it covered, in the fridge, for about 3 weeks…if it lasts that long.

How will you use your mint simple syrup?

Leave a comment, let us know! Have you made it? Send me a picture and maybe I’ll add it to this post w/credit to you!

Previous articleBacon Bloody Mary
Next articleEnter to Win the Naked Power Garden Pinterest Sweepstakes
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


    • I have regular and chocolate mint I will propagate it for you and when ready to plant I can send them to you, a P.O. Box, or wherever the best place to send it so you can start growing. I am asking for nothing in return for this except the spread of the idea of saving money from growing your own veggies and fruits. I have to get serious about mint for a moment: Mint is a extremely hardy plant that must be grown in a pot as to avoid the mint from becoming unruly, unmanageable, and an ungodly eye sore that atrracts rats;which in turn atrracts snakes. If not pruned properly and if not really taken care of; Mint will take control of whatever small area you plant in, so choose a good spot and keep it in a container. I am serious about passing down propagated chocolate mint plants,so just ask

  1. I always thought making syrup of any kind was a bit hard. I guess I’m so wrong. I never knew that it would be easy as slicing a cake (well, that depends on the cake). Thank you for sharing this. This is just perfect for my tea.

  2. Mojito! I just found your blog this evening and I’m already inspired. Ok, I’ll also add the mint syrup to tea, lemonade, ice cream mix but it goes in a mojito first.

  3. Got some great mint from our community garden and potted it. Today, we’re going to make mint chocolate chip ice cream.

  4. I was about to buy mint syrup!! That’s after having purchase the fine herb. I googled mint syrup, looking for a place to buy it and instead, I food your website: Am I heppy? Or what!

  5. I have different types of mint. The mint you use looks like mine which is more of a spearmint.
    I also use peppermint, ginger mint, apple mint, and lemon balm. You can also freeze the syrup in ice cube trays, ( I like small trays), and put into a ziplock if you plan on making more than one batch.
    Thank you for the recipe and the hint on covering the syrup while it cools. I didn’t know that important bit of information! Gloria

  6. I’m trying it tomorrow with chocloate mint and less sugar. Also going to try freezing. if I recall I’ll report back. Should be straight-forward tho’…

  7. I like the fact that you steep the mint in the syrup, rather than boiling it in the syrup.
    I have used your crispy duck technique for years.
    Thanks for some good cooking.

  8. I have a Chocolate Mint plant in a pot on my front step. Using your recipe, I make Choc Mint Syrup. It’s delicious on pancakes. 🙂

  9. Sorry, I’m a little late to this party, but I have a question. Has anyone used an artificial sweetener in place of the sugar with a good result? Maybe one intended for baking?? If so, which & how much??

    • Norah – I am even later than you, and I was wondering the same thing! Did you ever try using an artificial sweetener? Thanks!

  10. I made a large batch and canned it in pint jars. The family loved it so now I need to make a bigger batch. We loved it during the winter with hot cocoa