Homemade mint syrup: recipe

With its refreshing and powerful aroma, mint is one of the most renowned perennials in the herb garden. Easy to to grow and even invasive, it thrives in all exposures, in ground or in a pot. Highly prized in cooking, it flavours dishes, desserts and drinks such as tea or mint syrup. The latter is much appreciated in summer for flavouring still or sparkling water, cocktails and sometimes biscuits. Grandmother's mint syrup recipe charms by its simplicity and ultra-fresh taste! Discover here our homemade mint syrup recipe to make easily at home!

When, how and where to harvest mint?

Mint leaves are harvested from spring to early autumn, from April to October. Picking is best done in the morning, as foliage contains the maximum aroma before midday. Pick a few leaves from several branches or simply whole stems.

→ Find the different methods to preserve mint leaves in our article: "How to keep mint fresh?"

Homemade mint syrup recipe

Ingredients :

To make 30 cl of mint syrup, you will need:

• 50 to 60 g fresh mint leaves, approximately 150 leaves (about 15 mint stems)
• 300 g white sugar or cane sugar
• 30 cl water
• Facultative : half an organic lemon or 5 cl lemon juice to improve preservation and limit colour oxidation

Grandmother's mint syrup recipe:

• 1/ Start by rinsing the leaves under cold tap water. This is even easier when they are still on the stems.
• 2/ Separate stems from leaves, then place the leaves in a bowl or container.
• 3/ Pour the water into another saucepan and bring to the boil.

• 4/ Pour the boiling water over the mint leaves and, if desired, the lemon juice. Note that on contact with hot water the leaves will soften. Do not hesitate to push them under the water using a spoon.
• 5/ Let the leaves infuse for at least 6 hours at room temperature, covering the bowl with cling film.

• 6/ When the leaves have finished macerating, strain the preparation using a sieve to keep only the juice. Press the leaves well to extract all the maceration liquid.
• 7/ Pour the juice into a saucepan.
• 8/ Add the sugar.

• 9/ Place the saucepan over low heat until it comes to the boil.
• 10/ Let the syrup cook for 10 minutes, stirring frequently with a wooden spoon.
• 11/ Without letting it cool, immediately pour your mint syrup into a sterilised bottle or jar.

Tip:

Homemade mint syrup has a caramel colour, far from the artificial green found commercially. To obtain a shade closer to green, you can add food colouring if you wish.

How long does mint syrup keep?

Your homemade mint syrup can be kept 1 to 2 months unopened, then 15 days in the refrigerator once opened.

Recipe ideas with mint syrup:

Simply pour a little mint syrup into cold still or sparkling water with ice cubes. You can add a few fresh mint leaves as decoration. Mint syrup is also used in cocktail composition, such as the mojito to which a few lime slices are added.

Which mint variety to choose?

There are at least 18 mint species that are the source of a multitude of cross-breeding and variety. Each cultivar has its own scent, sometimes with a slight note of citrus, apple, pineapple, lemon or chocolate. Here are a few much appreciated for making your mint syrup:

• The peppermint is a variety with a very pronounced aroma. It is used in cooking to flavour raw vegetables, grilled dishes, desserts, in syrup and as an infusion.
• The spearmint is also known as sweet mint. Its fresh, mild aroma flavours meats, infusions or drinks.
• The chocolate mint blends the peppermint aroma with a subtle chocolate scent. It is used in infusions or to flavour hot chocolate and desserts.
• The Moroccan mint gives off a sweet, slightly fruity fragrance, perfect for preparing the famous mint tea. Its suave aroma flavours grilled dishes, raw vegetables, sauces, ice creams and desserts.
• The lemon mint stands out for its pleasant lemony scent. Its refreshing smell is used to flavour dishes and desserts, but especially teas and drinks.

→ Find all our mint varieties.

→ Discover our article on 6 essential mints