Easy & Delicious Cool Mint Syrup

 July 23, 2022

I love mint! Mint ice cream, mint tea, mint in my coffee.

Getting a good mint flavor is super satisfying. It gives you that cool feeling in your throat and is so fresh and refreshing. It’s a classic flavor for a reason that will never go out of style.

Not to mention, this flavor is a year round favorite. Refreshing to spice up iced summer drinks but also reminiscent of winter holidays.

This flavor is also so versatile, you’ll never get bored as it pairs nicely with anything from teas, to coffees and lattes, or mocktails.

And the best thing about this cool mint syrup is that it’s easy and quick to make and doesn’t take a ton of ingredients.

Ingredients for 1 cup of cool mint syrup

• Dried mint ¼ c. (you can also use mint tea if you don’t have dried mint on hand. Substitute ~6 – 8 mint tea bags)
• Fresh mint ½ c.
• Sugar 1 c.
• Water 1.c

Gather Your Ingredients 

I actually used mint tea bags this time, and it turned out well. I did cut the tea bags open so I could use just the loose dried mint.

The mint I was able to pick from my yard so it was very fresh and convenient. If you have mint outside, don’t forget to give it a quick rinse. That’s why mine is in a cullender.

If you don’t have a mint plant, most grocery stores sell bunches of mint sprigs. One bunch should be more than enough for this recipe.

For the sugar, I used regular granulated white sugar. You can also use less processed cane sugar. I don’t recommend using brown sugar or other liquid sugars like agave syrup, maple syrup, or honey because not only will they turn your syrup a funky color, but they add additional liquid to your mint syrup which can water it down and make it taste different.

2. Bring your water to a rolling boil and pour 1 c. over the dried and fresh mint.

Place the dried and fresh mint in a tempered glass bowl or large measuring cup.

There should be enough water to cover all the mint. If you have to add a few tablespoons of extra water that is okay.

Stir gently.

3. Cover and let stand for one hour.

4. Strain.

If you are using dried mint, you might be able to get away with just pouring your concentrate through a sieve.

But if you used dried mint from teabags (like I did) you’ll want to strain your liquid using a coffee filter so that none of the fine mint dust falls through.

5. Add in 1 c. of sugar.

If your liquid is still pretty warm you might be able to get the sugar to dissolve just by stirring it for a couple minutes.

But if your liquid has cooled off or the sugar just isn’t dissolving (or you want it to dissolve faster) you can pour it into a sauce pan on low heat, stirring until it dissolves.

If you do use the stovetop method, be careful not to boil or overheat your syrup. Boiling the syrup or overheating it can destroy some of the delicate mint flavors that we worked so hard to extract. So keep it on low to medium-low heat.

6. Let your syrup cool before pouring into a storage container.

Mason jars are always a great option for storing your syrup, or really any glass bottle you have lying around will work.

Avoid using plastic or metal as those materials can alter the flavor.

Store for 1 week in the refrigerator.

There you have your delicious cool mint syrup that can be added to drinks and desserts for a fun sweet flavor!

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