The short answer: to make mint syrup, dissolve 200 g (1 cup) sugar in 240 ml (1 cup) water over medium heat. Take it off the heat, add a large handful of fresh mint (about 30 g), cover and steep for 20 to 30 minutes. Strain, cool and keep it in the fridge for up to 2 weeks.
Mint syrup is a simple syrup that tastes of fresh mint leaves. It sweetens and flavours a drink in one go, and unlike sugar it dissolves straight into cold drinks. Stir it into lemonade, iced tea or sparkling water and you have a summer drink in seconds. Swap in basil and you get a softer, peppery syrup. Below: the method, the steeping time, how to keep the colour, and ways to use it.
| At a glance | |
|---|---|
| Time | 5 minutes of work, 20 to 30 minutes steeping |
| Makes | About 300 ml |
| Ratio | 1 part sugar, 1 part water, a big handful of mint |
| Keeps | Up to 2 weeks in the fridge |
Ingredients
- 240 ml (1 cup) water
- 200 g (1 cup) white sugar
- About 30 g fresh mint, leaves and soft stems (a large handful)
- Optional: a strip of lemon or lime peel
Which mint: spearmint, often just sold as garden mint, is sweet and classic. Peppermint is sharper and cooler. Moroccan mint is great for tea. Any fresh, unwilted mint works.
Rinse the mint and shake it dry before you start. Pick off any brown or wilted leaves, as they make the syrup taste flat.
How to make mint syrup
- Dissolve. Heat the water and sugar in a small pan, stirring until the liquid turns clear.
- Take it off the heat. Let it stand for 1 minute so it stops bubbling.
- Bruise the mint. Clap the leaves between your hands or twist them gently. This releases the oils.
- Steep. Push the mint under the syrup, cover the pan and leave it for 20 to 30 minutes.
- Strain. Pour through a fine sieve into a clean jar. Press the leaves lightly.
- Chill. Let it cool, close the jar and keep it in the fridge.
Why the mint goes in off the heat
Boiling mint cooks it. The leaves turn olive brown and the syrup tastes like stewed greens instead of fresh mint. Steeping in hot, not boiling, syrup draws out the bright flavour. A longer steep makes it stronger: taste at 20 minutes and strain when you like it.
For a greener syrup: blanch the mint in boiling water for 10 seconds, cool it in ice water, then blend it with the cooled syrup and strain through a fine sieve. The colour is bright green, and the flavour is very fresh. It keeps a little less long, so use it within a week.
Basil syrup
Make it exactly the same way with 30 g fresh basil instead of mint. Basil syrup is softer, sweet and slightly peppery. It is lovely with strawberries, in lemonade, or with a squeeze of lime in sparkling water. Thai basil gives a gentle anise note. You can also mix the two: half mint, half basil.
Variations
| Syrup | Change | Try it in |
|---|---|---|
| Mint lime | Add a strip of lime peel to the steep | Soda water, iced tea |
| Mint ginger | Add 3 slices fresh ginger to the hot syrup | Lemonade |
| Honey mint | Use honey instead of sugar, stir it in off the heat. Not for babies under 12 months | Hot or iced tea |
| Basil | Swap the mint for basil | Strawberry lemonade |
How to use mint syrup
- Mint lemonade: 2 tablespoons syrup in a glass of lemonade, with ice and fresh mint.
- Iced tea: sweeten black or green iced tea with it, plus a slice of lemon.
- Homemade soda: 1 to 2 tablespoons in sparkling water with lime.
- Fruit salad: spoon it over melon, berries and peaches.
- Iced coffee: a teaspoon in iced coffee with milk is surprisingly good.
- Ice lollies: mix with fruit juice and freeze into ice lollies.
For more summer syrups, try our lavender syrup or a classic elderflower syrup. In winter, vanilla syrup is the one for coffee.
Common mistakes
- Boiling the leaves: the syrup turns brown and tastes cooked. Always add mint off the heat.
- Wilted mint: tired leaves give a dull, flat syrup. Use bright, fresh sprigs.
- Squeezing too hard: crushing the leaves in the sieve can make the syrup grassy. Press lightly.
- Too little mint: a sprig is not enough. Use about 30 g, a packed handful, per 240 ml water.
Storage
- Fridge: in a clean, closed jar for up to 2 weeks.
- Freezer: in an ice-cube tray for up to 3 months. Drop a cube straight into a drink.
- Throw it out if it turns cloudy, smells sour or shows mould.
Questions
How much mint do I need for mint syrup?
About 30 g, a large handful, for 200 g sugar and 240 ml water. Use more for a stronger syrup.
Why is my mint syrup brown?
The mint boiled or steeped too long. Add it off the heat and strain after 20 to 30 minutes. For bright green, blanch and blend.
How long does mint syrup last?
Up to 2 weeks in the fridge in a closed jar, or 3 months frozen in cubes.
Can I use dried mint?
Yes. Use about 2 tablespoons dried mint per batch. The taste is more like mint tea than fresh leaves.
Can I make basil syrup the same way?
Yes. Swap the mint for the same amount of fresh basil. It makes a softer, slightly peppery syrup.
