I love it when restaurants serve a simple sugar syrup along with a glass of iced tea. It instantly stirs in, unlike granulated sugar that needs to be stirred and stirred and stirred. At home, I like to kick the sweetened syrups up a notch by adding flavors to them. That way, I can keep a plain pitcher of tea in the fridge and instantly stir in a flavored syrup to add both sweetener and whatever flavor I'm in the mood for. I've already shared my recipes for Cinnamon Simple Syrup and Pumpkin Spice Simple Syrup and Natural Fruit & Herb Honey Syrups--those are all tasty stirred into a variety of hot and cold drinks and cocktails.
Today, I'm adding my Mint Simple Syrup recipe to the mix. I love its refreshing taste, vivid green color, and versatility for use in cocktails, hot cocoa, lemonade, and hot or cold tea. I especially love using this mint syrup in mojitos, iced tea, and sparkling water.
Step 1. Assemble these 3 ingredients:
Step 2. Make a simple syrup, which is made by heating water and sugar over medium heat until the sugar dissolves into a clear syrup. A "simple syrup" uses a 1 to 1 ratio of sugar to water. A "rich simple syrup" uses a 2 to 1 ratio of sugar to water for a more concentrated, thicker syrup. A rich syrup needs to be covered and simmered for 10 minutes to avoid chrystallization. I use a rich simple syrup in this recipe, but either will work.
You will end up with approx. 1-3/4 cups of rich simple syrup. Allow it to cool completely.
Step 3. Before blanching the mint, tie it into a bundle using kitchen twine so it's easier to manage. Make a bundle of 8 to 10 mint sprigs--approx. 1/2 oz. of mint.
Step 4. Immerse the mint bundle into boiling water for 15 seconds (no longer!)
Step 5. Immediately immerse the mint into a bowl of ice water for 1 minute.
Step 6. Pat the mint dry on a towel and separate the leaves from the stems.
Step 7. Add blanched mint leaves and cooled syrup to a blender and puree for 1 minute.
Step 8. Pour blended mixture through a fine mesh wire strainer to remove any remaining mint bits.
Done! It's so easy to make and great to have on hand.
Store it in a jar in the fridge. It will be good for 2 to 4 weeks.
I like to use a pancake house syrup server for storing my mint syrup in the fridge. It's easy to neatly dispense a little bit of syrup at a time.
Make it a Yummy day!