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Question: making mint simple syrup

pitu Feb 14, 2009 01:42 PM

If you were making minty simple syrup with fresh mint, would you . . .
make tea with the fresh mint and boiling water, then add the sugar and reduce to syrup
or
combine the fresh mint, sugar, water and simmer it down together

Are there bitterness issues?

Any reason you would NOT use fresh mint?
THX!

  1. k
    karykat Feb 14, 2009 02:16 PM

    I do this a lot in the summer. I just make the simple syrup first (equal parts sugar and water, bring to a boil so the sugar dissolves, then take off the heat). As soon as I take it off the heat I put the mint leaves in, torn up a bit. And then let it sit for a while. Then strain out mint leaves.

    We do this with other herbs in the summer for over fruit like lemon verbena and anise hyssop.

    1. Living4fun Feb 14, 2009 02:17 PM

      I have made the simple syrup, took it off the heat and put the mint leaves in the syrup to seep for 15 minutes. I have done longer too with no problems. Then I strain the liquid. I use the mint syrup for mojitos and for tea too.

      1. a
        adamshoe Feb 14, 2009 03:10 PM

        A yummy drink suggestion: equal parts mint syrup and lemon or lime juice, pour into tall glass filled w/ ice and top w/ seltzer or sparkling water. Stir to combine and enjoy. (also good w/ a little vodka.....) Adam

        1. pitu Feb 14, 2009 05:24 PM

          THx for the rapid response
          : )
          I did the steeping method...pleasant, although pretty mild

          still curious about boiling up the mint in the syrup, or making tea to make a stronger flavored syrup . . . .

          6 Replies
          1. re: pitu
            k
            karykat Feb 14, 2009 07:08 PM

            Not sure. These would be worth a try. I think I'd be inclined to just use more mint to make it stronger.

            1. re: pitu
              kchurchill5 Feb 14, 2009 07:18 PM

              I add the sugar and water equal parts till slightly dissolved then add the mint, bring to a boil and remove and steep up until cooled. I keep the mind in. I use 4-5 nice size leaves lightly chopped. I you don't break them up a bit they don't release as much flavor. Maybe just me, but I bartended for 10 years and that is how I did it. Always successful. But do what is right for you.

              1. re: kchurchill5
                g
                girlwonder88 Feb 14, 2009 08:16 PM

                I think I did this same strategy, though I remember using a lot more mint.

                It's fabulous in ice tea, mojitos and mint juleps :)

                1. re: girlwonder88
                  kchurchill5 Feb 15, 2009 04:43 AM

                  It depends how minty you like it. This is normall what I use for a mint julep but then also add more mint leaves. If it was for ice tea I may use more mint as well. I even use it with bourbon drinks and some and other cocktails. I love to simmer fresh fruit (peaches, plums, berries in a simple syrup with mint. Makes a great easy compote. Also let watermelon marinade in it for 1/2 hour and serve.

              2. re: pitu
                j
                jazzy77 Feb 17, 2009 01:34 PM

                I mix equal parts water and sugar, and throw in a bunch (meaning a handful of mint leaves still attached to their stems) and let it just come to a boil, stir, and turn off the burner. Then I let it sit and steep until cool enough to hand. It makes a nice green syrup that isn't bitter at all.

                Mix with bourbon and club soda and you've got a wonderful julep with a great mint kick.

                1. re: jazzy77
                  pitu Feb 17, 2009 02:52 PM

                  thx jazzy - that's exactly what I was looking for

              3. d
                dwagner6 Feb 16, 2009 06:00 PM

                One method that might be good if you want to maintain a bright green color is to make the simple syrup by itself (equal parts water and fine sugar), then blend it with a good amount of torn mint leaves, like a good handful or more. Cooking or even just adding mint to hot water will make it a little brown-ish, but this method will puree the leaves and keep the green color. Strain the finished syrup through a fine strainer, or through a coffee filter.

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