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Making Mint Syrup, Part 2

We recently posted our recipe for making mint syrup, but then we had a HUGE mint harvest, and we realized we needed to make some larger batches. So here's our updated recipe, along with some tips for making the mint even stronger. Enjoy!

For our first recipe, which yields about 1 1/2 cups syrup, go here.


3-4 cups roughly chopped fresh mint - Harvest the mint right before you start making the syrup, to get the strongest mint flavor

2 cups raw sugar (use white sugar for a lighter colored syrup)

2 1/2 cups water


- Rinse the mint, chop it up roughly (include the stems) and set it aside in a large saucepan.

- Combine the water and sugar in a saucepan on medium heat and stir to help sugar dissolve. When the syrup begins to boil, turn the heat to low and simmer for about 5 minutes, making sure all sugar is dissolved. The syrup will be dark and slightly thicker.

- Pour the hot syrup directly over the chopped mint in the large saucepan. Stir and gently press down the mint to make sure it is covered in syrup. Then cover the saucepan and let it sit until the liquid reaches room temperature. The cooling could take a couple hours, depending on the temperature of the room.

- When it has cooled, strain the syrup and pour into a bottle. Squeeze the mint at the end (we use a wooden spoon and the strainer) to get every last bit of syrup. The mint flavor will be even stronger.

- Bottle and refrigerate the mint syrup - it can last for a few weeks, but we generally use it up long before then. We prefer to bottle in glass, rather than plastic or metal, to avoid any off-flavors that might develop.

- Add to any drink or recipe you like - We love using it in hot chocolate and iced tea!


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