Mint Syrup

Name: Mint Syrup
Prep time: 10 min
Total time: 1 h 10 min
Yield: 2 cups
Ingredients: 1 bunch fresh mint, ends trimmed; 2 cups granulated sugar; 1 cup water

Mint Dessert Condiments Cocktails Drink Water Sugar Summer Easy

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2 cups Easy

Total: 1 hr 10 mins

1 Rating

Ingredients (3)

1 bunch fresh mint, ends trimmed
2 cups granulated sugar
1 cup water

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Nutritional Information

Calories260
Fat0.04g
Saturated fat0.01g
Trans fat
Carbs67.07g
Fiber0.34g
Sugar66.53g
Protein0.16g
Cholesterol
Sodium3.75mg
Nutritional Analysis per serving (6 servings) Powered by

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This recipe given to us by author and former Gramercy Tavern managing partner Nick Mautone can be used to sweeten iced tea, limeade, or just about any cocktail or highball made with rum, gin, vodka, or whiskey, like this Tea and Whiskey Highball.

Game plan: Refrigerate the syrup in a container with a tightfitting lid for up to 2 weeks.

Adapted from Nick Mautone

Instructions

1Place all of the ingredients in a small saucepan, stir to combine, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes.
2Remove from the heat and let cool to room temperature, about 1 hour. Strain through a fine-mesh strainer set over a 2-cup container with a tightfitting lid; discard the solids. Cover and refrigerate until ready to use.

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Don't Muddle Your Mint

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Jennifer Colliau, bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, loves using mint in her drinks, but she warns home bartenders against using wooden muddlers with this delicate herb. Use a spoon instead, lest you end up with a drink that tastes like toothpaste. This tip will come in handy when you're making your next Mojito.