Fresh Mint Encounters: Mint Syrup

June/July 1996
By Jim Long 
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Makes about 11/2 pints
I prefer to use Kentucky Colonel spearmint for this recipe, but other spearmints may be substituted.

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  • 11/2 cups water
  • 1 cup mint leaves, loosely packed
  • 4 cups sugar
  • Green food coloring, optional
  1. In a saucepan, bring the water to a boil. Remove the pan from the heat, stir in the mint leaves, cover and let steep for 5 minutes.
  2. Strain out the leaves. Bring the liquid to a boil again and add the sugar, stirring until it is dissolved and simmer for 20 minutes, or until the syrup is reduced by about a third.
  3. Add coloring if desired. Pour the syrup into small, sterilized canning jars and seal. Place the jars in a boiling-water bath and process for 5 minutes.

Jim Long is an herbalist and the owner of Long Creek Herb Farm in Oak Grove, Arkansas.

Click here for the original article, Fresh Mint Encounters.

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