If you saw my post about how to get a free mint plant, than you’ll love this!
DIY MINT SYRUP!
What?! Yes! I tell you, it’s awesome.. if you like mint. You can use flavored syrups in a variety of drinks, and some are even good on ice cream or other desserts. This syrup is something I use in my iced tea, and I love it. LOVE.
It’s super simple, if you don’t think you’ll use a lot, don’t make a whole lot.
What You’ll Need:
A jar, bottle, or other clean, recycled container (I used an empty Amaretto bottle)
1/2 cup Sugar
1 cup Water
After you have a decent sized mint plant, and it’s growing wild, you can start “harvesting” it. I waited until mine started to flower. (Side note: any herb or edible plant has it’s best flavor right before flowering. You can discourage flowering by “pinching”, or cutting, off those buds, which will encourage more branching.)
All I did was take my kitchen scissors and go to town. I didn’t want to cut it back too hard, just in case our wonderful summer weather decided to heat up too much, but I had roughly 1 foot stems on the plant and I cut most of those down to roughly 6 inches. I left some stems longer, and just removed the buds, but I was also making a rather large batch!
I know that crushing the leaves and stems releases the flavor, but I just didn’t want to chop all this mint. I took it by the handfuls and just crushed it by twisting and bending it. Your hands will smell delightfully minty. As will your kitchen. If you aren’t like me, and you want to chop it up, go crazy. Chop up everything. Stems and leaves.
Get a decent sized pot and add your water and your sugar. If you want more, the ratio is 2 parts sugar to 1 part water. This should produce a fairly syrupy product. If you want it a little thinner, you can add a little more water.
Turn the heat on medium and stir to dissolve the sugar. Once dissolved, turn the heat up to med-high and look for a rolling simmer, not really a hard boil. Once you get there, let it simmer/boil for a few minutes, 2-3. (Side note: It’s SUPER IMPORTANT NOT TO BOIL THIS TOO LONG. A few minutes will do. 2-3.) turn off the heat and remove the pot.
NOW.. Throw in your mint! If you were like me and didn’t chop it up, then shove it in. Stir the syrup and make sure the mint is covered or at least wet. Cover your pot with a lid. The minty flavor oils can evaporate, so try to leave the lid in place. I know how nice it smells, but just leave it.
Leave it alone. For a while. The heat from the syrup will “cook” the mint. After oh, 10-15 minutes, go ahead a take a look inside. The mint should resemble cooked greens, like cooked spinach. It will be darker green than it was when we started. If not, stir it around again and leave it alone again.
If everything looks great, it’s time to strain the mint into our bottle. I used a coffee filter in a funnel. It’s what I had on hand! And it worked!
Just pour everything into the strainer/filter and funnel, slowly! You don’t want to be over zealous in your excitement for that first minty iced tea and spill syrup everywhere (like me. Cough. Cough).
Once it’s all strained, just squeeze the mint, or push on it with the back of a spoon to get out any extra syrup then throw away the mint. It’s all used up.
TA-DA! You have just made minty syrupy goodness!
Mint Iced Tea
Mint Syrup to taste. I just “eyeball it”, but I’m guessing it’s close to a tablespoon per 16 oz. glass. It might be more or less, just depends on how minty you want it and how strong your tea is!