Mint Simple Syrup

by Ian Wickman

Mint Simple Syrup

Very versatile in cocktails or desserts. This is more like an oleo saccharum extraction vs. a normal simple syrup but the cold sugar extraction keeps the flavors pure!
Keyword mint simple syrup
Prep Time 5 minutes
Extraction Time 1 hour
Total Time 1 hour
Servings 2 cups


  • 1 bunch mint
  • 1 cup sugar
  • 1 cup water


  • Rinse mint and add to a ziplock bag.
  • Pour sugar over mint, close bag, and massage with your hands so the sugar starts macerating/oleo saccharum process! Don't mash too hard to make holes in the bag, you could also do this in a bowl but it's a little easier to work with later in the bag.
  • Let sit for about an hour, mushing together every 10 minutes or so to keep the extraction going.
  • Pour water into the ziplock (be careful for leaks). Mix water with the mint sugar extraction until the sugar is basically dissolved.
  • Pour through a strainer, using the back of a spoon to squeeze the mint to extract as much of the juices as possible.
  • You can put in a jar and place in the refrigerator for a few days. Since this isn't boiled it won't keep quite as long as a normal simple syrup but will be fine for a couple days.


I like the cold extraction to not mess with the mint oils as it is extracted. You could also make a normal simple syrup, then cool it and mash the mint into the syrup to extract for awhile but I find the sugar maceration does a great job of extracting the oils.

You may also like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.