Mint Syrup, Make Your Own!

At certain times of the year mint will grow like crazy, and other times, you can only get little containers of mint at the grocery store (at least in northern climates like Chicago).  This creates a bit of a problem in each circumstance.  In summer, when you need to cut back the mint or it will overtake the planter or garden, what do you do with it?  In winter, when it is harder to come by mint, how do you stretch it and make it last?

As the title of this article suggest, my solution to this mint dilemma is to make a syrup.  Even when mint is in great supply, a mint syrup can add to the flavor of mojitos or southsides.  Frankly, a syrup is an easier way to make these classic mint drinks, especially if you are serving more than one at a time.  Instead of making a syrup in each glass, muddling and breaking down the mint and sugar, you can do some of that work in advance and cut the time and prep needed.

Making a mint syrup is a bit like steeping tea.  It’s really quite simple.  You heat water and sugar until the sugar melts into the liquid, but do not bring to a boil, just heat it gently stirring frequently.  Once incorporated take off heat, add in chopped mint and cover with a lid or plastic wrap.  Once cooled, strain out the chopped mint and place syrup in a sealable bottle and keep in the fridge.

As I’ve mentioned before, making your own syrup also provides a great opportunity to control the amount of sugar you use.  If you are trying to reduce sugar intake, modify my recipe.  I use a bit less sugar than the typical 1:1 ratio (equal amounts sugar and water).  I suggest you start by cutting the sugar in half if you are looking to lighten up drinks like a mojito.