how to make mint simple syrup

back in April, i planted two baby mint plants in concrete planters on my back patio. i don’t have a green thumb, so i’m shocked they’ve survived this long.

with all of the rain we’ve had lately, the mint took over and started to choke out the basil and thyme, so i cut it waaaay down.

i ended up with seven cups of mint leaves and no clue what to do with it all. i planted the mint for the smell, not for culinary purposes.

and besides, i’m not a huge fan of lamb.

i decided to make a mint simple syrup for mint juleps and mojitos. with the 1:1:1 ratio, it was super simple.

the most difficult part of this whole process was pouring the simple syrup into the canning jars. my husband helped me, and even with two of us, we still had a major splash-tastrophe that resulted in a super sticky floor and counter.

i would advise straining the mint leaves prior to pouring the simple syrup into glass canning jars. this will eliminate some of the splashing that occurred. we also used a ladle and canning funnel to make it easier.

i didn’t use a traditional canning method for my simple syrup, as i plan to use mine within the next week or so. plus, i didn’t know how. however, my husband told me about this trick that i’m going to call “cheat canning.”

sterilize your glass canning jars by running them through your dishwasher on the “sterilize” setting. pour your simple syrup into a jar and screw the lid on right away, as tightly as you can. turn the jar upside down for a minute or two—the heat will seal the lid on tight. turn the jar back upright, and the middle of the jar shouldn’t be popped up. let the jar cool completely before storing.

click here for more traditional ways to can.

PRO TIP: this recipe can be adapted to make a variety of simple syrups—pick your flavor and stick with the ratio!

what are your favorite recipes that include mint? let me know—i’ll probably need to harvest more mint in the very near future.

until next time,