New This Month

Mint Syrup


Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.

  • Servings: 2
  • Yield: Makes 6 tablespoons

Source: Martha Stewart Living, May 2010


  • 1/3 cup sugar
  • 1/3 cup water
  • 1/2 cup packed fresh mint


  1. Bring sugar and water to a boil in a small saucepan; cook until sugar dissolves. Let cool. Meanwhile, prepare an ice-water bath. Bring a small pot of water to a boil. Add mint; cook until vibrant green, about 30 seconds. Remove from water, and transfer to ice-water bath. Drain; squeeze out excess water. Puree mint and sugar syrup in a blender until smooth. Let stand for 15 minutes. Strain; discard solids. Refrigerate until cool.

Reviews Add a comment

  • Hwifall
    14 AUG, 2014
    I just finished making this. Pureeing the mint leaves the syrup with tiny flecks of mint in it, which I like. I don't think you'd want to skip the straining if you did puree because the syrup with the mint puree looks really disgusting before you strain it. Even though I blanched my leaves, the syrup turned out a dark green - my mint was dark. I think it is tasty, just not very appealing to look at.
  • Joe Grisafe
    12 MAR, 2013
    The ice bath is to keep the color from fading.
  • reinepersane
    3 SEP, 2012
    TraceyShaw, I believe the ice bath is to stop the cooking process after the mint has been blanched in boiling water, while pureeing the herb disperses the mint's flavor more quickly. I just tried this recipe and skipped the straining/ discarding solids step to drizzle on roasted peaches and whipped cream!
  • TraceyShaw
    16 OCT, 2011
    The mint syrup is very tasty. I am just curious as to the benefit of the ice-water bath and the puree step. This is the only mint syrup recipe I have seen that calls for both of those steps in the mint simple syrup process. Does anyone know?