{Eco-Tutorial} Sweet & Simple Mint Syrup Recipe


Memorial Day is this weekend – and there’s nothing as refreshing as a cool glass of lemonade laced with homemade mint syrup! And if you’re anything like me, you have plenty of this tasty herbal weed growing throughout your garden already. So gather a small harvest and pull out your favorite pitcher and some ice for a delicious way to greet the start of summer.


– 1 1/2 cups of fresh home grown mint

– 1/3 cup raw sugar

– 1 cup of water









1) Chop, dice, puree or pulse your mint into the finest pieces possible. If you’re foregoing a food processor (kudos for skipping the electricity!) be sure to also grind your mint to help release some of the aroma.









2) Bring your cup of water to a boil.







3) Once your pot is sizzling, add in the raw sugar and stir until dissolved.









4) Next you can add your mint. Let your concoction come to a boil, then turn off the heat.

5) Before doing anything else you’ll want to let your syrup cool down. Some folks prefer a smooth clear syrup. If that sounds like you then you’ll want to strain the liquid. If you’re like me you’ll want it to remain chunky.

“Lichen Jar 3 by Ottoman”

Now you can pour your simply sweet and minty syrup straight into that pitcher of lemonade – or save it for later. Store your syrup in style by using a rustic looking jar, or one of these adorable embroidered lichen creations from Ecoetsy team member Summer’s shop Ottoman.
As you can see, making simple syrups is a breeze! After your first batch you’ll quickly become addicted and will be on your way to experimenting with other flavors before you can blink. Throw in some dried lavender for a Portland inspired syrup or get really creative by using savory herbs like basil or rosemary.

No matter which direction you choose you’ll find countless ways to use your syrups beyond lemonade. Stir some up with club soda. Add a shot to your latte. Or pop some over your buckwheat pancakes.  The possibilities are endless and tasty!

With this yummy recipe in mind – what else will you be cooking up this Memorial Day weekend? Share your spread ideas below!

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  1. Ha ha – I don’t drink so I won’t be posting any mojito recipes – but if you have one you’d like to share please pop it in the comments. 😉

    Lorrie – my syrup results in an amber hue as well – so it sounds like the one you made is spot on!

  2. Great idea! I’ve been contemplating the various mints in my garden, and now you have inspired me. I’ll definitely make a mint limeade to take to our friends’ cookout this weekend. Thanks!

  3. Lorrie Bazzi says:


    Your post is well timed for me… I thankfully found it after unsuccessfully attempts at a mint syrup for mint lemonade. With your recipe it finally turned out!! But… what color does your syrup turn out? I expected more green but it looks like ice tea. I didn’t pick over my mint really good so maybe if the leaves aren’t really fresh that will effect the color?


  4. this sounds wonderful, and now i know what i can do with my abundance of different types of mints i have growing in my yard!

  5. I will definitely be forwarding this post to my Kentucky friends! Perfect recipe for those Derby Party Mint Juleps!!! Thanks for the great recipe!!!

  6. A great followup to this article would be to post some mojito recipes. Pancakes and lemonade are fine, but come on!!! :-)

  7. Beth – that’s a great way to use this recipe! Thank you for sharing. =)

  8. Mmmmm yum! We make mint juleps with syrup like that and good Kentucky bourbon. Thanks for sharing this awesome tutorial.