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This homemade peppermint syrup is a minty, flavorful blend perfect for cocktails, coffee, and desserts—no fancy tools required.
Peppermint Syrup is a simple infusion of fresh peppermint leaves and sugar, simmered until glossy and bursting with cool menthol notes. Inspired by my winter afternoons baking cookies with my grandkids, I set out to craft a syrup that’s both festive and versatile. Unlike store-bought versions loaded with artificial dyes, this homemade recipe relies on fresh leaves (or pure peppermint extract) for natural color and taste. It’s light enough to sweeten a latte yet bold enough to brighten up a rich chocolate mousse. According to a 2018 Journal of Food Science study, peppermint flavor can enhance perceived sweetness by up to 15%, so you might even use slightly less sugar without sacrificing flavor. You know what? It’s become my go-to gift idea—because who wouldn’t smile at a pretty bottle of minty goodness?
Why You’ll Love This Recipe
- Ready in 15 minutes—quick stovetop prep with minimal fuss.
- Uses just four pantry-friendly ingredients (and a handful of fresh mint).
- Perfect for coffee, tea, cocktails, mocktails, and desserts.
- Naturally vegan and gluten-free—no refined syrups here.
- No artificial colors or flavors—just pure peppermint leaf or extract.
- Keeps up to two weeks in the fridge, so you can make it once and enjoy all season.
- Scales easily: double the batch for holiday gift giving.
- Customizable sugar levels—feel free to tweak sweetness to taste.
Ingredients
- 1 cup water (filtered, for the cleanest taste)
- 1 cup granulated sugar (or organic cane sugar; coconut sugar works too for a caramel hint)
- ½ cup fresh peppermint leaves, loosely packed (or 1 tsp pure peppermint extract if leaves aren’t in season)
- Optional: 1 tsp lemon juice (to preserve color and add brightness)
- Optional garnish: a sprig of fresh mint or a few crushed peppermint candies
Directions
- Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves completely—about three minutes. (Tip: Use a silicone spatula to scrape the pot; you want a totally clear syrup.)
- Once the liquid begins to simmer, remove from heat and stir in peppermint leaves (or extract) and lemon juice. If you’re using leaves, give them a gentle bruise first to release essential oils.
- Cover the pan and let the mixture steep for 15 minutes. Sneak a sniff—if it’s not minty enough for you, let it rest another five.
- Strain through a fine-mesh sieve or cheesecloth into a heat-proof jar. Press the leaves gently to extract every drop of mint-flavored syrup.
- Cool to room temperature, then seal and refrigerate. You’ll notice a gorgeous pale green hue when it’s chilled—exactly what you want for a festive look.
- Before each use, give the jar a gentle shake; if crystals form at the bottom, simply reheat briefly on the stove or stir until they dissolve.
Servings & Timing
- Yield: about 1 cup (8 fl oz) of peppermint syrup
- Prep Time: 5 minutes (measuring and bruising leaves)
- Steep Time: 15–20 minutes (adjust for desired mint intensity)
- Total Time: 20–25 minutes
Variations
- Chocolate-Mint Twist: Add 1 tbsp unsweetened cocoa powder during simmer for a mocha flair.
- Sugar-Free Swap: Use ¾ cup erythritol or monk fruit sweetener instead of sugar.
- Spiced Peppermint: Toss in a cinnamon stick and 3 crushed cloves for holiday warmth.
- Citrus-Mint Fusion: Stir in 1 tbsp of orange zest when steeping for a zesty pop.
- Honey Peppermint: Replace sugar with equal parts honey for a floral undertone.
Storage & Reheating
Store your peppermint syrup in an airtight glass jar or bottle in the refrigerator for up to two weeks. For longer life, freeze in ice-cube trays (up to six months) and pop out cubes as needed. If crystals form in the chilled syrup, simply warm it gently on the stove or in the microwave for 10–15 seconds—no stirring required once it’s slightly heated. Make-ahead tip: Bake or decorate cookies one day, then gift the syrup the next; it keeps beautifully and looks so festive in a ribbon-tied mason jar.
Notes
- Fresh vs. Extract: Using fresh leaves gives you a lighter color and herbal nuance; extract delivers a punchier mint hit.
- Adjusting Sweetness: Taste the syrup after steeping; if it’s too sweet, stir in a splash of water or lemon juice.
- Color Preservation: A pinch of cream of tartar or lemon juice helps maintain that pretty green tint over time.
- Yield Tweaks: Need more? Simply double ingredients and use a larger pot—just avoid over-filling.
FAQs
Q: Can I use dried peppermint leaves instead of fresh?
A: Yes, but reduce to 2 tbsp of dried leaves since they’re more concentrated; steep time remains the same.
Q: What’s the best way to sweeten without refined sugar?
A: Try honey or maple syrup, noting they’ll add their own flavor notes—test a small batch first.
Q: My syrup turned cloudy—help!
A: Cloudiness often comes from minerals in water; use filtered water or reheat and strain again.
Q: How do I know when the flavor is right?
A: Taste as you go; once that cool, tingly menthol sensation hits your tongue, you’re done steeping.
Q: Can this syrup be canned for shelf stability?
A: I don’t recommend water-bath canning sweet syrups at home—best to refrigerate or freeze for safety.
Q: Is peppermint syrup keto-friendly?
A: Swap sugar for a keto sweetener like erythritol, and it becomes a low-carb delight.
Q: How can I use leftover mint leaves?
A: Compost them, infuse them in olive oil, or toss a handful into salad for extra zing.
Q: Will this syrup cloud in cold drinks?
A: A slight cloud is normal; stir or shake the drink to disperse any tiny sugar crystals.
Conclusion
This peppermint syrup recipe brings bright mint flavor to your cocktails, coffees, and desserts with minimal effort and fuss. From holiday gatherings to everyday treats, it’s a versatile, homemade way to add festive flair—no artificial dyes or weird additives. Give it a whirl, leave a comment below with your favorite use, or hop over to my cinnamon and vanilla syrup recipes for more homemade flavor adventures!
Peppermint Syrup
Ingredients
- 1 cup water (filtered) for the cleanest taste
- 1 cup granulated sugar (or organic cane sugar; coconut sugar works too) for a caramel hint
- 1/2 cup fresh peppermint leaves, loosely packed (or 1 tsp pure peppermint extract if leaves aren’t in season)
- 1 tsp lemon juice to preserve color and add brightness
Instructions
- Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves completely—about three minutes.
- Once the liquid begins to simmer, remove from heat and stir in peppermint leaves (or extract) and lemon juice. Let it steep for 15 minutes.
- Strain the mixture into a jar, pressing the leaves gently to extract the syrup. Cool, seal, and refrigerate.
