Peppermint Syrup
This homemade peppermint syrup is a minty, flavorful blend perfect for cocktails, coffee, and desserts—no fancy tools required.
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.
Notes
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.
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