Spruce up your beverages with this naturally sweetened mint simple syrup with coconut sugar. It also makes a great secret weapon when it comes to keeping your cake tiers moist.

Naturally Sweetened Mint Simple Syrup with Coconut Sugar

I recently acquired wayyy too much mint and have been trying to come up with crafty ways to use it all up that don’t involve freezing or drying it. The great thing about mint is its versatility. It can be used in sweet and savory recipes, in beverages, dressings, sauces, salads, puddings, you name it.

An excellent way to preserve that fresh mint flavor is by infusing it in simple syrup. There’s a reason they call it simple syrup; it’s so quick and easy to make. If you can boil water, you can make this mint simple syrup.

Traditionally, simple syrup is made with water and white sugar. The ratio depends on how thick and sweet you want the syrup to turn out. It’s easier to decide on the ratio when you have a plan for how you’d like to use the syrup. This recipe uses a ratio of 1:1 and swaps out the refined sugar for coconut sugar.

Using coconut sugar results in a dark, caramel like syrup, which is slightly less sweet – very different from the crystal clear white sugar version you see a bartender mixing your cocktails with. If you’re looking for a more classic version, try substituting cane sugar.

Naturally Sweetened Mint Simple Syrup with Coconut Sugar

Naturally Sweetened Mint Simple Syrup with Coconut Sugar

If you’re looking for a sweeter syrup, try doubling the amount of sugar for a 2:1 ratio. I find equal parts to be the perfect amount for me, but if you’re used to traditionally sweetened food, I would double the sugar.

If you’re feeling a little experimental, you can try other herbs (thyme, rosemary or lemongrass are nice) or throw in some citrus. You can even make you own special blend.

Naturally Sweetened Mint Simple Syrup with Coconut Sugar

Naturally Sweetened Mint Simple Syrup with Coconut Sugar

Still have lots of mint left to use up? Try my Lemongrass Mint Ice Cream, Peppermint Patties or Energizing Green Grape Smoothie to help use up that leftover mint.

5 from 5 votes
Mint Simple Syrup with Coconut Sugar
Cook Time
10 mins
Resting Time
15 mins
Total Time
25 mins
  • 1 cup Water
  • 1 cup Coconut Sugar
  • 1 cup Mint leaves
  1. In a small pot, combine water and sugar and bring to a boil. Once the sugar has dissolved, add the mint, put a lid on it and lower the heat to a simmer for about 10 minutes to thicken the syrup. (You can skip this step and remove it from the heat as soon as the sugar dissolves.)
  2. Remove from heat and allow to cool, then pour into a glass jar through a sieve to catch the mint. Muddle the mint in the sieve to release more flavor into the syrup.
  3. Store in the fridge to prolong freshness. Will last for about 1 month.

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NicoleJasmin | VeeatCookBakePaul EyersHollyLinda from Veganosity Recent comment authors
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Leanne | Crumb Top Baking

I’ve never made simple syrup, but I definitely want to try it. So happy to see you used coconut sugar, as I don’t often use (or buy) white sugar! The infusion of fresh mint sounds perfect for spring! Happy weekend Nicole!

Dana Sandonato

This is great! I like making sangrias, and they typically call for simple syrup but I hate adding so much sugar. So I usually skip it. But this is a great alternative, especially with a flavor infusion!

Gabby G
Gabby G

Such a good idea! I bet it would taste delicious in a mojito! 🙂

Natalie Browne

I love that you used coconut sugar instead of regular sugar. I find simple syrup often so sweet, so I like this as an alternative. This would be so useful for so many spring recipes


this sounds so good – I know it could go well over chocolate ice cream or some kind of mocha hot cocoa or coffee. I love using mint in recipes. Even a regular salad with just a few chopped mint leaves is on another level. Thanks for sharing!

Linda from Veganosity

This is such a great idea. The mint in my garden takes over by the middle of summer. Now I know what to do with it.


Oooh… I imagine this is quite tasty in summertime cocktails!

Paul Eyers

being based in Cambodia we often make our own syrups with coconut sugar, this one sounds lovely. people look at us strange when we take it out in a restaurant or bar but are always jealous of our delicious ‘pimped’ drinks….

Jasmin | VeeatCookBake

Oh my goodness. You got me with mint. This is awesome 🙂