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.
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.
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.
- 1 cup Water
- 1 cup Coconut Sugar
- 1 cup Mint leaves
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.)
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.
Store in the fridge to prolong freshness. Will last for about 1 month.